French toast muffin cups are a fun, bite-sized twist on the breakfast classic—crispy on the outside, soft and custardy in the middle, and packed with cinnamon-sugar flavor. Whether you’re hosting brunch, meal prepping for the week, or just want to change up your morning routine, these muffin cups are an easy and delicious way to enjoy French toast without standing over the stove.
Why You’ll Love This Recipe
You’ll love these French toast muffin cups for their ease, versatility, and irresistible texture. They’re baked in a muffin tin, making them perfectly portioned and great for grab-and-go mornings. Plus, they’re kid-friendly, freezer-friendly, and endlessly customizable with your favorite toppings and mix-ins. All the flavor of French toast—no flipping required.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Day-old bread (brioche, challah, or French bread preferred)
- Eggs
- Milk (whole or 2%)
- Heavy cream (optional, for richness)
- Vanilla extract
- Ground cinnamon
- Brown sugar
- Salt
- Butter (melted, for greasing or topping)
- Optional toppings: maple syrup, powdered sugar, fresh berries, chopped nuts
directions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with butter or cooking spray.
- Cut bread into small cubes (about ½ to 1 inch). Place in a large bowl.
- In a separate bowl, whisk together eggs, milk, cream (if using), vanilla, cinnamon, brown sugar, and salt until well combined.
- Pour the custard mixture over the bread cubes and toss gently to coat. Let sit for 510 minutes to absorb.
- Evenly divide the soaked bread mixture into the muffin cups, pressing down lightly.
- Bake for 2025 minutes, or until golden brown and set.
- Let cool for a few minutes before removing from the tin. Serve warm with maple syrup, powdered sugar, or your favorite toppings.
Servings and timing
This recipe makes 12 muffin cups.
Prep time: 10 minutes
Rest time: 510 minutes
Bake time: 2025 minutes
Total time: 3540 minutes
Servings: 12
Variations
- Fruit-filled: Add chopped apples, blueberries, or sliced bananas to the mix.
- Stuffed: Place a cube of cream cheese or a dollop of jam in the center of each cup for a surprise filling.
- Savory twist: Skip the sugar and cinnamon, and add cooked sausage, cheese, and herbs for a savory version.
- Nutty version: Sprinkle chopped pecans or walnuts on top before baking.
- Gluten-free: Use your favorite gluten-free bread.
storage/reheating
Store leftover muffin cups in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 2030 seconds or bake at 325°F (160°C) for 57 minutes. These also freeze well—wrap individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
What type of bread is best?
Day-old brioche, challah, or French bread work best—they’re sturdy and soak up the custard well without getting soggy.
Can I make these ahead of time?
Yes! You can assemble them the night before, cover, and refrigerate. Bake fresh in the morning.
Can I freeze French toast muffin cups?
Absolutely. Wrap individually and freeze for easy breakfast prep. Just thaw and reheat before serving.
Are these good for kids?
Yes! They’re the perfect size for little hands and fun to eat. You can also customize the flavors to suit picky eaters.
Can I add protein?
Sure—try adding cooked bacon or breakfast sausage crumbles into the mix.
Do I need to use heavy cream?
No, but it adds richness. You can use all milk or a mix of milk and half-and-half.
Can I make them dairy-free?
Yes—use a non-dairy milk and dairy-free butter or oil. They’ll still be delicious.
How do I keep them from sticking?
Grease the muffin tin generously or use silicone liners for easy release.
Can I use pre-sliced sandwich bread?
You can, but sturdier bread cubes hold up better and give a better texture.
What toppings go best?
Maple syrup, powdered sugar, whipped cream, fresh fruit, or a drizzle of nut butter are all great options.
Conclusion
French toast muffin cups are a fun, flavorful, and fuss-free way to enjoy one of your favorite breakfasts. With their golden tops and custardy centers, they’re easy to love and even easier to make. Perfect for brunches, holidays, or weekday mornings—once you try them, you’ll want to keep a batch on hand at all times.
Description
These French toast muffin cups are warm, custardy, and cinnamon-spiced with golden, crispy tops. Made with simple pantry ingredients and baked in a muffin tin, they’re easy to prep ahead and kid-approved. Serve with maple syrup, fruit, or powdered sugar!
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Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners.
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Place cubed bread in a large bowl.
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In another bowl, whisk together eggs, milk, cream, maple syrup (or brown sugar), vanilla, cinnamon, salt, and nutmeg if using.
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Pour the egg mixture over the bread cubes and stir gently to coat. Let soak for 510 minutes.
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Spoon the mixture evenly into the muffin cups, pressing down gently so they hold their shape.
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Bake for 2530 minutes, or until golden brown and set.
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Let cool for 5 minutes, then carefully remove from the tin. Serve warm with toppings of choice.
Notes
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These reheat beautifully — just pop them in the microwave or toaster oven.
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For extra sweetness, sprinkle a little cinnamon sugar on top before baking.
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Great for brunch buffets or making ahead for busy mornings.
