Baked French Toast Muffins
These baked French toast muffins combine a custardy center with crispy, cinnamon-sugar edges for the ultimate hands-off breakfast treat.
- Toasting the bread cubes first prevents them from turning into a soggy, structural mess.
- A splash of heavy cream ensures the custard remains rich and velvety, rather than rubbery.
- A generous sprinkle of cinnamon sugar on top creates a crackly, caramelized crust during baking.
I still remember the exact Saturday morning my cheap nonstick muffin tin finally betrayed me, leaving half of my breakfast permanently fused to the metal cups.
I stood there, scraping at the stubborn, caramelized crust with my bare thumbnail until my hand cramped.
Most recipes tell you to just throw stale bread and egg mixture into a tin, but that method fails because the bread simply turns into a soggy, bloated sponge that sticks like superglue.
Think about this in terms of physics.
By lightly toasting the bread cubes first, we dry out the crumb and create a sturdy protein matrix that absorbs the custard without collapsing into mush.
The result is hands down the most perfect, crispy-edged breakfast you can eat with one hand.
If you are looking for a completely different kind of sweet morning treat, these decadent cream cheese muffins are another absolute favorite in my house.
Baked French Toast Muffins
Ingredients
- 6 cups brioche or challah bread, cut into 1/2-inch cubes (about 8 ounces)
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon Diamond Crystal kosher salt
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon (for topping)
Directions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with butter or nonstick cooking spray.
- Spread the bread cubes in a single layer on a large baking sheet. Bake for 8 to 10 minutes until they are dry and lightly toasted, then let them cool slightly.
- In a large bowl, whisk together the eggs, whole milk, heavy cream, maple syrup, vanilla extract, ground cinnamon, and Diamond Crystal kosher salt until completely smooth.
- Add the toasted bread cubes to the egg mixture. Gently fold them in with a spatula until every piece is coated, then let it sit for 5 minutes so the bread can absorb the liquid.
- Divide the soaked bread mixture evenly among the 12 muffin cups, packing them slightly so they hold their shape.
- Drizzle the melted butter evenly over the tops of the muffins, then sprinkle the cinnamon-sugar mixture generously over each one.
- Bake for 22 to 25 minutes, or until the tops are golden brown and crispy, and the centers are set. Let them cool in the pan for 5 minutes before gently running a butter knife around the edges to release them.
Notes
- I highly recommend using Diamond Crystal kosher salt; if you only have standard Morton's kosher salt or fine table salt, cut the measurement in half (use 1/8 teaspoon instead of 1/4 teaspoon) to avoid an overly salty custard.
- The science behind using brioche or challah lies in their high egg and butter content, which yields a tender, rich crumb that holds up beautifully to the liquid custard without dissolving.
- Keep a close eye on the oven during the final 5 minutes of baking; the sugar topping can go from perfectly caramelized to bitter and burnt very quickly if your oven runs hot.
- After a day in the fridge, the moisture inside the muffins will redistribute, making the crispy tops soften slightly, but a quick turn in the toaster oven will restore that perfect crunch.
- If you prefer a more traditional shape for your morning sweets, you can easily adapt this custard base to make crispy French toast roll-ups instead.
Serving Suggestions
Serve these warm out of the oven for the best texture, and feel free to set up a little toppings bar to make breakfast feel extra special.
- Drizzle with warm maple syrup right before serving.
- Top with a dollop of whipped cream and fresh berries.
- Pair with a warm cup of coffee or a cold glass of milk.
- Dust with extra powdered sugar for a bakery-style finish.
Storage and Reheating
Store any leftover muffins in an airtight container in the refrigerator for up to four days.
For longer storage, wrap each individual muffin tightly in plastic wrap, place them in a freezer-safe bag, and freeze for up to three months.
Do not use the microwave.
It turns the delicate custard rubbery and ruins the crispy edges.
Instead, pop them into a 350°F toaster oven for 5 to 8 minutes until the center is hot and the edges crisp up beautifully again.
Ingredient Substitutes
If you need to make a few adjustments based on what is in your pantry, here are some easy swaps that work perfectly:
- Brioche/Challah: If you don't have rich egg bread, stale French bread or sourdough works beautifully, though it will have a slightly chewier texture. You can also use leftover banana bread for a fun, sweet twist.
- Heavy Cream: You can substitute the heavy cream with more whole milk or half-and-half, but the custard won't be quite as rich.
- Maple Syrup: Honey or light brown sugar can be used in place of maple syrup in the custard mixture.
- Whole Milk: For a dairy-free option, use unsweetened almond or oat milk, though the final texture will be slightly less creamy.
These little cups have completely saved my weekend breakfast routine, and I promise they will do the same for yours.
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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