Cinnamon French Toast Muffins

A cozy, crowd-pleasing breakfast featuring custard-soaked bread cubes baked to golden perfection in a muffin tin and finished with a crunchy cinnamon sugar crust.

Why This Recipe Works:

• High-yolk custard prevents soggy bread by establishing a strong protein matrix that sets beautifully during baking.
• Stale brioche or challah acts like a sponge, absorbing the custard without collapsing into mush.
• A heavy-handed dusting of cinnamon sugar on top caramelizes into a shatteringly crisp crust that contrasts the soft interior.

Three winters ago, I stood in my freezing kitchen at dawn, desperately trying to salvage a loaf of stale brioche while my knuckles turned blue. I wanted French toast, but the thought of standing over a sputtering, greasy skillet flipping individual slices for six hungry people made me want to crawl back under the covers.

So, I chopped it all up.

My first attempt was a soggy, deflated disaster. I drowned the bread in too much milk, and it became a mushy paste that clung to the tin like cement.

To fix this, we need to look at the protein matrix of the custard. Bear with me here: we are building a structural custard. By swapping milk for heavy cream and boosting egg yolks, we create a rich emulsion that coats the bread without waterlogging it. Standard non-stick muffin tins work beautifully, though cheap thin tins will scorch the bottoms.

Now, we get the best of both worlds: a custardy, bread-pudding center and a deeply caramelized, crunchy cinnamon-sugar lid.

Let's do this.

If you love the classic pan-fried version, you might also enjoy our stuffed cream cheese French toast.

Cinnamon French Toast Muffins

• Publisher Storied Skillet
• Cuisine American
• Category Breakfast, Brunch
• Prep Time 15 minutes
• Cook Time 25 minutes
• Servings 12
• Calories 245 calories
• Rating 4.8 1731
• Tags French Toast Muffins, Cinnamon Sugar, Baked French Toast, Brunch Recipes

Ingredients

• 1 loaf (about 12 oz / 340g) stale brioche or challah, cut into 1/2-inch cubes
• 4 large eggs
• 2 large egg yolks
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/3 cup packed light brown sugar
• 1 tbsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp Diamond Crystal kosher salt
• 1/4 cup granulated sugar (for the topping)
• 1 tsp ground cinnamon (for the topping)
• 2 tbsp unsalted butter, melted (for the topping)

Directions

1. Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with non-stick cooking spray or melted butter.
2. In a large mixing bowl, whisk together the eggs, egg yolks, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, and salt until completely smooth and emulsified.
3. Add the cubed brioche to the bowl. Gently fold the bread into the custard using a rubber spatula until every piece is coated, then let it sit for 10 minutes so the starch gelatinization process can begin as the bread absorbs the liquid.
4. Divide the soaked bread cubes evenly among the 12 muffin cups, packing them slightly so they hold their shape.
5. In a small bowl, combine the granulated sugar and ground cinnamon for the topping. Drizzle the melted butter over the top of each muffin, then sprinkle the cinnamon sugar generously over each one.
6. Bake for 22 to 25 minutes, or until the tops are deeply golden and crisp, and a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before gently releasing them with a butter knife.
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Notes

• I highly recommend using Diamond Crystal kosher salt; if you only have fine table salt, cut the measurement in half (use 1/8 teaspoon instead of 1/4 teaspoon) to avoid an overly salty custard.
• Heavy cream is essential here because its high fat content limits gluten development in the bread and prevents the custard from weeping water as it bakes, ensuring a velvety texture.
• Keep a close eye on the oven during the last 5 minutes of baking; the high sugar content in the crunchy topping can transition from beautifully caramelized to bitter and burnt very quickly.
• These muffins will soften significantly after a day in the fridge as the moisture from the custard migrates outward, but a quick pass in the air fryer or toaster oven will completely restore that shatteringly crisp lid.

Serving Suggestions

Complete your cozy morning spread by serving these warm, caramelized muffins alongside some fresh, bright pairings to balance the rich custard.

• A generous drizzle of pure maple syrup or a dollop of whipped cream.
• Fresh seasonal berries, like the ones featured in our Cherry Overnight Oats.
• A hot, velvety espresso drink like an Iced Strawberry Latte.
• A cozy, copycat coffee drink like our Vanilla Sweet Cream Cold Brew.
• Crispy bacon strips or savory breakfast sausage to contrast the sweet cinnamon sugar.

Storage and Reheating

Store any leftover muffins in an airtight container in the refrigerator for up to four days. Do not stack them directly on top of each other, or the moisture will turn the crunchy lids into a sticky, sad glaze.

Avoid the microwave at all costs.

Microwaving will turn the custardy interior rubbery and completely ruin the caramelized sugar crust.

Instead, pop them into a 350°F (175°C) air fryer or oven for 5 to 8 minutes. This gentle heat gelatinizes the starches again and coaxes the butter in the topping to crisp back up to its day-one glory.

You can also freeze them for up to three months, wrapped tightly in plastic wrap.

Ingredient Substitutes

If you don't have everything on hand, here are a few easy swaps that won't ruin your breakfast.

1. Brioche: You can swap this for challah, Texas toast, or even leftover croissants like the ones used in our Blueberry Cream Cheese Croissant Casserole. Just avoid thin, pre-sliced white sandwich bread, which will disintegrate.
2. Heavy Cream: If you are out of cream, you can use all whole milk, but the muffins will be slightly less rich and a bit more prone to shrinking as they cool.
3. Brown Sugar: Coconut sugar or granulated white sugar can be used in the custard base in a 1:1 ratio.

There is something incredibly comforting about pulling a tray of these out of the oven on a lazy Sunday morning, watching the steam rise as you break one open with your fingers. They have all the soul of a slow-baked French toast casserole but are perfectly portioned for grab-and-go joy. Pour yourself a hot cup of coffee, find a sunny spot on the floor, and enjoy every single crunchy, custardy bite.