Description
These Cinnamon Sugar French Toast Muffins are a delightful twist on classic French toast. Made with day-old brioche or challah bread cubes soaked in a sweet cinnamon custard, then baked to golden perfection in a muffin tin. Perfect for a make-ahead breakfast or a sweet brunch treat, topped with melted butter, cinnamon sugar, and an optional dusting of powdered sugar.
Ingredients
Scale
Bread
- 6 cups day-old brioche or challah bread, cubed
Custard
- 4 large eggs
- 1 1/4 cups whole milk
- 1/4 cup granulated sugar (plus more for topping)
- 1 tsp ground cinnamon (plus more for topping)
- 1 tsp vanilla extract
Topping
- 2 tbsp melted butter (for brushing)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin thoroughly to prevent sticking.
- Make Custard Mixture: In a large bowl, whisk together the eggs, whole milk, granulated sugar, ground cinnamon, and vanilla extract until the mixture is smooth and well combined.
- Soak Bread Cubes: Add the cubed day-old brioche or challah bread into the custard mixture. Gently toss to coat all pieces evenly. Let the mixture sit for 10 to 15 minutes to allow the bread to soak up the custard fully.
- Fill Muffin Tin: Divide the soaked bread and custard mixture evenly among the muffin cups. Press down gently to compact the mixture without crushing the bread.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the muffins are golden brown and set in the center.
- Add Toppings: While still warm, brush the tops of the muffins with melted butter, then sprinkle generously with a mixture of cinnamon and granulated sugar for extra flavor and crunch.
- Optional Dusting: If desired, dust the muffins with powdered sugar before serving to add a sweet finishing touch.
Notes
- Using day-old bread ensures better absorption of the custard without the muffins becoming soggy.
- Feel free to substitute brioche or challah with any good-quality soft bread.
- These muffins can be made ahead and stored in the fridge for up to 3 days or frozen for up to 1 month.
- Reheat in the oven or toaster oven for best texture before serving.
- For a dairy-free option, substitute whole milk with almond, soy, or oat milk, and use a dairy-free butter alternative.
