Baked Cinnamon French Toast Muffins
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Baked Cinnamon French Toast Muffins are quick, delicious, and fun for the whole family with a cinnamon sugar topping and easily frozen for on-the-go breakfasts!
Easy breakfasts are our lifeblood around here. For more French toast recipes, try Blueberry Cream Cheese French Toast Muffins, French Toast Sticks, and Overnight Cinnamon Roll French Toast Casserole.
Why This Recipe Works
Family favorite — Say hello to my new favorite breakfast! Not only is it incredibly delicious, but it pleases the whole family, even picky toddlers and teenagers love these baked French toast muffins.
Freezer-friendly — French toast muffin cups can be frozen and reheated for individual breakfasts on the go. Such a time-saver on those busy mornings when you need to eat on the go.
Quick & easy — These tasty little breakfast beauties are made in about 35 minutes and only call for 6 ingredients! It’s as simple as cutting the bread into cubes, soaking in your egg/milk/spice mixture, adding to a muffin tin, and baking. So quick and easy you’ll wish you’d made these sooner.
Perfect brunch dish — I love to make a big double batch of these cinnamon French toast muffins when I am hosting a brunch or have overnight guests. Because they are so quick to put together and cook in no time, I can make them as soon as I wake up and pop them in the oven. While they’re cooking I can add some scrambled eggs and bacon or sausage and serve an easy, delicious breakfast in under one hour.
Ingredients
Texas Toast Style Bread — Having a thick-sliced, dense bread is key here to achieving the perfect baked French toast muffins. The thicker bread ensures that the muffins don’t get soggy and retain a lovely, chewy texture.
Whole Milk — I prefer to use whole milk as it is thicker than other kinds of milk. But you can use whatever milk you have on hand.
Here’s How You Make It
- First, preheat the oven to 350 degrees and grease a muffin tin. Then, cut the Texas-style toast into thick cubes, and place them in a large bowl. (photos 1-2)
- Next, whisk together the eggs, vanilla, sugar, and milk in a bowl, then pour it over the bread cubes, tossing it all together until all the bread is coated. (photos (3-6)
- Once you have the bread and egg mixture tossed all together, fill up each muffin tin cup, taking care to pack each one really full – don’t be afraid to let the bread cubes extend above the pan — the higher the better! (photo 7)
- In a smaller bowl mix together the remaining sugar and cinnamon, then sprinkle it over the top of the French toast muffin cups and bake for about 20 minutes, or until golden brown and your kitchen smells like cinnamon-sugar heaven. (photos 8-10)
- The final step: Drizzle with syrup or sprinkle with powdered sugar for the ultimate breakfast treat.
(Note: Let any extras cool completely before wrapping and freezing individually for quick-and-easy individual breakfasts throughout the week.)
Frequently Asked Questions
Hands-down, the most popular topping on French toast is syrup. After that, I’d say powdered sugar. But let’s not stop there! If you like to experiment with your toppings, here are some other good choices:
– Berries
– Jellies
– Berry jellies (ha)
– Honey
– Cut up bananas
– Apples
– Caramel drizzle
– Chocolate chips
– Peanut butter
– Nutella
Texas-style toast can be hard to find sometimes. Though I think it’s key to have in these baked French toast muffins, there are some substitutions you can use. Most of these will involve purchasing whole loaves of bread so that you can cut your bread to a (thick) size.
Breads that work well include French and Italian breads, ciabatta rolls or baguettes, or sourdough. A brioche will work too, and add a bit more sweetness to the French toast.
If you are using a whole loaf and cutting it yourself, I recommend slicing it in 1-inch slices then again into cubes that are roughly 1-inch square. You can leave the crust on or cut it off. If you are concerned the bread may be too thin/flimsy when you cut it, you can always leave the bread cubes out for a few hours or overnight to get a bit stale. This harder bread will hold up better once coated in batter and baked.
Expert Tips & Tricks
- Store the cinnamon French toast muffins in an airtight container at room temperature for up to three days.
- You’ll want to use thick sliced Texas toast style bread for this recipe. That’s my number one tip for soft and fluffy, never overly dense, French toast muffins.
- To freeze for later, wrap individually in plastic wrap. To reheat, unwrap and microwave for 30-60 seconds.
More Easy Breakfast Recipes
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Baked Cinnamon French Toast Muffins
Ingredients
- 14 slices Texas toast style bread
- 6 eggs
- 2 cups Whole Milk
- 2 teaspoons vanilla extract
- 6 tablespoons sugar, divided
- ½ teaspoon cinnamon
- powdered sugar or syrup for serving
Instructions
- Preheat oven to 350 degrees and grease a 12-cavity muffin tin. Cut bread slices into cubes and place in a large bowl.
- In a medium bowl whisk together milk, eggs, vanilla, and 3 tablespoons sugar. Pour over bread cubes, then gently stir to coat all the cubes in the egg mixture. Fill muffin tins with soaked bread cubes, packing gently to fill all of the cavity space.
- In a small bowl whisk together remaining 3 tablespoons sugar, and cinnamon. Sprinkle over muffins. Bake for 20 minutes or until golden and bake through the middle.
- Serve warm topped with powdered sugar or syrup. To freeze for later, wrap individually in plastic wrap. To reheat, unwrap and microwave for 30-60 seconds.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for this recipe! I made this tonight and it was a huge hit. I couldn’t find Texas toast style bread, so I used almost all of a loaf of french bread from my store’s bakery department. I will definitely make this again!
Perfect!! Great idea! Any bread can be used as long as its sliced thick! So happy to hear that you loved it! Thanks for sharing!
how do i print this recipe
Are these Freezable? Looks like a great idea for a quick breakfast.
Hi Laura- Yes! They are for sure freezable! They heat up like a dream and make for a good quick, on the go if needed, breakfast!
There are several “mini muffin sizes. I myself have two different mini muffin pans. I might be the only fuzzy head who doesn”t understand, but it surely would be helpful to know what mini muffin size (ounces? inches?) you used in this recipe. I”m looking forward to making these. I”ve made several of your recipes, and I”ve never been disappointed.
The pan that I used has 12 cavities in it! I believe they are about two inches across. Hope this helps!
I made these yesterday with some leftover crusty rolls. They were fabulous and we all loved them!
Have been playing with the recipe. Delicious. Amazing with croissants and brioche. Also put fresh berries into batter. Worked great. Took out cinnamon and used cooked sausage meat, green pepper and onion. Sprinkled on cheese before baking. Delicious as savoury
Both sounds delicious! Great ideas. Thanks for sharing! Glad you love it.
Does it have to be organic milk
No- regular milk will work just as good!
Could this be modified and Made with whole wheat bread?
Yes, definitely! Great idea!
Just remember, the thicker slices work best for this recipe!
Looks wOnderful
Thanks For sharing
I Made these little bEauties for brunch today and my 3 grandsons and hubby LOVED them! I made halF into muffins & the other half into mini lOaves and both turned out fantastic! I will be freezing the leftovers & can’t wait to see how they freeze for work later this Week!
Hi Samantha! I am SO happy to hear that you loved these! I just died at the thought of them in mini loaves! So cute and so delicious! 😉 Best leftovers, ever. Enjoy!