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.
Yum! I made these with a loaf of raisin bread and they were tasty. Very portable, too!
Thanks for your feedback, Karen!
I made this and added diced apples- oh my gosh! Amazing! I think I am going to add pumpkin puree next! Thanks so much!
Could I mix these up and fill muffin tins the night before (and then refrigerate overnight) and then pop into the oven in the morning? I like pulling something out of the oven, freshly baked, on a school morning- but that extra 20-30 minutes of prep always throws us off in the morning…
I think that could work!
Hi! Anyone know ifthese are more “gel” like when baked? I made with Italian bread and they aren’t so muffin in consistency. I just want to make sure i baked these long enough. i used the tooth pick test and it was fine but now am concerned. Thank you
Nutritional information, please?
Hi Tina- I don’t have that on hand at this time but you could find it by using MyFitnessPal. They have an awesome tool where you can input any recipe URL into and it will generate the information for you.
Has this been made with apples? I am thinking of dicing an apple and mixing it in. Just wondering how it has turned out
Yummm! I haven’t tried this before but it sounds super delicious! I’d love to hear how it turns out.
These are fantastic!! Am i able yo refrigerate overnight and heat the next morning?
Absolutely!
I didn’t find this to be very tasty. However, it was dry and difficult to get out of the muffin tin. And yes, i followed the recipe.
Sorry to hear that you didn’t have a great experience with this recipe, Becky. Thanks for your input!
Could i use leftiver donuts instead of toast?
Absolutely! YUM!!
thank you! I run a bakery and want to use my day old donuts, will post a picture when i do!!
This looks yummy!!! Iknow what Texas Toast Is; i buy it fairly often; however, in watching the video, the bread you use looks a pale yellow in color . . . almost like a sweet bread. is it, or did you use just ordinary white texas toast? Thank you!!!
Hi Jean- it’s regular white bread but it did have somewhat of a yellow color! It was just the brand of bread that I used while filming the video! 🙂 I hope that you love this recipe!