French Toast Muffins

French toast is a go-to breakfast staple, whether you need something for a quick meal or are putting together an elaborate brunch spread. For these French toast muffins, recipe developer and Taste of Home executive culinary director Sarah Farmer uses cubed bread, as you would for bread pudding. It absorbs the batter more easily for this baked version.

As with the best French toast, the base comes together with eggs, milk and half-and-half, and gets sweetened with maple syrup and a touch of vanilla. A sprinkling of brown sugar on top gives the muffin cups a slightly crunchy top. Serve these French toast muffins with bowls of confectioners’ sugar, maple syrup and fresh fruit at a group brunch. Or, pop one in the microwave in the morning for a quick and sweet solo breakfast treat on the go.

Ingredients for French Toast Muffins

• Half-and-half: Use half-and-half to create the base of the French toast mixture for a rich flavor and texture.
• Whole milk: Whole milk adds moisture to this French toast muffins recipe. If you don’t have whole milk, you can use additional half-and-half or 2% milk.
• Butter: Melt unsalted butter and add it to the mixture for buttery flavor and moisture.
• Maple syrup: Sweeten the French toast base with maple syrup. Want it extra-sweet? Add a bit more!
• Eggs: This recipe uses two whole eggs, plus two extra egg yolks for a rich texture. The eggs play a key role in binding the ingredients for a fluffy French toast bake.
• Cinnamon: This classic spice adds flavor to these French toast muffins.
• Vanilla extract: Enhance the flavor of the custard base with a splash of vanilla extract.
• Salt: A pinch of salt goes a long way in balancing the sweetness in this recipe.
• French bread: French toast muffins call for bread cubes. Use French bread for a great base that will soak up the custard mixture.
• Brown sugar: Top each French toast muffin with a sprinkle of brown sugar before baking for a touch of sweetness and crunch. Dark or light brown sugar works equally well.
• Confectioners’ sugar: Before serving, dust these French toast muffins with a bit of confectioners’ sugar.

Directions

Step 1: Preheat the oven and prep the muffin pan

Preheat the oven to 350°F. Line 24 muffin cups with foil or paper liners.

Editor’s Tip: As with many muffin recipes, you can make these without liners, provided you grease the pan thoroughly. However, with the extra moisture, they’ll be easier to remove from the muffin tin with liners.

Step 2: Make the French toast base

In a large bowl, whisk together the half-and-half, milk, melted butter, maple syrup, eggs and egg yolks, cinnamon, vanilla and salt.

Stir in the bread cubes and let the mixture stand until the bread softens, about 15 minutes.

Editor’s Tip: Letting the bread cubes absorb the liquid is crucial to achieving soft, puffy and flavorful French toast muffins. The cubes should be well soaked but not falling apart.

Step 3: Divide and bake

Divide the mixture evenly among the prepared muffin cups.

Sprinkle each with brown sugar. Bake until puffed and a knife inserted in the center comes out clean, 20 to 25 minutes. Serve with additional maple syrup and, if desired, dust with confectioners’ sugar.

French Toast Muffin Variations

• Add berries: If you love berry French toast, add your favorite fruit to this French toast muffins recipe. Once the bread has soaked in the liquid, stir in fresh blueberries, raspberries or sliced strawberries and then transfer the mixture to the muffin tin. Just be sure to avoid using thawed frozen fruit, as it will add too much additional moisture.
• Top with icing: Drizzle the French toast in muffin cups with an easy glaze. Simply whisk together confectioners’ sugar, milk or half-and-half, and vanilla extract or almond extract for the perfect topping.
• Sprinkle with nuts: Chopped pecans or walnuts are a lovely pairing for French toast. Incorporate 1/2 cup into the soaked bread mixture or sprinkle each muffin with nuts before baking.
• Make jumbo muffins: Need larger servings? Use a jumbo muffin pan and bake the French toast muffins for about 30 minutes.

How to Store French Toast Muffins

Store French toast muffins in the refrigerator in an airtight container or zip-top bag. They’ll last up to four days.

Can you freeze French toast muffins?

French toast muffins are perfect for storing in the freezer. Store leftover muffins in an airtight container or freezer bag for up to two months. Let them thaw in the refrigerator before serving.

How do you reheat French toast muffins?

Warm up thawed French toast muffins in the microwave for about 10 seconds, or place them on a baking sheet and warm them in the oven at 300° for about 10 minutes.

French Toast Muffin Tips

Can you make the French toast in muffin cups gluten-free?

You can easily turn this into a gluten-free recipe for French toast in muffin cups. Simply use gluten-free bread instead of regular French bread.

Can I use other types of bread for French toast muffins?

While this recipe calls for French bread, you can use any type of bread for French toast muffins. Choose from brioche, thick-sliced Texas toast, challah or any other bread you have on hand. PS: Day-old bread works best for French toast.

How should you serve French toast muffins?

French toast muffins are perfect for a quick and easy breakfast on weekday mornings or are the ideal addition to a brunch spread. Serve these French toast muffins dusted with confectioners’ sugar or drizzled with maple syrup. Pair them with breakfast sausage links or patties, along with a selection of fresh fruit.