Cinnamon Sugar French Toast Muffins (Printable)

Soft, custardy muffins coated in warm cinnamon sugar for a comforting breakfast treat.

# What You Need:

01 - 6 cups day-old brioche or challah bread, cut into 1-inch cubes

02 - 4 large eggs

03 - 1 cup whole milk

04 - 1/2 cup heavy cream

05 - 1/3 cup granulated sugar

06 - 1 tsp pure vanilla extract

07 - 1/2 tsp ground cinnamon

08 - 1/4 tsp salt

09 - 1/2 cup unsalted butter, melted

10 - 1/2 cup granulated sugar

11 - 1 1/2 tsp ground cinnamon

01 - Preheat oven to 350°F. Grease a standard 12-cup muffin tin or line with paper liners.

02 - Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a large mixing bowl until well combined.

03 - Add bread cubes to the egg mixture. Gently fold until bread is evenly coated. Let soak for 5 minutes to absorb custard.

04 - Divide the soaked bread mixture evenly among the 12 muffin cups, pressing lightly to compact.

05 - Bake for 22–25 minutes or until the tops are golden and the muffins are set.

06 - While muffins bake, mix granulated sugar and cinnamon for coating in a small bowl.

07 - Let muffins cool in the pan for 5 minutes, then carefully remove.

08 - Brush each muffin with melted butter and roll in the cinnamon sugar mixture to coat.

09 - Serve warm, optionally with maple syrup or fresh berries.

01 -

They capture everything magical about French toast without the standing-at-the-stove flipping routine
The custardy interior meets that crunchy cinnamon sugar coating in a way that feels like a warm hug
Perfect for feeding a crowd or meal prep Sundays because they reheat beautifully

02 -

The 5-minute soak time is non-negotiable, trust me on this one
Let them cool just enough to handle but still warm when coating, the butter and sugar stick better that way

03 -

Really press the bread mixture into the muffin cups, they puff up but need that compact start
Use a pastry brush for the melted butter, it gives you even coverage and less mess