Description
These Cinnamon Sugar French Toast Muffins are a delightful twist on classic French toast, baked in a muffin tin for a convenient and delicious breakfast treat. They are easy to make and perfect for using up leftover bread, with a sweet cinnamon-sugar topping that adds a flavorful crunch.
Ingredients
Main Ingredients:
- 6 cups cubed day-old bread (preferably brioche or challah)
- 4 large eggs
- 1½ cups milk
- ¼ cup heavy cream
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (melted)
For the topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a standard 12-cup muffin tin.
- Prepare Bread: Place the cubed bread in a large bowl.
- Mix Egg Mixture: In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt.
- Soak Bread: Pour the egg mixture over the bread and gently stir until all pieces are soaked. Let sit for 5 minutes to absorb.
- Fill Muffin Cups: Divide the soaked bread evenly among the muffin cups, pressing down lightly to pack. Drizzle the melted butter over the tops.
- Bake: Bake for 25–30 minutes, or until golden brown and set.
- Add Topping: While still warm, brush the tops with melted butter and dip or sprinkle with the cinnamon-sugar topping mixture.
- Serve: Serve warm.
Notes
- These muffins are great for using up leftover bread.
- Serve with maple syrup or a dusting of powdered sugar.
- Muffins can be refrigerated and reheated for a quick breakfast.
