There’s something uniquely comforting about the aroma of cinnamon and vanilla wafting from the kitchen on a slow weekend morning. It signals a pause from the rush of the week, a moment to savour something truly delicious. For years, that scent meant classic French toast sizzling in a pan. But then I discovered a way to capture all that custardy, cinnamon-spiced goodness in a portable, perfectly portioned form: French Toast Muffins. I make this at least once a week – it’s become a family favourite.

These aren’t your typical muffins. Instead of a cake-like batter, we use cubes of rich brioche bread soaked in a sweet, eggy custard. As they bake, the tops form a delightful, slightly crisp cinnamon-sugar crust, while the inside remains wonderfully soft and tender, just like the centre of a perfectly cooked slice of French toast. They combine the decadent flavour of a leisurely brunch with the convenience of a grab go breakfast.

This muffin recipe is ideal for when you’re hosting guests for brunch, as you can bake a whole batch at once without standing over a hot pan. They’re also a brilliant solution for busy weekday mornings; a little bit of weekend indulgence that can be enjoyed on the move. Everyone in our house adores them, and I think your family will, too.

Recipe Overview

This recipe transforms day-old bread into a delightful breakfast muffin. Expect a beautifully soft, pudding-like texture on the inside with a sweet, caramelised crust. The flavour is rich with vanilla and warm cinnamon, capturing the essence of the classic dish. After trying various breads, I found that a slightly stale brioche loaf provides the most luxurious, tender result, as it soaks up the custard without becoming mushy.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 12 muffins
• Difficulty: Easy

Why You’ll Love These French Toast Muffins

• Genuine Flavour: Each muffin has a soft, eggy centre soaked in a vanilla-cinnamon custard, reminiscent of the best slice of French toast you’ve ever had. The tops bake into a slightly crisp, caramelised cinnamon-sugar crust that adds a wonderful texture.
• Ready in Under an Hour: From gathering your ingredients to pulling these warm, fragrant muffins from the oven, the whole process comes together in about 40 minutes, making it a manageable treat for any morning.
• Flexible Recipe: This recipe is wonderfully adaptable. You can use challah or a good quality, thick-sliced white bread instead of brioche. For a fruity twist, gently fold in a handful of fresh blueberries or chopped strawberries before baking.
• Works Beautifully for Gatherings: These are great for a weekend brunch spread, a school bake sale, or as a special treat for overnight guests. They always get compliments and disappear from the plate quickly.
• Family Tested: My husband, who’s usually picky about sweet breakfasts, asked for seconds the first time I made these! They’re now a staple request in our home. If you enjoy a handheld meal, you might also like our Crispy Chicken Caesar Wrap for a savoury lunch.

French Toast Muffins

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 12 servings

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Ingredients You’ll Need

The key to these French toast muffins is using good quality, slightly stale bread. It has less moisture, meaning it can absorb more of the delicious custard without falling apart. For the vanilla, I always reach for a good quality extract or bean paste; it makes a noticeable difference to the final flavour.

• For the Muffins:
• 350g brioche or challah bread, preferably a day old, cut into 2cm cubes
• 4 large free-range eggs
• 200ml whole milk
• 60ml double cream
• 75g caster sugar
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• A pinch of salt
• For the Topping:
• 50g light brown soft sugar
• 1 tsp ground cinnamon
• 30g unsalted butter, melted

Elena’s Tip: If your bread is fresh, don’t worry! Simply cube it and spread it on a baking tray. Bake at 150°C (130°C fan) for about 10-15 minutes, or until it feels slightly dry to the touch. This little step ensures your muffins have the perfect texture.

How to Make French Toast Muffins

This process is wonderfully straightforward. The most important part is allowing the bread cubes a few minutes to really soak up the custard mixture. This ensures a moist, flavourful result in every single bite.

1. Preheat your oven to 180°C (160°C fan). Generously grease a 12-hole standard muffin tin with butter or use a non-stick spray. This is important to prevent sticking.
2. Place your cubed bread into a large mixing bowl and set aside.
3. In a separate medium bowl or large jug, whisk together the 4 large eggs until the yolks and whites are fully combined.
4. Add the whole milk, double cream, caster sugar, vanilla extract, ground cinnamon, ground nutmeg, and the pinch of salt to the eggs. Whisk thoroughly until the sugar has dissolved and the mixture is smooth.
5. Pour this custard mixture evenly over the bread cubes in the large bowl. Use a spatula to gently toss and press the bread down, ensuring every piece is coated and starting to absorb the liquid.
6. Let the mixture sit for 10 minutes. I find this step is absolutely crucial. It allows the bread to become fully saturated, which creates that lovely, soft pudding-like interior.
7. While the bread is soaking, prepare your topping. In a small bowl, mix the 50g of light brown soft sugar and 1 tsp of ground cinnamon together.
8. Once the bread has finished soaking, gently spoon the mixture into the 12 prepared muffin cups. Fill them right to the top; they won’t rise much.
9. Drizzle the 30g of melted butter evenly over the tops of the 12 muffins. Then, sprinkle the cinnamon-sugar mixture generously over each one.
10. Bake in the preheated oven for 20-25 minutes. You’ll know they’re ready when the tops are golden brown and slightly crisp, and the custard in the centre is set. A skewer inserted into the middle of a muffin should come out clean.
11. Allow the French toast muffins to cool in the tin for 5 minutes before carefully running a thin knife or spatula around the edges to loosen them. Transfer them to a wire rack to cool slightly before serving.

Tips From My Kitchen

• Don’t Skip the Grease: Even if you have a non-stick tin, I highly recommend greasing it well. The sugar in the custard can cause the muffins to stick, and a good layer of butter helps them release easily while adding a lovely flavour.
• The Secret to Texture: I learned that gently pressing the bread down into the custard, rather than vigorously stirring, prevents the cubes from breaking apart. You want to maintain the bread’s structure for the best final texture.
• Make-Ahead Magic: You can prepare the entire bread and custard mixture the night before. Cover the bowl and refrigerate. In the morning, give it a gentle stir, portion it into the muffin tin, add the topping, and bake. You may need to add 3-5 minutes to the baking time as you’re starting from cold.
• Storage and Reheating: Store cooled muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, simply pop one in the microwave for 20-30 seconds until warm and soft again.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just some standard baking essentials.

• 12-hole standard muffin tin
• Large mixing bowl
• Medium mixing bowl or jug
• Whisk
• Wire cooling rack

What to Serve With French Toast Muffins

These muffins are delightful on their own, but a few simple additions can elevate them even further. For another simple meal idea that always receives praise, check out our Simple Egg Fried Rice.

• Maple Syrup: A classic pairing for a reason. A warm drizzle of good quality maple syrup complements the cinnamon and vanilla beautifully.
• Fresh Berries and Yoghurt: Serve alongside a bowl of mixed berries (like raspberries, blueberries, and strawberries) and a dollop of thick Greek yoghurt. The freshness and tang cut through the richness of the muffins.
• A Hot Drink: These are the perfect accompaniment to a morning cup of coffee, a frothy cappuccino, or a simple pot of English breakfast tea.

Frequently Asked Questions

French Toast Muffins

A creative twist on a breakfast classic, these muffins combine the custardy inside of French toast with a crunchy, cinnamon-sugar topping. Perfect for a make-ahead brunch or a special morning treat.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

For the Muffins

• 350 g brioche or challah bread preferably a day old, cut into 2cm cubes
• 4 large free-range eggs
• 200 ml whole milk
• 60 ml double cream
• 75 g caster sugar
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• A pinch of salt

For the Topping

• 50 g light brown soft sugar
• 1 tsp ground cinnamon
• 30 g unsalted butter melted

Method

 

1. Preheat your oven to 180°C (160°C fan). Generously grease a 12-hole standard muffin tin with butter or use a non-stick spray. This is important to prevent sticking.
2. Place your cubed bread into a large mixing bowl and set aside.
3. In a separate medium bowl or large jug, whisk together the 4 large eggs until the yolks and whites are fully combined.
4. Add the whole milk, double cream, caster sugar, vanilla extract, ground cinnamon, ground nutmeg, and the pinch of salt to the eggs. Whisk thoroughly until the sugar has dissolved and the mixture is smooth.
5. Pour this custard mixture evenly over the bread cubes in the large bowl. Use a spatula to gently toss and press the bread down, ensuring every piece is coated and starting to absorb the liquid.
6. Let the mixture sit for 10 minutes. I find this step is absolutely crucial. It allows the bread to become fully saturated, which creates that lovely, soft pudding-like interior.
7. While the bread is soaking, prepare your topping. In a small bowl, mix the 50g of light brown soft sugar and 1 tsp of ground cinnamon together.
8. Once the bread has finished soaking, gently spoon the mixture into the 12 prepared muffin cups. Fill them right to the top; they won't rise much.
9. Drizzle the 30g of melted butter evenly over the tops of the 12 muffins. Then, sprinkle the cinnamon-sugar mixture generously over each one.
10. Bake in the preheated oven for 20-25 minutes. You'll know they're ready when the tops are golden brown and slightly crisp, and the custard in the centre is set. A skewer inserted into the middle of a muffin should come out clean.
11. Allow the French toast muffins to cool in the tin for 5 minutes before carefully running a thin knife or spatula around the edges to loosen them. Transfer them to a wire rack to cool slightly before serving.

Notes

Best served warm, with a drizzle of maple syrup. Store leftovers in an airtight container in the refrigerator for up to 3 days.

These French Toast Muffins have brought so much joy to our weekend mornings, and I truly hope they do the same for you. They are a wonderful way to use up leftover bread and create a breakfast that feels special without a lot of fuss. I’d love to hear how they turn out for you, so please feel free to leave a comment below and let me know what you think!