Golden brown on the edges and soft and spongy inside, these French toast muffins capture everything you love about classic French toast in a convenient, hand-held form.
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Weekends are perfect for a relaxed, oversized breakfast, and these French toast muffins have become our family favorite. They’re easy to prepare, bake quickly, and deliver the familiar sweet, custardy flavor of French toast in a portion that’s simple to serve to a crowd. Kids can grab them with their hands, adults can plate them with sides—either way everyone gets hot French toast at the same time.
With minimal prep—about 10 minutes—and a 20 minute bake, these muffins are ideal for busy mornings or a make-ahead brunch. They also reheat well, making them a practical grab-and-go option for weekday breakfasts.
Ingredients for French toast muffins
These muffins require a handful of simple, pantry-friendly ingredients:
- Bread: Brioche, challah, or fresh sourdough work best.
- Eggs
- Milk
- Brown sugar
- Cinnamon
- Salt
Optional toppings: fresh berries, chopped walnuts, a dusting of powdered sugar, or warm maple syrup to serve.
How to make French toast muffins
These muffins are straightforward to prepare and forgiving, making them great for cooks of any skill level.
Start by preheating the oven to 350°F (175°C) and greasing a 12-cup muffin tin lightly with melted butter or nonstick spray. I prefer a brush of melted butter for a richer flavor, but either method works.
In a large mixing bowl whisk together the eggs, milk, brown sugar, cinnamon, and salt until well combined. Add cubed bread to the bowl and gently press and toss the pieces so they absorb the custard. Using a large bowl lets you mix and soak the bread without dirtying extra dishes.
Divide the soaked bread and any remaining custard among the 12 muffin cups, filling each about three-quarters full (roughly ½ cup per cup). Optionally sprinkle walnut pieces over the tops. Bake for about 20 minutes, or until the custard is set and the tops are golden brown. If the pans were refrigerated overnight before baking, add a few extra minutes to the bake time.
Allow the muffins to rest 3–5 minutes before removing them from the pan so they hold their shape. Serve warm with maple syrup and your choice of toppings.
What to serve with French toast muffins
These muffins pair nicely with fresh berries and savory breakfast sides such as bacon or chicken sausage. They also work well alongside other make-ahead breakfast options like banana muffins or simple quick breads for a brunch spread.
How to store leftovers
Leftover muffins keep well and reheat quickly. Once cooled, store in an airtight container in the refrigerator for 3–5 days. For longer storage, freeze the cooled muffins on a parchment-lined baking sheet until firm (2–3 hours), then transfer to a freezer-safe bag or container. Press out excess air before sealing.
To reheat, microwave a muffin for about 20–30 seconds on high, or warm in a preheated oven for 10–15 minutes covered loosely with foil. If frozen, thaw in the refrigerator overnight or reheat directly from frozen, adding a few extra minutes to the oven time.
Frequently asked questions
Brioche and challah are excellent for French toast because they are rich and absorb custard well while keeping a tender interior. Fresh sourdough is a sturdier option with a pleasant tang and chewy texture; it holds up to soaking and performs especially well if you plan to prepare the muffins the night before.
Yes. You can assemble the muffins the night before and refrigerate the pan, then bake them fresh in the morning. For brioche or challah, you can cube the bread and refrigerate the custard separately, combining just before baking if you prefer.
Yes. Freeze cooled muffins individually on a sheet until firm, then store in a sealed freezer bag or container for convenient single-serve breakfasts later in the week.
Other similar recipes you might like
- Healthy Chocolate Chip Banana Muffins (another easy make-ahead breakfast)
- No-Added-Sugar Pumpkin Banana Bread or Healthy No-Added-Sugar Banana Bread, both great for brunch or snacks
Easy French Toast Muffins
Golden edges, soft centers—these baked French toast muffins are a simple way to enjoy classic French toast in a convenient muffin form.
- Prep Time: 10 minutes
- Total Time: 30 minutes
- Makes: 12 muffins
Ingredients
- 16–18 oz loaf brioche, challah, or fresh sourdough, cut into 1″ cubes
- 6 large eggs
- 1½ cups whole milk or 2% milk
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ⅓ cup walnut pieces (optional)
Instructions
- Prepare oven and pan: Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with melted butter or nonstick spray.
- Make the custard: In a large bowl whisk together the eggs, milk, brown sugar, cinnamon, and salt until blended. Add the cubed bread and gently press to soak the pieces until most of the liquid is absorbed.
- Fill and bake: Divide the mixture among the muffin cups (about ½ cup each). Bake 20 minutes or until custard is set and tops are lightly browned. If refrigerated overnight before baking, allow a few extra minutes of bake time.
- Night-before method: For best overnight results use chewy sourdough. Combine custard and bread, cover the pan, and refrigerate. Remove the pan 30 minutes before baking and add a few minutes to the baking time. For brioche or challah, you can cube the bread and prepare the custard separately the night before and combine just before baking.
Notes
Ingredient and prep tips
- Cut or tear the bread the night before to save time.
- Mix the custard ahead and refrigerate if you prefer to assemble in the morning.
- Kids can help measure, whisk, and portion the mixture into muffin cups.
Nutrition
Nutrition estimates below assume 16 ounces of brioche and whole milk; toppings and syrup are not included.
Nutrition
- Serving Size: 2 muffins
- Calories: 367
- Sugar: 18 g
- Sodium: 592 mg
- Fat: 20 g
- Protein: 16 g
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