Best French Toast Muffin Cups
Baked French toast in perfectly portioned muffin cups—crisp tops, soft custardy centers, and warm cinnamon-vanilla flavor. Great for brunch, grab-and-go breakfasts, and make-ahead meal prep. Kid-friendly, freezer-friendly, and easy to customize with fruit, nuts, or a dusting of powdered sugar.
Ingredients
- 6 cups day-old bread, cubed (brioche, challah, or French bread)
- 4 large eggs
- 1 cup milk (whole or 2%)
- 1/4 cup heavy cream (or additional milk)
- 1/3 cup maple syrup or brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon melted butter, for greasing (or nonstick spray)
- powdered sugar, maple syrup, fresh berries, chopped nuts (optional for serving)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with melted butter or nonstick spray.
- Cut or tear day-old bread into 1/2- to 1-inch cubes and place in a large mixing bowl.
- In a separate bowl, whisk together eggs, milk, heavy cream (or more milk), maple syrup or brown sugar, vanilla, cinnamon, salt, and nutmeg if using until smooth.
- Pour the custard mixture over the bread cubes and fold gently to coat. Let sit 5–10 minutes so the bread absorbs the liquid.
- Divide the soaked bread evenly among the muffin cups, pressing down lightly so each cup holds together.
- Bake for 20–25 minutes, until puffed, golden brown on top, and just set in the centers.
- Cool in the pan for 5 minutes, then loosen edges with a thin knife and transfer to a cooling rack.
- Serve warm with powdered sugar, maple syrup, berries, or nuts.
Nutrition
Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 6gFat: 7gSaturated Fat: 3gSodium: 180mgFiber: 1gSugar: 12g
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