Cinnamon Sugar French Toast Muffins (Printable)

Soft brioche muffins soaked in custard, baked until golden, then coated in buttery cinnamon sugar.

# What You'll 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 fully combined.

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

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

05 - Bake for 22–25 minutes until tops are golden brown and 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. Serve warm with maple syrup or fresh berries if desired.

01 -

They capture all the cozy comfort of French toast without the standing at the stove flipping individual slices
The cinnamon sugar coating creates this irresistible crunch that gives way to the softest custard interior

02 -

Letting the bread soak for those full 5 minutes makes the difference between dry muffins and the soft custard texture you want
Work quickly when coating with butter and cinnamon sugar, the mixture adheres best while the muffins are still warm

03 -

Cut your bread cubes uniformly so they soak up custard at the same rate
If the muffins seem too dark but still jiggly, tent with foil and continue baking