Easy French Toast Muffins (Freezer-Friendly)
Easy French Toast Muffins are crispy and delicious with a brown sugar cinnamon topping. Make ahead and freeze these muffin cups for a quick breakfast treat on busy mornings!
- Prep Time: 10 minutes
- Refrigerate Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 18-24 1x
- Category: Breakfast
- Method: Oven, Baking
- Cuisine: American
Ingredients
French Toast Muffins
- 1 loaf of bread (Brioche or French recommended)
- 8 large eggs
- 1 1/2 cups milk
- 2 tsp cinnamon
- 1 tbsp vanilla extract
- 1/4 cup granulated sugar
Brown Sugar Cinnamon Topping
- 4 tbsp unsalted butter, melted
- 2 tbsp light brown sugar
- 1 tbsp granulated sugar
- 1 tsp cinnamon
- 1/8 tsp salt
For Serving
Instructions
- First, cut a loaf of stale French Bread or Brioche into small cubes and place on a large baking sheet. Set aside. *Check out my notes below on how to dry out your bread for best results.
- In a large mixing bowl place eggs, milk, sugar, vanilla, and cinnamon, and whisk until smooth and combined.
- Next add your dried bread cubes to the bowl and gently fold into the custard until combined.
- Cover and refrigerate for a minimum of 2 hours or overnight. This allows the custard enough time to fully soak into the bread.
- Once ready to bake, remove the coated bread from the refrigerator and preheat oven to 375 degrees.
- Next, spray a 12-cup muffin pan liberally with non-stick cooking spray.
- Using a large spoon, fill your muffin cups evenly with the coated bread mixture.
- Next, prepare your brown sugar cinnamon topping by combining melted butter, brown sugar, sugar, cinnamon, and salt in a small mixing bowl. Stir together until smooth.
- Spoon the mixture evenly over the top of each muffin cup and bake in the oven for 20-25 minutes or until the muffin cups reach your desired level of crispiness.
- Remove from the oven and place on a wire cooling rack to cool for 10 minutes before removing from the pan. Repeat steps 6-9 for second batch of muffins.
- Once ready to serve, top with a drizzle of maple syrup, and enjoy!
Notes
How to Dry Out Bread for French Toast
No Bake Option: Cut your bread into cubes, and place on a wire rack over a cookie sheet to air out overnight or all day on your countertop. (This is the method I use 99% of the time)
Bake Option: Cut your bread into cubes, place on a wire rack over a cookie sheet, and bake in the oven at 300 degrees for 8 minutes on each side. (This is great if you’re in a hurry)
French Toast Muffin Storage, Freezer, and Re-Heating Instructions
To Store: Let them fully cool and store leftover French Toast muffins in an airtight container in the fridge for up to 5 days.
To Freeze: Place in a freezer-safe bag or container and freeze for up to 3 months.
To Reheat from Fridge:
Oven (preferred method): Bake muffins on a large baking sheet at 350°F for 6-10 minutes, or until they reach your desired crispiness.
Microwave: Place individual servings on a microwave safe plate and warm for 15-30 seconds at a time until warm.
To Reheat from Frozen:
Oven: Reheat on a large baking sheet in a 350°F oven for 10-15 minutes or until warm. If you are concerned that they will get too brown/crispy, you can cover them with aluminum foil.
Microwave: Warm individual servings in the microwave for 30 seconds to 1 minute intervals until warm.
Find it online: https://www.kindlyunspoken.com/easy-french-toast-muffins/