Can I Use Different Types of Bread?

Absolutely! One of the best things about the French Toast Muffin Recipe is its flexibility. While brioche and challah are ideal for their richness, French bread or even sourdough can work beautifully. Just make sure it’s slightly stale or toasted—fresh bread soaks too quickly and can get mushy.

Are French Toast Muffins Freezer Friendly?

Yes, and that’s what makes them so perfect for meal prep! Let the muffins cool completely, then wrap each one tightly in plastic or foil. Pop them in a freezer-safe bag, and they’ll stay fresh for up to two months. When you’re ready to eat, just reheat and enjoy—no fuss, no waste.

Can I Prepare These Muffins the Night Before?

Definitely. You can prepare the entire mixture the night before, pour it into the muffin tin, and refrigerate overnight. In the morning, just bake as usual. It’s a great way to save time and still enjoy a warm, homemade breakfast .

What’s the Best Glaze or Topping to Use?

Maple glaze is a favorite, but you can also go with powdered sugar, cinnamon crumble, or even a spoonful of whipped cream. Just keep it light—these muffins are flavorful on their own.

French Toast Muffin Recipe for Easy Brunch Bites

Description

This French Toast Muffin Recipe transforms classic French toast into soft, golden muffins with crisp edges. Perfect for brunch, busy mornings, or make-ahead meal prep, they’re filled with cinnamon-spiced custard, can be customized with fruit or toppings, and are freezer-friendly too.

Ingredients

Scale

4 cups day-old brioche or challah bread, cubed
4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/3 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon salt
Optional: 1/2 cup blueberries or diced apples
Optional: streusel topping or powdered sugar

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
Cut the bread into 1-inch cubes. Toast in the oven for 10 minutes if it’s fresh.
In a large bowl, whisk eggs, milk, cream, brown sugar, cinnamon, vanilla, and salt until well combined.
Add bread cubes to the custard mixture and stir gently to coat. Let soak for 10–15 minutes.
Fold in optional fruit like blueberries or diced apples if using.
Divide mixture into the muffin tin, pressing down slightly. Add streusel if desired.
Bake for 25–30 minutes or until golden and set. Let cool for 5 minutes before serving.
Dust with powdered sugar or drizzle with syrup before serving, if desired.

Notes

For dairy-free: use almond or oat milk in place of milk and cream.
Use day-old bread for best texture—fresh bread may become too mushy.
Customize with chocolate chips, chopped nuts, or seasonal fruit.
Freezer-friendly: wrap individually and store for up to 2 months.

Prep Time: PT15M
Cook Time: PT30M
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 245
Sugar: 11g
Sodium: 180mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg

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