These baked French toast muffins are soft, fluffy, and infused with the sweet flavors of both cinnamon and vanilla! They are easy to make and only use a handful of common, everyday ingredients. Whether you enjoy them fresh out of the oven or save them for a midday snack, these muffins are a delightful twist on a breakfast favorite that will leave you craving more!
Serve with a cheese, Kielbasa Swiss, mushroom, or California omelet.
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This tasty morning treat has all the sweet French toast flavors you know and love but is packed into convenient, portable muffins! Even better, you can completely prepare them the night before so that all you have to do in the morning is toss them into the oven!
I like to double the batch so I can store the leftovers in the freezer. This way, I have some sweet French toast muffins on hand for whenever I'm in the mood for a sweet breakfast!
🥘 Ingredients
Combine some common household ingredients with your favorite type of bread, and you are ready to get started! You can grab some fresh bread and let it sit out for a few hours or use some slightly stale bread you might already have at home.
- Milk - 1 cup of milk.
- Heavy Whipping Cream - ¼ cup of heavy whipping cream.
- Sugar - 2 tablespoons of sugar.
- Eggs - 4 large eggs.
- Vanilla - 2 teaspoons of pure vanilla extract.
- Cinnamon - ¾ teaspoon of ground cinnamon.
- Salt - ¼ teaspoon of salt.
- Bread - 6 cups of dried bread, cubed. Use thick bread, such as challah, Texas toast, brioche, or French bread.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Baked French Toast Muffins
This breakfast treat is as simple as mixing everything together and popping it in the oven! You will need a muffin pan, a large mixing bowl, and your measuring utensils.
This recipe will make 12 French toast muffins, but you can easily double the recipe and freeze them for later!
- Preheat. Preheat your oven to 350°F (175°C) and lightly grease a 12-muffin pan with nonstick cooking spray (or use silicone muffin liners).
- Mix. In a large mixing bowl, whisk together 1 cup of milk, ¼ cup of heavy whipping cream, 2 tablespoons of sugar, 4 large eggs, 2 teaspoons of vanilla extract, ¾ teaspoon of ground cinnamon, and ¼ teaspoon of salt until well combined.
- Coat the bread. Add the cubed 6 cups of dried bread to the mixture and gently toss it until all of the bread is well coated.
- Portion and bake. Scoop ⅓-cup portions into each of the muffin pan cavities and then bake in the oven at 350°F (175°C) for 20-30 minutes or until golden in color and cooked all the way through.
- Serve. Remove the muffins from the oven and let them cool for about 5 minutes before removing from the muffin tin. Serve with powdered sugar or syrup if desired.
These tasty muffins can be served as an on-the-go breakfast or paired with your favorite egg breakfast recipes. Check out my post on what to serve with French toast for more tasty recipes! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Use thick bread such as Texas toast, brioche, challah, or French bread for the best results.
- To dry your bread, rip it into ½-inch cubes and let it sit at room temperature for a few hours (or preferably overnight). Using dried or slightly stale bread will keep the muffins from being soggy.
- You can mix up the flavor of the muffins by using different varieties of bread! Try it with cinnamon raisin bread, chocolate chip bread, or bagels!
- Serving your muffins with powdered sugar and maple syrup is optional but completely delicious!
- The batter mixture (with the bread cubes) can be covered and stored overnight. In the morning, all you have to do is scoop the batter into the muffin pan and then bake them!
🥡 Storing & Reheating
Keep any leftovers stored in a sealed container in the fridge for 3-5 days.
Freezing
Individually wrap each muffin in plastic wrap and then place them all into a freezer-safe container. They can be frozen for up to 3 months.
Reheating
Reheat your muffins in the microwave or in the oven, wrapped in foil, at 350°F (175°C) for about 5-10 minutes.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Yes, you can assemble the muffins the night before, cover the muffin tin with plastic wrap, and refrigerate. In the morning, preheat the oven and bake!
Adding fruit like blueberries, raspberries, or diced apples could add a nice touch of flavor and texture. Alternatively, you could add nuts like pecans or walnuts to provide a nice crunch and complement the flavors of the muffins! Of course, sweet additions like chocolate chips would be super tasty, too!
Yes! You can make this recipe using your favorite variety of gluten-free bread. As with any dietary restriction, you should always double-check that the other ingredients you use are gluten-free as well.
🥞 🧇 🍩 More Breakfast Recipes
- Coffee Cake - Sweet cinnamon cake is layered with a cinnamon ripple and topped off with crumbly streusel.
- Aebleskiver - Danish spherical pancakes that are loaded with your favorite fillings.
- Cinnamon Roll Casserole - An easy-to-make casserole that has everything you love about cinnamon rolls.
- Lemon Raspberry Baked Donuts - Sweet and citrusy baked donuts that are chock full of raspberries and dunked in the lemon glaze.
- Homemade Pancakes - A classic pancake recipe that is great for any breakfast occasion.
- Blueberry White Chocolate Scones - Tender scones that are loaded with white chocolate chips and blueberries.
See all my breakfast recipes here.
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📖 Recipe Card
Baked French Toast Muffins
Ingredients
- 1 cup milk
- ¼ cup heavy whipping cream
- 2 tablespoon sugar
- 4 large eggs
- 2 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 cups dried bread (cubed, use challah, Texas toast, brioche, or French bread)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 12-muffin pan with nonstick cooking spray (or use silicone muffin liners).
- In a large mixing bowl, whisk together 1 cup milk, ¼ cup heavy whipping cream, 2 tablespoon sugar, 4 large eggs, 2 teaspoon vanilla extract, ¾ teaspoon ground cinnamon, ¼ teaspoon salt until well combined.
- Add the cubed 6 cups dried bread to the mixture and gently toss it until all of the bread is well coated.
- Scoop ⅓-cup portions into each of the muffin pan cavities and then bake in the oven at 350°F (175°C) for 20-30 minutes, or until golden in color and cooked all the way through.
- Remove the muffins from the oven and let them cool for about 5 minutes before removing from the muffin tin. Serve with powdered sugar or syrup if desired.
Notes
- For best results, use thick bread such as Texas toast, brioche, challah, or French bread.
- To dry your bread, you can rip it into ½-inch cubes and let it sit at room temperature for a few hours (or preferably overnight). Using dried or slightly stale bread will keep the muffins from being soggy.
- You can mix up the flavor of the muffins by using different varieties of bread! Try it out with cinnamon raisin bread, chocolate chip bread, or even bagels!
- Serving your muffins with powdered sugar and maple syrup is optional, but completely delicious!
- The batter mixture (with the bread cubes) can be covered and stored overnight. In the morning, all you have to do is scoop the batter into the muffin pan and then bake them!
- To store: Keep any leftovers stored in a sealed container in the fridge for 3-5 days.
- To reheat: Reheat your French toast muffins either in the microwave or in the oven, wrapped in foil, at 350°F (175°C) for about 5-10 minutes.
- To freeze: Individually wrap each muffin in plastic wrap and then place them all into a freezer-safe container. They can be frozen for up to 3 months.
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