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!
6cupsdried bread(cubed, use challah, Texas toast, brioche, or French bread)
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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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