Description
These French toast muffin cups are warm, custardy, and cinnamon-spiced with golden, crispy tops. Made with simple pantry ingredients and baked in a muffin tin, they’re easy to prep ahead and kid-approved. Serve with maple syrup, fruit, or powdered sugar!
Ingredients
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6 cups cubed bread (day-old brioche, challah, or French bread work best)
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4 large eggs
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1 cup milk (any kind)
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1/4 cup heavy cream (or more milk)
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1/3 cup maple syrup or brown sugar
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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1/4 teaspoon salt
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Optional: 1/4 teaspoon nutmeg
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Optional toppings: powdered sugar, maple syrup, berries
Instructions
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Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners.
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Place cubed bread in a large bowl.
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In another bowl, whisk together eggs, milk, cream, maple syrup (or brown sugar), vanilla, cinnamon, salt, and nutmeg if using.
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Pour the egg mixture over the bread cubes and stir gently to coat. Let soak for 5–10 minutes.
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Spoon the mixture evenly into the muffin cups, pressing down gently so they hold their shape.
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Bake for 25–30 minutes, or until golden brown and set.
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Let cool for 5 minutes, then carefully remove from the tin. Serve warm with toppings of choice.
Notes
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These reheat beautifully — just pop them in the microwave or toaster oven.
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For extra sweetness, sprinkle a little cinnamon sugar on top before baking.
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Great for brunch buffets or making ahead for busy mornings.