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Cinnamon Sugar French Toast Muffins

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These muffins are made with cubes of bread soaked in a sweet, cinnamon-spiced custard, then baked to golden perfection. Coated in cinnamon sugar, they’re irresistibly delicious and perfect for any occasion.

Ingredients

Scale

For the Muffins:

  • 6 cups of day-old bread, cut into 1-inch cubes (brioche or French bread works best)
  • 4 large eggs
  • 1 1/2 cups milk (or half-and-half for a richer flavor)
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg (optional)
  • Pinch of salt
  • 2 tbsp melted butter

For the Cinnamon Sugar Coating:

  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 3 tbsp melted butter (for dipping)

Instructions

  • Preheat the Oven:
    • Preheat your oven to 350°F (175°C) and grease a standard muffin tin or line it with cupcake liners.
  • Prepare the Custard:
    • In a large mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, cinnamon, nutmeg (if using), and a pinch of salt.
  • Soak the Bread:
    • Add the bread cubes to the custard mixture and toss gently until evenly coated. Let the bread soak for 5-10 minutes to absorb the liquid.
  • Assemble the Muffins:
    • Spoon the soaked bread mixture into the prepared muffin tin, pressing down slightly to compact each muffin.
    • Drizzle a little melted butter over the top of each muffin for extra richness.
  • Bake:
    • Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and set.
  • Prepare the Cinnamon Sugar Coating:
    • While the muffins are cooling slightly, mix the sugar and cinnamon in a small bowl.
    • Brush each muffin lightly with melted butter, then roll or sprinkle the muffins in the cinnamon sugar mixture to coat.
  • Serve:
    • Serve warm, with optional toppings like maple syrup, whipped cream, or fresh fruit.

Notes

  • Bread Choice: Brioche or challah bread works wonderfully for a soft and rich texture, but any sturdy bread will do.
  • Make Ahead: Soak the bread in the custard the night before and bake in the morning for a quick breakfast.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Find it online: https://recipe.ukfinda.com/cinnamon-sugar-french-toast-muffins/