Cinnamon Sugar French Toast Muffins (Printable Version)

Soft, custardy muffins coated in sweet cinnamon sugar for a comforting breakfast treat.

# What You'll Need:

01 - 6 cups day-old brioche or challah bread, cut into 1-inch cubes

02 - 4 large eggs

03 - 1 cup whole milk

04 - 1/2 cup heavy cream

05 - 1/3 cup granulated sugar

06 - 1 tsp pure vanilla extract

07 - 1/2 tsp ground cinnamon

08 - 1/4 tsp salt

09 - 1/2 cup unsalted butter, melted

10 - 1/2 cup granulated sugar

11 - 1 1/2 tsp ground cinnamon

01 - Preheat your oven to 350°F. Grease a standard 12-cup muffin tin or line with paper liners.

02 - In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until well combined.

03 - Add bread cubes to the egg mixture. Gently fold until bread is evenly coated. Let soak for 5 minutes to absorb custard.

04 - Divide the soaked bread mixture evenly among the 12 muffin cups, pressing lightly to compact.

05 - Bake for 22–25 minutes or until the tops are golden and the muffins are set.

06 - While the muffins bake, mix the granulated sugar and cinnamon for coating in a small bowl.

07 - Let muffins cool in the pan for 5 minutes, then carefully remove.

08 - Brush each muffin with melted butter and roll in the cinnamon sugar mixture to coat.

09 - Serve warm, optionally with maple syrup or fresh berries.

01 -

The custard center stays impossibly soft while the edges get just crisp enough
That cinnamon sugar coating creates this crackly exterior that's absolutely irresistible

02 -

Don't skip the cooling time before coating. Hot muffins will melt the butter too fast and the cinnamon sugar won't stick properly.
These really need to be served warm. Room temperature is fine, but reheated brings back that freshly baked magic.

03 -

If the muffins seem too wet after soaking, gently squeeze some excess custard from the bread before baking
Let any leftovers cool completely before storing, or they'll get soggy in the container