Description
These Cinnamon Sugar French Toast Muffins are the perfect handheld version of a breakfast classic! Soft, custardy centers with a crisp, cinnamon-sugar coating make these muffins irresistible. Perfect for brunches, quick breakfasts, or a delightful treat to go with your morning coffee
Ingredients
Units
Scale
- For the Muffins:
- 6 cups bread cubes (preferably day-old bread, cut into 1-inch pieces)
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- For the Cinnamon Sugar Coating:
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Oven and Muffin Pan:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- Make the Custard Base:
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.
- Soak the Bread Cubes:
- Add bread cubes to the custard mixture and gently toss until the bread is fully coated. Let sit for 5-10 minutes to absorb the custard.
- Assemble the Muffins:
- Divide the soaked bread mixture evenly among the prepared muffin cups, pressing down slightly to compact.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the tops are golden and slightly crisp. Let cool for 5 minutes in the pan, then transfer to a wire rack.
- Coat with Cinnamon Sugar:
- Brush the tops of the muffins with melted butter. In a small bowl, mix together sugar and cinnamon, then sprinkle or dip the muffins to coat them completely.
Notes
- Use brioche or challah for a richer flavor.
- Add a handful of raisins or chocolate chips for a fun variation.
- These muffins are best served warm but can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 muffin
- Calories: ~180
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg