Description

French Toast Muffins are a delightful twist on classic French toast, baked into portable, single-serving muffins. Made with day-old brioche or challah bread soaked in a rich custard of eggs, milk, cream, and warm spices like cinnamon and nutmeg, these muffins are baked until golden and set. Perfect for a quick breakfast or brunch, they can be topped with powdered sugar and served with maple syrup for an indulgent treat.

Ingredients

Scale

Bread

6 slices of day-old bread (preferably brioche or challah), cut into cubes

Custard Mixture

4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Topping

2 tablespoons melted butter
Powdered sugar for topping (optional)
Maple syrup for serving (optional)

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin thoroughly to prevent sticking.
Mix Custard: In a large mixing bowl, vigorously whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and well incorporated.
Soak Bread: Add the cubed bread pieces into the custard mixture and gently fold to coat all pieces evenly. Allow the mixture to sit for 5 to 10 minutes, giving the bread time to soak up the flavorful liquid.
Fill Muffin Tin: Divide the soaked bread custard mixture evenly among the prepared muffin cups, pressing down gently to compact the bread within each cup for structure.
Add Butter and Bake: Drizzle the tops of each muffin with melted butter, then place the tin in the oven. Bake for 25 to 30 minutes or until the muffins are golden brown on top and fully set in the center.
Cool and Serve: Remove the muffins from the oven and let them cool slightly in the pan before carefully removing. Dust with powdered sugar if desired, and serve warm with maple syrup on the side for a classic finish.

Notes

Using stale or day-old bread is ideal as it absorbs the custard better without becoming mushy.
You can substitute whole milk with any milk alternative such as almond or oat milk according to preference.
These muffins can be prepared ahead of time and reheated gently in the microwave or oven for convenience.
Feel free to customize with additions like fresh berries or nuts mixed into the batter for added texture and flavor.