French Toast Muffins

These Easy French Toast Muffins are a delightful twist on the classic breakfast favorite, offering a convenient and delicious way to enjoy the comforting flavors of French toast. Imagine the sweetness of soaked bread transformed into individual muffins, perfect for a grab-and-go breakfast or a leisurely weekend brunch. These savory muffins are packed with flavor, combining the richness of eggs and milk with the sweetness of bread and a touch of cinnamon. Whether you’re preparing for a busy week ahead or simply looking for a delicious treat to enjoy at your leisure, these French Toast Muffins are sure to be a hit.

Serve them warm with a drizzle of maple syrup, a dusting of powdered sugar, or your favorite fruit toppings for a truly satisfying breakfast experience. This recipe is a fantastic option for busy mornings, weekend brunches, or even as a make-ahead breakfast for the week. These muffins are also a great way to use up leftover bread, making them a sustainable and budget-friendly choice. Plus, they’re easily customizable with your favorite toppings and mix-ins, allowing you to create a unique and personalized breakfast experience. So, whether you’re a fan of classic French toast or looking for a fun and creative way to spice up your breakfast routine, these French Toast Muffins are a must-try!

We love having these on hand for busy mornings!

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French Toast Muffins

Prep Time10 minutes mins

Cook Time25 minutes mins

Course: Breakfast

Cuisine: American, French

Servings: 24

Ingredients

• 4 1/2 cup Bread (chopped into pieces, see note below!)
• 8 Egg
• 2 cup Milk (I used Kalona Supernatural whole milk)
• 2 tsp Vanilla extract
• 1/4 tsp Nutmeg

Instructions

• Preheat oven to 350. Line muffin tins with silicone liners or parchment paper liners
• In a large bowl, add in 8 Egg, 2 cup Milk, 2 tsp Vanilla extract, 1/4 tsp Nutmeg, (add 2 tsp cinnamon if not using a cinnamon raisin bread like me). Whisk well. 
• Grab your 4 1/2 cup Bread, cubed if you prepped. If you haven't, slice bread into small 1 inch cubes
• Add bread into muffin tins. Press the bread in there so its compact. 
• Then using a 1/4 cup measure, add egg and milk mixture over bread and press down so bread is soaked through. 
• Bake in oven for 20-25 minutes until brown and set. 
• Serve with some maple syrup, sausages, and/or fresh fruit! 

Notes

Storage

• These store great in the freezer! Make a large batch to have breakfast ready to heat and eat on busy weekday mornings.

Bread

• I used a gluten free cinnamon raisin, use what you would like here! My loaf size what about 18oz and I needed about 2 of them to get 24 muffins cups filled.