Save to Pinterest These delightful muffins transform classic French toast into handheld form. Day-old brioche cubes soak in a rich custard of eggs, milk, cream, vanilla, and cinnamon before baking until golden. A final coating of melted butter and cinnamon sugar creates that irresistible sweet crunch.
The result is soft, tender interiors with perfectly spiced, sugary exteriors. They reheat beautifully for busy mornings and pair wonderfully with maple syrup or fresh berries. The texture strikes that ideal balance between custardy French toast and cakey muffin.
My youngest daughter discovered cinnamon toast at a sleepover and came home obsessed. One rainy Saturday morning she asked if we could somehow turn French toast into something she could pack in her lunchbox, and these muffins were born. They've become our go-to when we want something special but don't have time for flipping individual slices on the stove.
I made these for Christmas morning last year while extended family was staying over. My brother-in-law, who claims he doesn't like sweet breakfasts, ate three while standing at the counter pretending to help with dishes. Now whenever anyone visits, they ask if 'those French toast muffin things' will make an appearance.
Ingredients
- Day-old brioche or challah bread: These eggy breads soak up the custard beautifully and hold their structure better than sandwich bread. I buy a loaf at the beginning of the week and leave it out on the counter, intentionally letting it stale.
- Whole milk and heavy cream: The combination creates that rich, restaurant-quality custard texture. I've tried using just milk, but it lacks the luxurious mouthfeel that makes these feel like a treat.
- Unsalted butter, melted: The butter brush before the cinnamon sugar coating is essential. It acts like glue, helping that sugary crust stick to every surface.
Instructions
- Preheat and prep your muffin tin:
- Heat your oven to 350°F (175°C). I've learned that greasing the cups with butter instead of cooking spray gives these a slight head start on flavor and helps with release.
- Whisk together the custard base:
- In a large bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt until completely smooth. Don't rush this step. You want the sugar fully dissolved so it distributes evenly through the bread.
- Add and soak the bread cubes:
- Gently fold your bread cubes into the custard mixture. Let them sit for about 5 minutes, occasionally pressing them down with a spatula. You'll see the bread start to soften and plump up as it drinks in the mixture.
- Fill and bake the muffins:
- Divide the soaked bread among your prepared muffin cups, pressing down lightly. Bake for 22–25 minutes until golden and set. The tops should feel springy when touched, not jiggly.
- Coat while warm:
- Mix your cinnamon sugar coating in a small bowl. Let the muffins cool for 5 minutes, then brush with melted butter and roll in the cinnamon sugar. The warmth helps the coating stick.
Save to Pinterest These have become our snow day tradition. Something about the house filling with cinnamon sugar while snow falls outside just feels right, and we all stand around the kitchen island eating them warm, fingers sticky and powdered with sugar.
Making Ahead
You can assemble these the night before and keep the muffin tin covered in the refrigerator. Just add an extra 3–5 minutes to the baking time since they'll be starting cold. I've also baked and frozen them, then reheated in a 300°F oven for 10 minutes.
Flavor Variations
During fall, I add diced apples to the bread mixture and toss some into the cinnamon sugar coating. My sister-in-law adds chopped pecans to both the custard and the coating for extra crunch. For chocolate lovers, mini chocolate chips folded into the bread before baking creates these pockets of melted goodness.
Serving Suggestions
These are substantial enough to stand alone, but a drizzle of maple syrup takes them over the top. Fresh berries on the side cut through the richness. My kids like them with a dollop of whipped cream, essentially turning breakfast into dessert.
- Try serving with bacon or sausage if you want something savory to balance the sweet
- A light fruit salad on the side makes this feel like a complete brunch spread
- Coffee or hot chocolate is the perfect beverage companion
Save to Pinterest There's something joyful about food that makes a regular Tuesday morning feel like a celebration. These muffins have that magic. Enjoy every cinnamon-sugar-coated bite.
Recipe Questions & Answers
- → What type of bread works best?
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Day-old brioche or challah creates the softest, most tender texture. These breads absorb the custard beautifully while maintaining structure. Stale bread actually works better than fresh since it soaks up liquid without becoming mushy.
- → Can I make these ahead of time?
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Yes, bake them up to 2 days in advance and store in an airtight container. Reheat at 350°F for 5-8 minutes to refresh. You can also prepare the soaked bread mixture the night before, keep it refrigerated, and bake fresh in the morning.
- → How do I prevent soggy muffins?
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Don't oversoak the bread—5 minutes is perfect. Also, gently press the mixture into muffin cups to remove excess air pockets. Baking until fully set (22-25 minutes) ensures the centers cook through while staying moist.
- → Can I freeze these muffins?
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Absolutely! Freeze cooled muffins in a freezer bag for up to 3 months. Thaw overnight in the refrigerator, then warm at 350°F for 5-10 minutes. Add fresh cinnamon sugar coating after reheating for best texture.
- → What additions work well?
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Chopped pecans or walnuts add crunch. Chocolate chips or fresh blueberries incorporate nicely into the batter. For extra warmth, try adding nutmeg or cardamom to the custard mixture.
- → Why use both milk and cream?
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The combination creates the ideal custard consistency. Whole milk provides structure while heavy cream adds richness and prevents the muffins from becoming rubbery. You can substitute half-and-half for both if desired.
