Cinnamon Sugar French Toast Muffins (Print Version)

Soft, custardy muffins with cinnamon sugar coating

# What You'll Need:

→ Muffin Base

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

→ Cinnamon Sugar Coating

09 - 1/2 cup unsalted butter, melted
10 - 1/2 cup granulated sugar
11 - 1 1/2 tsp ground cinnamon

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
02 - Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a large mixing bowl until fully combined.
03 - Add bread cubes to the egg mixture. Gently fold until evenly coated, then let soak for 5 minutes to absorb the custard.
04 - Divide the soaked bread mixture evenly among the 12 muffin cups, pressing lightly to compact each portion.
05 - Bake for 22 to 25 minutes until tops are golden brown and muffins are set throughout.
06 - While muffins bake, combine granulated sugar and cinnamon in a small bowl for the coating.
07 - Let muffins cool in the pan for 5 minutes, then carefully remove from the tin.
08 - Brush each muffin with melted butter and roll in the cinnamon sugar mixture to coat completely.
09 - Serve warm, optionally accompanied by maple syrup or fresh berries.

# Expert Suggestions:

01 -
  • They capture all the custardy comfort of French toast in a grab-and-go form that actually travels well
  • The cinnamon sugar coating creates this incredible crunchy exterior that contrasts perfectly with the soft interior
02 -
  • Don't skip the soaking time. I once rushed this and ended up with dry, crumbly muffins that fell apart when I tried to coat them.
  • The coating step works best when muffins are warm but not piping hot. Too hot and the butter slides right off, too cold and nothing sticks.
03 -
  • Use your hands to toss the bread in the custard instead of a spoon. It's gentler and you can feel when the bread has absorbed enough without turning to mush.
  • If your brioche is super fresh, toast the cubes in a 300°F oven for 10 minutes before soaking. This mimics day-old bread and prevents soggy muffins.

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