Baked French Toast Muffins
These baked French toast muffins capture the custardy, cinnamon-scented goodness of traditional French toast in easy-to-serve, single portions, perfect for busy mornings.
I grew up on slow, syrupy weekend breakfasts and this muffin version of French toast has quietly replaced the skillet in our house on busy mornings. These baked French toast muffins capture the same custardy, cinnamon-scented goodness in single-serve portions that are easy to make, serve, and stash for later — perfect when you want a warm breakfast without hovering over the pan. If you like bite-sized breakfast ideas, try the Cinnamon Roll French Toast Bites for a fun twist.
Why you’ll love this dish
This recipe is the kind of thing you make when you want nostalgic comfort with minimal effort. It’s fast, uses pantry basics, and turns stale bread into something irresistible. Make it for weekend brunch, a simple holiday morning, or to send to school or work in a thermos. Families love it because kids can grab one and go; hosts love it because it’s mostly hands-off once the muffin tin goes in the oven.
What makes it special:
- Hands-off baking instead of standing at the stovetop.
- Uses simple ingredients most kitchens have.
- Single-serve portions that reheat well.
- Easy to customize for sweet or slightly savory tastes.
How this recipe comes together
Quick overview: Whisk eggs, milk, vanilla, cinnamon and sugar into a custardy soak. Toss cubed bread in that mixture until evenly moistened, spoon into greased muffin cups, dot with melted butter, and bake until golden and set. The whole process takes under 30 minutes active time, and about 20 minutes of oven time.
Expect even browning on the outside with tender, custard-like centers. If you like a crisper top, bake an extra 2–3 minutes or broil for 30 seconds while watching closely.
What you’ll need
- 6 slices of bread, cut into 3/4-inch cubes (day-old or slightly stale bread works best)
- 4 large eggs
- 1 cup milk (dairy or unsweetened plant milk)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar (adjust to taste)
- 1/4 cup melted butter (plus extra for greasing)
- Maple syrup, for serving
- Powdered sugar, for serving (optional)
Ingredient notes and substitutions:
- Use brioche or challah for extra richness; sandwich bread or sourdough are fine for a lighter result.
- For dairy-free, swap the milk for almond or oat milk and use coconut oil or vegan butter melted.
- Reduce sugar slightly if topping with sweet fruit compote.
Directions to follow
- Preheat the oven to 350°F (175°C). Grease a standard muffin tin or line it with silicone cups.
- In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, and sugar until smooth and slightly frothy.
- Add the cubed bread to the custard. Stir gently, pressing a few cubes to help them absorb the liquid. Let sit for 2–3 minutes so the bread soaks through.
- Spoon the soaked bread mixture into the muffin cups, filling each about three-quarters full. Press down lightly — not hard — to compact the pieces so they hold together.
- Drizzle the melted butter evenly over the tops of each muffin cup. This encourages browning and adds flavor.
- Bake for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Let the muffins cool in the tin for 5 minutes, then remove and transfer to a rack.
- Serve warm with maple syrup and a dusting of powdered sugar if desired.
01Ingredients
Main Ingredients
For Serving
02Method
- Preparation
- Baking
- Serving
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0 OF 8 DONE03Recipe notes
- 01Store cooled muffins in an airtight container for up to 3–4 days, or freeze wrapped individually for up to 2 months. Reheat in the oven for a crisper exterior.
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Best ways to enjoy it
Serve the muffins warm straight from the oven with a drizzle of real maple syrup and fresh berries. They’re great alongside:
- Crispy turkey bacon or breakfast sausage for a hearty plate.
- A fruit salad and yogurt for a lighter brunch option.
- Whipped cream or a dollop of mascarpone for a decadent touch.
For an indulgent dessert-style pairing, try topping with a brûléed sugar crust inspired by this creme brulee French toast idea.
Plating tip: stack two muffins slightly offset on a small plate, add berries around, and drizzle syrup in a thin stream — visually appealing and easy to eat.
Storage and reheating tips
Refrigerator: Store cooled muffins in an airtight container for up to 3–4 days.
Freezer: Wrap individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Microwave one muffin for 20–30 seconds to warm quickly. For a crisper exterior, reheat at 350°F (175°C) in the oven for 6–8 minutes or air-fry at 320°F for 3–5 minutes.
Food safety: keep refrigerated if not eaten within two hours and reheat to at least 165°F (74°C) for leftovers.
Creative twists
- Fruit-forward: fold in a handful of blueberries or chopped apples before spooning into cups.
- Chocolate chip: sprinkle mini chocolate chips into the batter for kids (or adults).
- Streusel top: make a quick crumble (butter, flour, brown sugar, cinnamon) and sprinkle on top before baking.
- Savory version: skip the sugar and cinnamon, add grated cheddar and chives, and bake for a savory breakfast bite.
- Gluten-free: use gluten-free sandwich bread and check other ingredients for labels.
Common questions
How many muffins does this recipe make?
A: It usually fills a standard 12-cup muffin tin about three-quarters full, so expect roughly 10–12 muffins depending on how large you cube the bread and whether you use liners.
Can I use leftover croissants or rolls?
A: Yes — croissants and brioche add richness and a buttery flavor, though they may bake faster due to higher fat content. Keep an eye on bake time.
Can I prepare these the night before?
A: Absolutely. Assemble the soaked bread in the muffin tin, cover tightly, refrigerate overnight, and bake in the morning (you may need an extra 1–2 minutes of bake time).
Are these freezer-friendly?
A: Yes — cool completely, wrap individually, and freeze up to 2 months. Reheat from frozen in a 350°F oven for 10–12 minutes.
How do I make them dairy-free or vegan?
A: Use unsweetened plant milk and a flax or chia egg substitute (1 tbsp flaxseed meal + 3 tbsp water per egg, set 5 minutes) and swap melted butter for coconut oil or vegan butter.
Conclusion
These baked French toast muffins turn a classic into an easy, portable treat that’s perfect for busy mornings, brunch parties, or meal prep. For more ideas, check out Modern Minimalism’s easy French toast muffins and my Easy French Toast Sticks.
Breakfast
Breakfast
Breakfast
