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Homemade French toast muffins stacked on a plate, dusted with powdered sugar, with one bitten to reveal a soft, fluffy center. A fork and a blurred coffee cup sit in the background, adding a cozy breakfast feel.

French Toast Muffins

Custardy, portable, and kid-approved, these French Toast Muffins are the perfect mashup of your favorite breakfast classics. Baked in a muffin tin, they hold their shape, reheat beautifully, and are easy to customize with a variety of fun toppings.
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Course: Breakfast
Cuisine: American
Keyword: Best French Toast Muffins Recipe, French Toast Muffins, French Toast Muffins Pioneer Woman, French toast muffins recipe, French Toast muffins toddler, French Toast muffins without bread
Prep Time: 20 minutes
Cook Time: 20 minutes
Soaking Time: 10 minutes
Total Time: 50 minutes
Servings: 12 muffins
Calories: 190kcal
Cost: $7

Equipment

  • 1 Muffin tin (Standard 12-cup, non-stick preferred)
  • 1 Large mixing bowl
  • 1 Whisk (For custard mixture)
  • 1 Spatula (Silicone works best)
  • 1 set Measuring Cups
  • 1 set Measuring spoons
  • 1 Cooling rack (For cooling after baking)

Ingredients

Custard Base:

  • 5 cups Brioche bread - Cut into 1-inch cubes, day-old
  • 4 Eggs - Room temperature
  • 1 ¼ cups Whole milk - Or milk of choice
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1 pinch Nutmeg - Optional
  • ⅓ cup Brown sugar - Light or dark
  • 1 pinch Salt
  • 2 tablespoon Orange juice - Optional - Grandma's touch

Topping:

  • 2 tablespoon Butter - Melted
  • 2 tablespoon Cinnamon sugar - Mix of cinnamon + granulated sugar
  • Maple syrup - For serving
  • Berries - Optional topping

Instructions

  • Cut day-old brioche into 1-inch cubes. Let sit out for 15 minutes to dry slightly. Preheat oven to 350°F. Generously butter a muffin tin.
  • In a large bowl, whisk eggs until frothy. Gradually add milk, vanilla, cinnamon, nutmeg, brown sugar, salt, and optional orange juice. Mix until smooth.
  • Add bread cubes to custard. Toss gently to coat. Let soak 5–10 minutes, turning occasionally to ensure even absorption.
  • Spoon soaked bread evenly into muffin cups. Drizzle each with melted butter and sprinkle with cinnamon sugar.
  • Bake at 350°F for 18–22 minutes, until golden brown and custard is set. Test center with toothpick — it should come out clean or slightly moist.
  • Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm with maple syrup or toppings of choice

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1muffin | Calories: 190kcal (10%) | Carbohydrates: 24g (8%) | Protein: 5g (10%) | Fat: 8g (12%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 90mg (30%) | Sodium: 160mg (7%) | Potassium: 120mg (3%) | Fiber: 1g (4%) | Sugar: 10g (11%) | Vitamin A: 220IU (4%) | Vitamin C: 1mg (1%) | Calcium: 70mg (7%) | Iron: 1.3mg (7%)
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