Description
Easy homemade cinnamon sugar French toast muffins made with day-old bread, eggs, milk, and warm spices. These portable breakfast treats feature custardy centers and a sweet cinnamon-sugar crust. Perfect for busy mornings, weekend brunch, or meal prep!
Ingredients
For the muffins:
- 3 cups bread cubes (day-old bread works great—challah, brioche, or even plain white sandwich bread)
- 3 large eggs (room temperature is best)
- 1 cup milk (whole milk makes them extra rich, but 2% works too)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract (the real stuff makes a difference!)
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 tablespoons melted butter
For the cinnamon-sugar topping:
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2–3 tablespoons melted butter (for brushing before topping)
Optional glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease your 12-cup muffin tin generously with butter or cooking spray, or line it with paper liners.
Cut your day-old bread into bite-sized cubes (about 1-inch pieces work perfectly) and place them in a large mixing bowl.
If your bread is fresh, you can leave the cubes out on the counter for an hour or toast them lightly in the oven for a few minutes to dry them out a bit.
In a separate medium bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, salt, and melted butter until everything is smooth and well combined.
Pour that beautiful custard mixture right over your bread cubes. Use a spatula or your hands to gently toss everything together, making sure every piece of bread gets coated.
Let this sit for about 5 minutes so the bread can really drink up all that flavor. Give it another gentle stir halfway through.
Spoon the soaked bread mixture into your prepared muffin cups, dividing it evenly among all 12 spots. Press down gently so each muffin is nicely packed but not squished.
They should be filled nearly to the top.
In a small bowl, mix together the 3 tablespoons of sugar and 1 teaspoon of cinnamon. Brush the top of each muffin with melted butter using your pastry brush, then sprinkle generously with the cinnamon-sugar mixture.
This creates that signature sparkly, sweet crust we’re all here for!
Pop your muffin tin into the preheated oven and bake for 20–25 minutes, until the muffins are golden brown on top and set in the center. They should spring back slightly when you touch them.
Your kitchen will smell absolutely heavenly!
While the muffins cool for about 10 minutes, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth, pourable glaze.
Drizzle it over the warm muffins using a spoon or fork. It’ll create those beautiful white ribbons that make everything look bakery-worthy.
Notes
- Use challah or brioche if you can – These rich breads make the muffins taste extra indulgent and hold up beautifully to the custard
- Don’t have day-old bread? – Cut fresh bread into cubes and toast them in a 300°F oven for 10 minutes to dry them out
- Line with parchment squares – Cut parchment paper into squares and press them into each muffin cup for foolproof removal
- Make mini versions – Use a mini muffin tin and reduce baking time to 12–15 minutes for bite-sized treats
- Test for doneness – Insert a toothpick into the center—if it comes out with just a few moist crumbs, they’re perfect
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American