These easy French Toast Muffins are convenient single servings of French toast that are all done at the same time. You can even make them ahead of time for a quick breakfast on busy mornings!
French toast is a breakfast and brunch favorite. But when it's made the traditional way, especially if you're serving several people and need a bigger quantity, getting it all done at the same time can be a bit of a challenge.
You know the drill. You're at the stove cooking a few pieces at a time and keeping it warm so everyone can sit down and eat together. Or you're just quickly dishing it out as each batch gets done, and by the time you've finished cooking, everyone else is finished.
Well, this French toast made in a muffin tin easily solves that little problem. You get 12 delicious muffins that are golden brown on the outside and moist and fluffy on the inside with hints of cinnamon and vanilla. And they're all ready at exactly the same time!
Be sure to also check out my sheet pan french toast, which is one of my most popular recipes, croissant french toast bake, and eggnog french toast (great for the holidays).
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Why I Love This Recipe (and You Will Too!)
- It's quick and easy. Just take a few minutes to cube the bread and soak it in the custard, then put it in a muffin tin and bake.
- It's all done at the same time. So everyone, including the cook, can sit down and eat together. There's no standing at the stove dipping, flipping, cooking it batches and keeping it warm.
- You can make it ahead. These muffins refrigerate, freeze and reheat really well, so they're great to keep on hand for a speedy breakfast on busy mornings or to take on the go.
- Individual servings are cute and convenient. Both the kids and adults will love them. And they make a really nice presentation for breakfast or brunch get-togethers and even special occasions.
Ingredients & Notes
Here are all of the ingredients you need to make French Toast Muffins, along with notes on some of them to help you make the best selections.
Ingredient amounts are in the recipe card at the bottom of the post.
- Brioche bread - Of all the breads I've ever tried, I think that brioche makes the best French toast. It's got eggs, butter, milk, and sugar in it, so it has a richer and sweeter flavor than regular white bread. Challah is similar and is also good to use.
- That being said, you can use any bread that you prefer. I would just use one that's a bit more sturdy so that it soaks up all the liquid and doesn't get too soggy.
- Half and half - This is a combination of half milk and half cream. Here in the US, you can easily find it in the dairy aisle of the grocery store. If you live in a country where it's not readily available, just combine equal amounts of whole milk and heavy cream.
- You will also need non-stick cooking spray, such as Pam, or some oil or butter (not pictured) to grease the muffin cups. Eggs are very prone to sticking!
Substitutions & Variations
- Regular whole milk, low-fat milk or even non-dairy milk can be used instead of half-and-half. You will lose some of the richness, though, espcially with low-fat or non-dairy milk.
- I don't add any sugar to the egg mixture because the maple syrup that I serve with the French toast adds plenty of sweetness. But you can add some regular sugar or brown sugar if you prefer.
- Try some add-ins like berries, raisins, chocolate chips or nuts.
How to Make French Toast Muffins
This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, please go to the recipe card at the bottom of the post.
Cut the bread into 1-inch cubes.
In a large mixing bowl, whisk together the eggs, half-and-half, vanilla, cinnamon and salt until well combined.
Add the bread cubes to the egg mixture and gently toss to combine. Let sit for 5 minutes.
Spray a 12-cup non-stick standard muffin tin with cooking spray. Evenly divide the bread mixture among the muffin cups.
Bake in a preheated 350°F oven for 30 to 35 minutes or until set and golden brown on top. Let the muffins sit in the pan for 5 minutes before removing.
Serve with butter and maple syrup or your favorite French toast toppings.
Recipe Tips
- Eggs can and will stick to pans, so I highly recommend using a non-stick muffin tin sprayed with non-stick spray. This is what I do, and I have never had a problem with sticking. You can grease the cups with oil or butter instead of spray if you prefer (be generous).
- Don't use use paper liners in the muffins cups to prevent sticking. I tried it, and the paper sticks to the muffins.
- To test for doneness, insert a knife into the center of a muffin, it should come out clean with no raw egg mixture. For food safety reasons, the internal temperature of the muffins should be at least 160°F.
- Be sure to let the muffins cool in the pan for 5 minutes so they stay together better when you remove them.
- To take the muffins with you on the go, put them in an airtight container with a container of syrup for dunking.
Make Ahead, Leftover Storage, Freezing & Reheating
Make Ahead / Leftover Storage
Store leftover muffins (or muffins that you are making ahead), once cooled, in an airtight container in the refrigerator for up to 4 days. Freeze for longer-term storage.
Freezing
Allow the muffins to cool completely, wrap each one individually with plastic wrap, and then place them in a freezer bag or freezer container. Freeze for up to 3 months. Remove the plastic wrap before reheating.
Reheating
Reheat refrigerated or thawed muffins on a baking sheet (cover them with foil to prevent moisture loss) in a preheated 350°F oven until heated through. Alternately, you can put them in the microwave until heated through. Use 30-second increments to make sure they don't overcook.
To reheat the muffins directly from frozen, I recommend using the microwave. It takes way too long in the oven. Microwave for one minute and check. If more time is needed, continue in 30-second intervals until heated through.
Serving Suggestions
I serve these muffins just as I do classic French toast: with butter and pure maple syrup. They're also delicious dusted with powdered sugar, drizzled with your favorite pancake syrup or even topped with a fruit compote.
For sides, baked bacon or sweet and spicy maple bacon, homemade breakfast sausage, fresh fruit, and yogurt are all excellent choices.
I hope you try this French Toast Muffins recipe and love it as much as I do. Thanks for visiting today!
More Breakfast Recipes to Try
Be sure to check out my Breakfast and Brunch Recipes page for even more ideas!
If you make this recipe, I'd love to know how it went! Please leave a star rating and comment below. Thanks!
📋Recipe
French Toast Muffins
Ingredients
- non-stick cooking spray, such as Pam
- 12 slices brioche bread, or the bread of your choice (see Notes below)
- 6 large eggs
- 1½ cups half-and-half
- 1½ teaspoons pure vanilla extract
- ¾ teaspoon cinnamon
- pinch salt
Special Equipment
- 12-cup non-stick standard muffin tin
Instructions
- Preheat the oven to 350°F. Generously spray a standard 12-cup muffin tin with non-stick cooking spray.
- Cut the bread into 1-inch cubes; set aside.
- In a large mixing bowl (one that is large enough to hold all of the bread cubes), whisk together the eggs, half-and-half, vanilla, cinnamon, and salt until well combined.
- Add the bread cubes to the egg mixture and toss gently to combine; try to get all of the bread cubes coated with the egg mixture, being careful not to break up the bread up too much. Let sit for 5 minutes to allow the egg muxture to fully absorb into the bread.
- Gently give the bread and egg mixture a final stir, then evenly divide the mixture among the 12 prepared muffin cups. Gently press the mixture down into each cup just a bit as you are adding it; this will will help the muffins stay together better once baked. If there is any extra egg mixture left in the bowl, evenly drizzle it over the muffins.
- Bake for 30 to 35 minutes or until the tops are golden brown and the insides are cooked through and set.A knife inserted in the center of the muffin should come out clean with no raw egg mixture. For food safety reasons, the internal temperture should be at least 160°F.
- Allow the muffins to cool in the pan for 5 minutes before serving; this will help ensure that they stay together when you remove them.
- Serve with butter and maple syrup, if desired, or your favorite French toast toppings.
Notes
- I use and recommend brioche because, of all the breads I've ever tried, I think that it makes the best French toast. It's got eggs, butter, milk, and sugar in it, so it has a richer and sweeter flavor than regular white bread. Challah is similar and a good substitue.
- That being said, you can use any bread that you prefer; I would just stick to one that's a bit more sturdy so that it soaks up all of the liquid and doesn't get too soggy.
- Eggs do like to stick, so it's important to use a non-stick muffin tin sprayed with non-stick spray. This is what I do, and I haven't had a problem with sticking.
- Don't use use paper liners in the muffins cups to prevent sticking; the paper sticks to the muffins.
- Estimated calories shown are for the muffins only and do not include any toppings, such as butter or maple syrup.
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