Cinnamon French Toast Muffins are a freezer-friendly breakfast option that can be made with any type of bread (but especially the stale or about-to-be-stale type!). They’re everything you love about classic French toast in a convenient, grab-and-go form perfect for dipping, dunking or drizzling with warm maple syrup.
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French toast, meet muffins. Muffins, meet French toast. Now that everyone is acquainted, you can both join forces for what’s guaranteed to be a morning staple at hectic weekday breakfasts and lazy weekend brunches alike. Welcome to the fork-free party, Cinnamon French Toast Muffins!
What’s to Love
These perfectly portable muffins are a grab-and-go alternative to a breakfast classic, and an even faster option than their culinary cousin, Cinnamon French Toast Sticks.
Best of all, they’re the ultimate way to make the most of stale bread, as it quickly absorbs a tasty custard of eggs, milk, cinnamon and vanilla extract. Mound the mixture into muffin tin cups, pop ’em in the oven, then dip, dunk or drizzle with your choice of toppings.
They’re kid-friendly, adult-approved and a finger-friendly option for lunch boxes, car rides or cartoon-filled mornings on the couch.
The main ingredients for these French toast muffin cups are very similar to my recipe for baked French Toast sticks. Let’s take a close look at what you’ll need:
- Eggs: Just like with classic French toast, eggs play a crucial role in providing structure, moisture and richness in this recipe. They also act as a binding agent in the custard mixture, creating a velvety texture.
- Milk: I prefer to use whole milk as it adds creaminess and a velvety texture to the custard. Plus, the higher fat content enhances the overall richness of the muffins. You can use any milk you prefer, including non-dairy alternatives like almond or soy milk. Warming the milk slightly before incorporating it into the custard mixture helps it blend seamlessly with the other ingredients.
- Ground cinnamon: The star spice that defines the classic taste of French toast. It’s also the star spice in my favorite apple cinnamon pancakes.
- Sugar: Sweetens the custard mixture, creating a perfect balance with the warm spices—similar to my favorite citrusy overnight French toast bake.
- Vanilla extract: Enhances the overall flavor. Whenever I have homemade vanilla extract on hand, I use that!
- Bread: Any type of bread will work, but slightly stale bread is best, as it easily absorbs the custard mixture. Whenever I make this recipe, I use a brioche loaf.
See the recipe card for full information on ingredients and quantities.
Baking a batch of these handheld French toast cups is a total breeze!
- Preheat your oven to 350°F and generously grease a muffin tin with butter or cooking spray.
- Cut your bread into uniform 1/2-inch cubes. Keeping the cubes around the same size guarantees each muffin turns out perfectly moist and flavorful.
- Prepare the custard mixture. In a large bowl, whisk together the eggs, milk, cinnamon, sugar and vanilla extract.
- Add the cubed bread to the custard mixture. Gently fold until each piece is coated and the bread has absorbed all of the liquid.
- Fill the muffin cups. Divide the bread mixture among the muffin tin cups, pressing it lightly into each cup to compact it.
- Bake to golden brown. Bake the French toast cups for 25 to 30 minutes until they’re slightly crisped on top and cooked throughout.
- Cool and serve. Allow the cups to cool for 5 minutes in the muffin tin then scoop each one out and serve.
- Maple syrup – a classic choice! Drizzle on top or dunk to your heart’s desire.
- Vanilla glaze – whip up the simple vanilla glaze recipe that I use for my pizza cinnamon rolls
- Fresh berries – adds a burst of refreshing, fruity contrast
- Whipped cream – complements the rich flavors of the French toast
- Powdered sugar dusting – simple yet elegant
- Choose the Right Bread: Opt for sturdy bread like brioche, challah, or slightly stale white or whole wheat bread. The denser texture ensures the bread holds up well to the custard mixture. A French baguette works great, too!
- Dry Out Fresh Bread: If your bread is fresh, spread the cubes on a baking sheet and let them air-dry for about an hour. This will help the bread absorb the custard mixture better.
- Grease the Muffin Tin Well: Generously grease the muffin tin to prevent sticking. You can use butter, cooking spray, or muffin liners for easy removal.
- Make-Ahead: Prepare the custard-soaked bread cubes the night before, and in the morning, pop them in the oven for a stress-free and delicious start to your day.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
You can also freeze the baked French toast muffins. To freeze, place the cooled muffins in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. To reheat, simply warm them in the oven or microwave.
Frequently Asked Questions
Yes, these muffins are great for preparing in advance. You can assemble them, cover, and refrigerate overnight before baking in the morning.
Arrange them on a platter and set up a DIY topping station with various syrups, fruits, and other toppings. It’s a fun and interactive way for guests to customize their breakfast.
Traditional French toast is not meant to be crunchy; it is typically known for its soft and tender texture. The goal is to have a crisp, golden-brown exterior while maintaining a moist and slightly custardy interior.
Looking for more muffin pan recipes? Sign up via email for my mini email series featuring my most popular muffin pan recipes!
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Ingredients
- 6 large eggs
- 2 cups whole milk
- 2 teaspoons ground cinnamon
- 1 1/2 Tablespoons sugar
- 1 1/2 Tablespoons vanilla extract
- 14 cups cubed bread (1/2-inch cubes; See Kelly’s Note)
- Maple syrup or vanilla glaze, for serving
Instructions
- Preheat the oven to 350°F. Grease a muffin tin with butter or cooking spray.
- In a large bowl, whisk together the eggs, milk, cinnamon, sugar and vanilla extract. Add the cubed bread to the bowl and fold until combined and the bread has absorbed all of the liquid.
- Divide the bread mixture among the muffin tin cups, pressing it lightly into each cup to compact it.
- Bake the French toast cups for 25 to 30 minutes until they’re slightly crisped on top and cooked throughout. Allow the cups to cool for 5 minutes in the muffin tin then scoop each one out and serve topped with maple syrup or vanilla glaze.
Kelly’s Notes
- Any type of bread will work, but slightly stale bread is best, as it’ll easily absorb the liquid.
- You can prep these and leave the muffin tin in the fridge overnight. However, you may have to bake them slightly longer if they start at a cold state.
- To freeze, place the cooled muffins in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. To reheat, simply warm them in the oven or microwave.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I was looking for breakfast ideas for my Littles, Madeline 5, and Jesse 2, for after church. This is it! I can make them the day before and reheat them in my toaster oven! Thanks Grama Carol.
I’m so happy to hear that you and your grandchildren enjoy the recipe, Carol!
Recipe for the vanilla glaze?
Hi Tracy! Here’s a link to my quick-fix vanilla glaze recipe: https://www.justataste.com/pizza-dough-cinnamon-rolls-recipe/ :)
Hi Kelly! As an FYI to all. I had a 12 oz bag of stuffing mix (unseasoned) that measures your just over 14 cups of bread cubes. I thought I would try this recipe with those cubes. I let them soak well in the mix of eggs, milk, etc. and it came out delicious! Just a thought when you don’t have a lot of time to cut up bread.
Love your creativeness, Linda! I’m so glad you enjoyed the recipe :)
Can you reheat in oven if you make ahead the day before? If so, what temp and how long?
Hi Sue! I’d recommend 350°F, covered with foil, for about 8-10 minutes.
Wonderful way to use up stale bread and everybody loves it! I mixed wheat and white bread, it turned out great with stevia instead of sugar. I like the way it rises a lot!
So glad you enjoyed the recipe, Jojo!
They looks wonderful, what a great idea.
How long would they keep fresh, i.e.
could I make them several days before needing them.
Hi Stefanie! I’d recommend baking the muffins then allowing them to cool completely before placing in a single layer within a sealable plastic bag and freezing. To reheat, remove the frozen French toast muffins from the freezer and microwave for 30 to 60 seconds until warmed through.
This recipe looks like fun to make. When you say “any type of bread will work” could this mean gluten free bread as well? I am so looking forward to making this for my family. Gluten Free of course! Will let you know how it turns out. Thanks Kelly.
That should work! Looking forward to hearing your results, Felix!
These were amazing…I love that I now have breakfast ready for the week!
Woohoo! I’m so glad you enjoyed the recipe, Elisabeth!
If you can freeze them after baking them – how would you reheat them? In the microwave for ??? seconds?
Hi Karen! To reheat, microwave for 1 minute or until they’re warmed through.
How many slices of bread needed for 14 cups cubed?
Hi Eileen – A French baguette works great!
Can I make this recipe without eggs? I am vegan. Thank you!
Hi Michelle – I’ve never made this recipe without eggs so I can’t say for certain what the results would be. Let me know if you give it a shot!
Can this be made the night before?
Hi Taunya! Yes, you can prep these and leave the muffin tin in the fridge overnight. However, you may have to bake them slightly longer if they start at a cold state.
Can you make these french toast muffin recipe in one big baking dish?.
That should work, Rita! You’ll just likely need to adjust the baking time :)
Can these be frozen once cooked?
That should work, Carolyn! :)
Do you know where I can find a recipe for vanilla glaze? Would love to try it!
Here’s a great one! https://www.justataste.com/easy-homemade-glazed-doughnut-holes-recipe/