Skip the forks in favor of your fingers with an easy recipe for Cinnamon French Toast Muffins topped with warm maple syrup or quick-fix vanilla glaze!
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!
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.
Craving more? Subscribe to Just a Taste to get new recipes and a weekly newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 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
- 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.
- Any type of bread will work, but slightly stale bread is best, as it'll easily absorb the liquid.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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.