Description
These Quick and Delicious French Toast Muffins are the perfect breakfast or brunch treat! Made with day-old bread, warm cinnamon, maple syrup, and a buttery finish, they're soft on the inside and crisp on the outside. Whether you need a portable breakfast for busy mornings or a make-ahead treat for guests, these muffins are easy to customize and sure to please. Great for kids, freezer-friendly, and ready in under 40 minutes!
Ingredients
- Day-old bread, cubed (brioche, challah, or sourdough preferred)
- 4 large eggs
- 1 cup milk (dairy or plant-based)
- 1/4 cup maple syrup
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp butter, melted (plus more for drizzling)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- In a large bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, sugar, and salt.
- Fold in the cubed bread until fully coated.
- Spoon the mixture into muffin cups, pressing down gently.
- Bake for 25–30 minutes, or until golden and set.
- Let cool slightly. Drizzle with melted butter and a sprinkle of cinnamon sugar before serving
Notes
- For extra flavor, fold in berries, diced apples, or chocolate chips.
- Can be prepped the night before and baked fresh in the morning.
- Store in an airtight container for 2 days at room temperature or 5 days in the fridge.
- Reheat in the microwave (20 seconds) or oven (300°F for 5–10 minutes).
- Freeze individually wrapped muffins for longer storage.
