Baked French Toast Muffins — 🍞🧡😋 A quick, EASY recipe for French toast made in muffin cups! The French toast bites are slightly chewy and lightly crisped on the outside, but soft on the inside! Great for weekday breakfasts and holiday brunches alike!
Table of Contents
One of my least favorite things to do is stand over a griddle and flip pancakes or French toast. Thankfully I avoided it with French toast that’s baked in a muffin pan.
This recipe is fast, easy, and perfect for brunch or a holiday breakfast, but it’s do-able even on busy weekday mornings.
The French toast muffin cups are slightly chewy and barely crisped on the outside, and remains soft on the inside. The pieces of bread hold together remarkably well, although we had no problem devouring them, pull-apart style.
And they’re portable so when you’re late leaving the house for work or school, it’s an easy grab-and-go breakfast. Not that I’m ever late trying to get out of the house…
Ingredients You’ll Need
This recipe is on the lighter side. I used unsweetened vanilla almond milk which keeps the recipe dairy-free, there’s only 2 tablespoons of sugar in the batter, and I used sugar-free syrup sweetened with aspartame.
For people like me who like a little French toast with our bottle of syrup, low calorie sweeteners are the way to go and can be a handy tool for people trying to reduce sugar.
- Eggs
- Milk – I used unsweetened vanilla almond milk
- Light brown sugar
- Granulated sugar
- Ground cinnamon
- Vanilla extract
- Bread – I used regular whole wheat bread
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make French Toast in Muffin Cups
- In a large mixing bowl, whisk together the eggs, milk, sugars, ground cinnamon, and vanilla.
- Add the bread cubes and toss to coat, then let rest for 5 minutes so the bread has time to soak up the custard mixture.
- Divide the soaked bread cubes between eight muffin cups.
- Bake the French toast muffins until the tops are lightly golden brown, the coating mixture is set, and bread looks fairly dry.
- Let cool for 10 minutes in the muffin cups before serving.
Tip to Prevent Anything From Sticking
Before starting the recipe, make sure to spray the heck out of your muffin pan with cooking spray so the egg-based batter doesn’t cause the French toast to stick.
Recipe FAQs
Since the French toast mixture is baked instead of cooked in a skillet and flipped multiple times, you can truly use any bread you like. I used store-bought whole wheat bread, but white bread, gluten-free bread, brioche, French bread, etc. all work.
Yes! We love the simplicity of using just ground cinnamon, but you can add other warming spices like nutmeg or allspice, or use a spice blend like pumpkin spice.
You have to let the bread cubes rest in the egg mixture for 5 minutes before dividing between the muffin cups! If you skip this step, the bread won’t have time to soak up the egg mixture and the muffin cups will be dry.
Yes! Just double the ingredients list and use two muffin pans instead of one.
Definitely! They keep well in the fridge or freezer and can be reheated in about 30 seconds in the microwave.
What to Serve with French Toast Muffins
Storage, Freezing, and Reheating
In the fridge: Let cool completely, then store in an airtight container and chill up to 5 days.
In the freezer: Let cool completely, then store in an airtight freezer container or freezer bag and freeze for up to 3 months.
To reheat: Pop the muffins in the microwave for 20 to 30 seconds.
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Baked French Toast Muffins
Ingredients
- 3 large eggs
- scant 1/2 cup milk (I used unsweetened vanilla almond milk
- 1 tablespoon light brown sugar, packed
- 1 tablespoon granulated sugar
- 2 teaspoons cinnamon
- 1 to 2 teaspoons vanilla extract
- 6 slices whole-grain or whole-wheat bread, diced into 1-inch cubes
- sugar-free syrup, for serving
Instructions
- Preheat oven to 350F. Spray 8 of the 12 cavities of a Non-Stick 12-Cup Regular Muffin Pan (note you will not use all 12) very, very well with cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners and in this recipe, I think the bread would stick.)
- To a large bowl, add the first 6 ingredients, through vanilla, and whisk to combine.
- Add the bread and gently toss with a spoon to coat evenly. Allow bread to rest in bowl for 3 to 5 minutes, or until most/all of the batter has soaked into the bread.
- Evenly distribute bread (and any un-absorbed batter can be drizzled evenly) among 8 cavities in prepared pan by loosely laying it in, without packing down. Each cavity should be about 3/4-full. The bread puffs quite a bit while baking, but deflates upon cooling. Pieces should all lay fairly flat in each cavity because any pieces that are jutting up will be prone to burning.
- Bake for about 25 minutes or until tops are lightly golden brown, the coating mixture is set, and bread looks fairly dry (no wet batter); use your judgment when evaluating doneness because type of bread used, muffin pans, ovens, and climates vary. Start watching closely at 20 minutes.
- Allow French toast to cool for about 10-15 minutes in muffin pan on top of a wire rack before gently rimming each cavity with a knife if necessary, dislodging, and serving with syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Post is brought to you by the Calorie Control Council and aspartame.org. The opinions, recipe, text, and photography are my own.
My kids loved these! I made one batch egg free using justegg…..equally delicious! I substituted 4-5 cups bread crusts for the sliced bread.
Thanks for the 5 star review and I am to hear your kids loved these and that you were able to make an egg-free batch, too, without any issues!
Made this with a combination of bread crusts from sandwiches and the end pieces of bread. All from oatnut bread. Turned out really good once I added a bit more milk. My ratios were probably off because of how much I used, but generally more milk added a richness to the second batch. I also added more cinnamon in that batch as well.
Thanks for the 5 star review, Sara, and I am glad this was really good! Oat nut bread likely absorbed more milk than just a basic wheat bread that I used so good to add more milk and I am a big cinnamon lover, too!
Awesome to see that this is dairy free. My daughter is allergic to dairy and we’re always looking for healthy treats for her that she’ll enjoy and we already use almond milk a lot. Looking forward to giving these a try.