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Gluten-Free Cinnamon Sugar French Toast Muffins

Three golden gluten free cinnamon sugar french toast muffins dusted heavily with cinnamon sugar on a white plate.
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Bake your favorite French toast flavors in individual, easy-to-serve muffin cups using gluten-free bread. These sweet breakfast muffins are perfect for portion control and weekend brunch.

Ingredients

Scale
  • 1 loaf (about 10–12 slices) sturdy gluten-free bread, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup milk (dairy or non-dairy for a dairy free option)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup melted butter, plus extra for greasing
  • For the Topping: 1/4 cup granulated sugar mixed with 1 tablespoon cinnamon

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a standard 12-cup muffin tin well with butter or use liners.
  2. In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and nutmeg until fully combined.
  3. In a separate small bowl, mix the 1/4 cup granulated sugar and the brown sugar. Stir half of this mixture into the egg custard.
  4. Place the cubed gluten-free bread into the greased muffin cups, filling each cup about two-thirds full.
  5. Pour the egg custard mixture evenly over the bread cubes in the muffin cups. Gently press the bread down so it soaks up the liquid. Let the cups sit for 10 minutes to absorb the batter.
  6. In a small bowl, combine the topping ingredients: 1/4 cup granulated sugar and 1 tablespoon cinnamon.
  7. Sprinkle the cinnamon sugar topping generously over the top of each muffin cup.
  8. Bake for 18 to 22 minutes, or until the tops are golden brown and the center is set.
  9. Let the French toast cups cool in the pan for 5 minutes before carefully removing them to a wire rack. Serve warm.

Notes

  • Use a sturdy gluten-free bread, like a thick-cut sandwich loaf, as soft breads may fall apart when soaked.
  • For a cream cheese drizzle, mix 2 ounces softened cream cheese with 2 tablespoons powdered sugar and 1 teaspoon milk until smooth.
  • These make-ahead gluten free breakfast items store well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookingbycarla.com/gluten-free-cinnamon-sugar-french-toast-muffins/