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Cinnamon Sugar French Toast Muffins

Close-up of a pioneer woman cinnamon sugar french toast muffin cut in half showing the fluffy interior and cinnamon sugar topping.
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Make comforting, individual French toast muffins topped with a sweet cinnamon sugar crust. These are perfect for easy grab and go brunch or a family breakfast.

Ingredients

Scale
  • 1 loaf (16 ounces) thick-cut brioche or challah bread, cut into 1-inch cubes
  • 6 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar (for topping)
  • 2 tablespoons brown sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)
  • 4 tablespoons unsalted butter, melted (for topping)

Instructions

  1. Grease a 12-cup standard muffin tin well.
  2. In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, nutmeg, and salt until fully combined. This creates your custard base.
  3. Place the bread cubes into a large bowl. Pour the egg mixture over the bread cubes. Gently toss to coat all the bread evenly. Let the bread soak for 15 minutes, turning once halfway through, so the custard fully absorbs.
  4. While the bread soaks, prepare the topping. In a small bowl, mix the granulated sugar, brown sugar, and 1 tablespoon of cinnamon.
  5. Preheat your oven to 375 degrees Fahrenheit.
  6. Using tongs or a slotted spoon, transfer the soaked bread cubes into the prepared muffin cups, packing them lightly to fill each cup about three-quarters full. Drizzle any remaining custard evenly over the tops of the muffins.
  7. In a small bowl, mix the melted butter with the cinnamon sugar topping mixture until it forms a coarse, wet sand texture.
  8. Sprinkle a generous amount of the cinnamon sugar topping over the top of each muffin cup.
  9. Bake for 18 to 22 minutes, or until the muffins are set in the center and the tops are golden brown and slightly crisp.
  10. Let the muffins cool in the tin for 5 minutes before carefully removing them to a wire rack to cool slightly. Serve warm.

Notes

  • For a richer flavor, use half-and-half instead of whole milk in the custard.
  • These muffins freeze well; cool completely, then store in an airtight container for up to one month. Reheat in the microwave or oven.
  • Serve with maple syrup or a dusting of powdered sugar for extra sweetness.

Nutrition

Find it online: https://cookingbycarla.com/pioneer-woman-cinnamon-sugar-french-toast-muffins/