Cinnamon Sugar French Toast Muffins Recipe

Introduction

Cinnamon Sugar French Toast Muffins are a delightful twist on classic French toast, combining the best of a donut, muffin, and French toast into one portable bite. Crispy and sugary on the outside, soft and custardy on the inside, these muffins are perfect for busy mornings or brunch gatherings.

Ingredients

• 1 loaf French bread or Brioche, cubed (approx. 10 cups)
• 4 large eggs
• 1.5 cups milk (whole milk preferred)
• 0.25 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 0.5 cup unsalted butter, melted
• 0.5 cup granulated sugar
• 1 tbsp cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and thoroughly grease a 12-cup muffin tin.
2. Step 2: Cut the bread into small 1-inch cubes and place them in a large bowl.
3. Step 3: In a separate bowl, whisk together the eggs, milk, 1/4 cup of sugar, vanilla extract, and 1 teaspoon cinnamon.
4. Step 4: Pour the egg mixture over the bread cubes. Toss gently to coat evenly and let the mixture sit for 10 minutes so the bread absorbs the custard.
5. Step 5: Divide the soaked bread cubes evenly into the muffin cups, pressing down slightly to compact the mixture.
6. Step 6: Bake for 20 to 25 minutes, until the muffins are golden brown and set.
7. Step 7: While the muffins bake, melt the butter in one bowl and mix the remaining 1/4 cup sugar with 1 tablespoon cinnamon in another bowl.
8. Step 8: Once the muffins have cooled for about 5 minutes, dip the tops in melted butter and then roll them in the cinnamon sugar mixture to coat thoroughly.
9. Step 9: Serve the muffins warm with maple syrup if desired for extra sweetness.

Tips & Variations

• Use day-old or slightly stale bread for better absorption without becoming too soggy.
• Swap the granulated sugar for brown sugar in the cinnamon sugar topping for a richer flavor.
• Add a handful of chocolate chips or chopped nuts to the bread mixture before baking for extra texture.
• For a dairy-free option, substitute the milk with almond or oat milk and use a plant-based butter alternative.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm them in a toaster oven or conventional oven at 325°F (160°C) for about 5-7 minutes to restore crispness. Avoid microwaving to keep the coating from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread besides French bread or Brioche?

Yes, you can use challah, sandwich bread, or even sourdough. Just make sure the bread is slightly stale for the best texture and absorption.

Can I prepare these muffins ahead of time?

Absolutely! You can assemble the bread and custard mixture the night before and refrigerate it. Bake the muffins fresh in the morning for the best results.