I’m all about brunch foods – whether they’re served for breakfast for as a breakfast-for-dinner option, I can never get enough. When I was a kid my dad would sometimes make us French toast on the weekend or as a special dinner treat. It remains one of my favorite foods, and while I don’t eat it often, I think it’s the perfect comfort food for breakfast. I love the warm spices, soft, eggy bread, and all of the toppings that can be piled on top.

Making French toast for a crowd can be a pain, though, and it’s not an easy dish to scale down for just one or two people either. These French Toast Muffins are the perfect solution. You can make a huge batch and bake them all at once for a big group, or you can bake up a smaller batch and freeze the extras (they reheat well!). I always add some nutmeg to my French toast, just like my dad used to, along with a splash of vanilla and a generous amount of cinnamon.

French Toast Muffins
French Toast Muffins
Print Recipe
These French toast muffins are a delicious and easy brunch option for a crowd or even for two (the extras freeze and reheat nicely). The bread is soaked in a spiced egg mixture then baked resulting in perfectly crisp edges and a soft interior.
Servings
12 muffins
Servings
12 muffins
French Toast Muffins
French Toast Muffins
Print Recipe
These French toast muffins are a delicious and easy brunch option for a crowd or even for two (the extras freeze and reheat nicely). The bread is soaked in a spiced egg mixture then baked resulting in perfectly crisp edges and a soft interior.
Servings
12 muffins
Servings
12 muffins
Ingredients
Servings: muffins
Instructions
  1. Very generously butter 12 wells on a muffin pan. Place the bread cubes in a large bowl.
  2. In a medium bowl, whisk the milk, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until fully combined. Pour over the cubed bread and toss so the bread is fully coated in the egg mixture. Allow the bread to sit for about 20 minutes to soak up the moisture, tossing occasionally.
  3. Preheat the oven to 350 degrees. Divide the bread and egg mixture evenly between the buttered muffin cups. It's okay for the bread to stick up above the edge of the cup. Combine the sugar and cinnamon for the topping and sprinkle over the bread. Bake for about 25 minutes until the bread is lightly browned and springs back when pressed. Remove from the oven and allow to cool for a few minutes prior to removing from the pan and serving.
  4. Serve with butter, syrup, fresh fruit, whipped cream, or the other toppings of your choice.
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