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French Toast Muffin Recipe With Pro Baking Tips

Close-up of a perfectly baked French Toast Muffin with a dark, caramelized, sugary top.
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Bake individual portions of French toast using this recipe for fluffy, portable breakfast muffins, complete with expert techniques for perfect texture.

Ingredients

Scale
  • 1 cup brioche or challah bread, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons melted butter, plus extra for greasing
  • 1 tablespoon brown sugar (for topping)

Instructions

  1. Preheat your oven to 375 degrees F. Grease a standard 12-cup muffin tin well with butter.
  2. Place the bread cubes evenly into the prepared muffin cups, filling each about two-thirds full. This prevents a dense final product.
  3. In a medium bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined. This is your custard base.
  4. Pour the custard mixture slowly over the bread cubes in the muffin tin, allowing the bread to soak up the liquid. Do not overfill past the top edge of the bread cubes.
  5. Let the muffins rest for 10 minutes. This soaking time is crucial for moisture absorption and a soft interior.
  6. Drizzle a small amount of melted butter over the top of each muffin cup. Sprinkle lightly with brown sugar for a caramelized edge.
  7. Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted near the center comes out mostly clean.
  8. Let the muffins cool in the tin for 5 minutes before carefully removing them to a wire rack to cool slightly more.

Notes

  • For a high-rise muffin, mix your wet and dry ingredients just until combined; overmixing develops gluten, leading to tough muffins.
  • If using day-old bread, your muffins will absorb the custard better without becoming soggy.
  • To achieve a crispy top, ensure your oven temperature is accurate and the brown sugar topping is applied evenly.
  • Make ahead: Assemble the muffins (bread and custard) in the tin, cover, and refrigerate overnight. Add 3-5 minutes to the baking time if baking cold.

Nutrition

Find it online: https://savorandpin.com/french-toast-muffin-recipe-with-pro-baking-tips/