Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners. Cut bread into 1-inch cubes (about 6 cups).
- Make the Custard: Whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until well combined.
- Soak the Bread: Pour custard over bread cubes; gently stir to coat. Let sit 10 minutes to absorb.
- Fill & Bake: Divide soaked bread evenly among muffin cups, pressing slightly. Bake for 20-25 minutes, or until golden brown and set.
- Cinnamon Sugar Coating: Cool muffins in tin for 10 minutes. Dip each top in melted butter, then roll in cinnamon sugar mixture.
- Serve & Enjoy! Serve warm and savor the deliciousness!
Cooking Notes
- Bread Choice: Brioche or challah are ideal for their richness and softness.
- Custard Soaking: Soaking ensures soft, fluffy muffins.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat for best results.
Variations
- Fruity Fun: Add blueberries, diced apples, or other favorite fruits.
- Chocolate Delight: Stir in 1/2 cup mini chocolate chips.
- Nutty Crunch: Sprinkle with chopped pecans or walnuts before baking.
Keto & Low-Carb Options
- Bread Swap: Use keto-friendly bread or make your own with almond flour and eggs.
- Sweetener Switch: Substitute sugar with erythritol or monk fruit.
- Creamy Goodness: Use full-fat heavy cream.
Frequently Asked Questions (FAQs)
Can I Make These Ahead?
Yes! Prepare muffins ahead and refrigerate overnight. Reheat before serving.
How to Store Leftovers?
Store in an airtight container at room temperature (up to 2 days) or in the refrigerator (up to 5 days). Reheat before serving.
Can I Freeze Them?
Yes! Freeze cooled muffins for up to 3 months. Reheat at 350°F (175°C) until warm.
What to Serve With?
Enjoy with fresh fruit, yogurt, maple syrup, coffee, or tea.
These Cinnamon Sugar French Toast Muffins are a simple yet delicious breakfast or brunch option that’s sure to be a hit! Enjoy!
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