Cinnamon Sugar French Toast Muffins (Printable)
Soft brioche muffins soaked in custard, baked golden, and coated in cinnamon sugar.
# What You'll Need:
→ Muffin Base
01 - 6 cups day-old brioche or challah bread, cut into 1-inch cubes
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 1/3 cup granulated sugar
06 - 1 tsp pure vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp salt
→ Cinnamon Sugar Coating
09 - 1/2 cup unsalted butter, melted
10 - 1/2 cup granulated sugar
11 - 1 1/2 tsp ground cinnamon
# How To Make It:
01 - Preheat oven to 350°F. Grease a standard 12-cup muffin tin thoroughly or line with paper liners.
02 - In a large mixing bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until completely smooth and well combined.
03 - Add bread cubes to the custard mixture. Gently fold until every piece is evenly coated. Allow to soak for 5 minutes so the bread absorbs the liquid.
04 - Divide the soaked bread mixture evenly among the 12 muffin cups, pressing lightly to compact each portion.
05 - Bake for 22 to 25 minutes until tops are golden brown and muffins are set throughout.
06 - While muffins bake, combine granulated sugar and ground cinnamon in a small bowl for the coating mixture.
07 - Let muffins cool in the pan for 5 minutes, then carefully remove from the tin.
08 - Brush each warm muffin with melted butter and roll in the cinnamon sugar mixture until thoroughly coated.
09 - Serve warm, optionally accompanied by maple syrup or fresh berries.
# Tips from dashanddishes:
01 -
- They combine the nostalgia of cinnamon toast with the luxurious texture of bread pudding in handheld form
- The muffins come together in under 15 minutes of active prep but taste like something from a bakery
02 -
- Rushing the soaking time means dry centers—I learned this the hard way when I tried to shortcut a recipe for hungry guests
- Letting them cool for exactly 5 minutes makes all the difference between muffins that hold together and ones that crumble when you touch them
03 -
- Do not pack the muffin cups too tightly or the centers will not bake through properly
- Use a pastry brush for the melted butter—it covers every nook and cranny better than a spoon