Easy French Toast Muffins

Golden brown on the edges, soft and spongy in the center, these easy baked French toast muffins are all the things you love about classic French toast, in a fun-to-eat form!

  • Prep Time:
    10 minutes
  • Total Time:
    30 minutes
  • Makes:
    12 muffins 1x
  • Prep Time:
    10 minutes
  • Total Time:
    30 minutes
  • Makes:
    12 muffins 1x
  • Ingredients

    • 1618 ounce loaf of brioche, challah, or fresh sourdough, sliced into 1” cubes
    • 6 large eggs
    • 1 ½ cups whole or 2% milk 
    • 2 tablespoons brown sugar
    • 1 teaspoon ground cinnamon
    • ½ teaspoon kosher salt
    • ⅓ cup walnut pieces (optional)


    • Prepare oven and muffin pan. Preheat oven to 350°F and lightly grease a 12-cup muffin tin with melted butter or cooking spray. 
    • Make the custard and mix in the bread. In a large mixing bowl, combine whisk eggs, milk, brown sugar, cinnamon, and salt and whisk until fully incorporated. Add cubed bread to the bowl and gently mix with your hands until all of the bread is saturated.
    • Bake and serve. Divide bread mixture and any remaining custard among 12 muffin cups (about ½ cup each). Bake for 20 minutes or until custard is set and muffin tops lightly browned (slightly longer if  refrigerated overnight). Top with walnuts and powdered sugar if desired, and serve immediately with warm maple syrup. 
    • To prepare the night before: I recommend chewy, fresh sourdough works best for overnight French toast muffins. Make the custard, soak the bread, divide into muffin cups. Cover and refrigerate overnight.  In the morning, remove the pan from the fridge 30 minutes before baking and add a few extra minutes onto the bake time. For brioche or challah: Make the custard and cube the bread the night before. Cover and refrigerate the custard overnight; combine the custard and the bread just before baking in the morning.


    Favorite Equipment

    Ingredient Prep

    • Cut/tear the bread the night before
    • Mix the custard the night before and refrigerate overnight
    • Assemble the muffins and refrigerate overnight (works best with fresh sourdough)

    Little Helpers

    Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help: 

    • Toddlers: Help measure ingredients, beat the eggs/make the custard, help tear the bread (vs. cutting it)
    • Little Kids: All of the above plus portion into muffin cups and practice cutting the bread
    • Big Kids: Give them the recipe and see how they do! 

    Nutrition Notes

    Nutrition information calculated using 16-ounces of brioche bread and whole milk; toppings/syrup not included.


    • Serving Size: 2 muffins
    • Calories: 367
    • Sugar: 18 g
    • Sodium: 592 mg
    • Fat: 20 g
    • Saturated Fat: 9 g
    • Unsaturated Fat: 11 g
    • Trans Fat: 0 g
    • Carbohydrates: 51 g
    • Fiber: 2 g
    • Protein: 16 g
    • Cholesterol: 280 mg

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