I can’t wait to share this Easy French Toast Muffins Recipe with you because it’s one of those breakfast gems that feels fancy but is actually incredibly simple. These muffins are like bite-sized French toast pockets—soft on the inside with a slightly crisp edge, perfect for busy mornings or brunch gatherings. What I love most is how versatile they are; they’re super easy to make ahead and keep well, so you can enjoy a delicious start to your day without fuss.

This recipe truly shines when you want to impress without hours in the kitchen. The combination of tender brioche or challah cubes soaked in a sweet, cinnamon-spiced egg mixture, then baked until golden, makes the kitchen smell amazing. Plus, with just a few wholesome ingredients, you’ll have a crowd-pleaser at the table that’s both comforting and elegant. Trust me, once you try this Easy French Toast Muffins Recipe, it’ll become your favorite go-to breakfast treat.

Ingredients You’ll Need

Choosing the right ingredients is key here because they build the flavor and texture that make these muffins so special. I always aim for quality bread and spices since those are the stars of the show, and you don’t need anything too fancy to get great results.

Brioche, challah, or fresh sourdough: These breads soak up the custard beautifully without turning mushy. Brioche or challah adds a lovely buttery richness, but sourdough gives a nice tangy contrast.
Eggs: Large eggs bind everything together and provide that custardy texture we love in French toast.
Whole or 2% milk: Adds creaminess and helps create that smooth, soft batter. I find whole milk gives a richer taste, but 2% works just fine, too.
Brown sugar: This brings a subtle caramel sweetness that pairs perfectly with cinnamon.
Ground cinnamon: Cinnamon is classic French toast spice. It adds warmth and a little bit of spice that wakes up the flavor.
Kosher salt: Just a pinch to balance the sweetness and enhance the other ingredients.
Walnut pieces (optional): I love throwing in chopped walnuts for a bit of crunch and earthiness, but you can leave them out or swap them for pecans or almonds.

Variations

This Easy French Toast Muffins Recipe is a great canvas for your creativity, so don’t be shy about mixing things up based on what you love or have on hand. I’ve tried a few different versions, and each one brings something special to the table.

Berry Blend: Toss in fresh or frozen blueberries or raspberries before baking for bursts of fruity sweetness—my kids adore this twist!
Chocolate Chip: Adding mini chocolate chips turns these into little decadent treats perfect for brunch or dessert.
Dairy-Free: Swap the milk for almond or oat milk, and use a dairy-free bread option. I’ve done this and it still comes out delicious and moist.
Spiced Up: Add a splash of vanilla extract or a pinch of nutmeg to deepen the flavor if you’re feeling fancy.
Nut-Free: Simply skip the walnuts if you’re entertaining someone with allergies or prefer a softer texture.

How to Make Easy French Toast Muffins Recipe

Step 1: Cube Your Bread and Prep Muffin Tin

First thing’s first, slice your loaf of brioche, challah, or sourdough into about 1-inch cubes. You want uniform pieces so they cook evenly. Lightly grease or spray your muffin tin to keep the muffins from sticking—trust me, this little step saves so much frustration later. I usually have the bread cubed and set aside while I make the custard mixture.

Step 2: Whisk the Custard Mixture

In a large bowl, crack in your eggs and whisk well until combined. Pour in the milk, then add the brown sugar, cinnamon, and kosher salt. Whisk everything together until smooth and the sugar starts to dissolve. This mixture is what will soak into the bread and give you those rich, flavorful French toast bites.

Step 3: Combine Bread and Custard, Add Nuts

Gently fold the bread cubes into the custard mixture, making sure every piece is coated evenly. If you’re using walnuts, sprinkle those in and stir gently to distribute. I like to give this mixture about 5 minutes to let the bread soak up the custard, but don’t wait too long or the bread will turn too soggy and fall apart.

Step 4: Spoon Batter into Muffin Tin

Fill each muffin cup about two-thirds full with the bread and custard mixture. Press lightly with a spoon to compact the cubes a bit, but don’t pack too hard—you want air pockets to help keep the texture fluffy. This step is crucial for even baking, so take your time.

Step 5: Bake Until Golden and Set

Bake the muffins in a preheated 350°F (175°C) oven for about 25-30 minutes or until the tops are golden and a toothpick inserted in the center comes out clean. Keep an eye towards the end so they don’t dry out. I like to let them cool just a little in the pan before carefully removing them, as they can be delicate right out of the oven.

How to Serve Easy French Toast Muffins Recipe

The image shows six golden brown bread pudding pieces inside a shiny silver muffin pan. Each piece has a rough, uneven texture with visible chunks of soft bread and small bits of crunchy nuts scattered on top. A light dusting of white powdered sugar covers the surface of the bread pudding pieces. A sticky, amber syrup drizzled over the bread gives parts of it a shiny, moist look. In the background, out of focus, there is a white bowl filled with bright red raspberries. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a huge fan of fresh fruit, so I usually top these muffins with sliced strawberries, a dusting of powdered sugar, and a drizzle of maple syrup. Sometimes a dollop of whipped cream or a spoonful of Greek yogurt adds a lovely creaminess that balances the sweet and spiced flavors. It’s all about what you’re in the mood for!

Side Dishes

These Easy French Toast Muffins pair beautifully with crispy bacon or sausage if you like savory alongside your sweet. For a lighter option, a fresh green salad or even a smoothie complements the meal nicely. On busy mornings, I love to serve them with just a hot cup of coffee – simple and satisfying.

Creative Ways to Present

For special occasions, I’ve arranged these muffins in a pretty tiered stand, almost like a mini dessert buffet. You can sprinkle edible flowers or mini chocolate chips on top for an extra festive look. Another fun idea is to create mini “French toast muffin towers” by stacking two muffins with layers of cream and berries in between—these always wow my guests!

Make Ahead and Storage

Storing Leftovers

If you have any leftover Easy French Toast Muffins (which is rare in my house), I store them in an airtight container in the fridge. They keep well for about 3-4 days without losing their texture or flavor. Just make sure they’re completely cooled before storing to avoid sogginess.

Freezing

I’ve frozen these muffins several times with great success. After baking, let them cool completely, then place them in a single layer on a baking sheet to freeze individually. Once solid, transfer them to a freezer-safe bag. They’ll keep well for up to 2 months, making this recipe a fantastic make-ahead breakfast.

Reheating

To reheat, pop a frozen or refrigerated muffin in the toaster oven or regular oven at 350°F for about 8-10 minutes. This method keeps the outside crisp and the inside soft, just like fresh. Avoid microwaving if you can, as it tends to make the texture a bit rubbery.

FAQs

Can I use day-old bread to make Easy French Toast Muffins?

Absolutely! In fact, day-old bread works really well because it soaks up the custard mixture without falling apart. Just be sure the bread isn’t stale or moldy. If your bread is fresh, letting it dry out a bit on the counter or lightly toasting the cubes can help achieve the best texture.
Can I make these muffins gluten-free?

Yes, you can! Simply swap your bread for a gluten-free variety that holds together well, like a sturdy gluten-free challah or brioche style bread. Keep in mind that gluten-free breads may soak up custard differently, so watch the soaking time closely to avoid mushiness.
Do I need to soak the bread for a long time?

It’s best to soak the bread cubes for about 5 minutes, just enough for them to absorb the custard without becoming oversaturated and falling apart. Gently fold the bread into the mixture and let it sit briefly before baking.
Can I add other nuts or skip nuts altogether?

Definitely! Walnuts add a nice crunch and flavor, but pecans, almonds, or even hazelnuts work well. If you prefer nut-free, just leave them out—your muffins will still be delicious and soft.
What’s the best way to reheat leftover French toast muffins?

Reheating in a toaster oven or conventional oven at 350°F helps maintain a crisp exterior and a soft interior, making them taste nearly fresh. Avoid the microwave if possible, as it can make them chewy or rubbery.

Final Thoughts

This Easy French Toast Muffins Recipe holds a special place in my kitchen because it’s such a reliable and comforting way to start the day. Whether you’re feeding a crowd or treating yourself, it’s straightforward and flexible enough to fit many tastes and occasions. I hope you give it a try and find as much joy in baking and eating these delightful little bites as I do. They’re proof that simple ingredients can come together to make something truly satisfying and a bit memorable—just what a good breakfast should be!

Easy French Toast Muffins Recipe

Print Recipe

★★★★★

4.5 from 131 reviews

Easy French Toast Muffins are a delightful twist on classic French toast, featuring cubes of brioche, challah, or sourdough bread baked into bite-sized muffins. These muffins combine the rich flavors of eggs, milk, cinnamon, and brown sugar, with optional crunchy walnut pieces for texture. Perfect for breakfast or brunch, they offer a convenient and delicious way to enjoy French toast with less mess and easy portion control.

Author: Mary
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

French Toast Muffins

16–18 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)

Instructions

Prepare the Bread Cubes: Cut the loaf of brioche, challah, or sourdough into 1-inch cubes and set aside.
Mix the Custard: In a large mixing bowl, whisk together the eggs, milk, brown sugar, ground cinnamon, and kosher salt until the mixture is smooth and well combined.
Combine Bread with Custard: Add the bread cubes into the custard mixture and gently fold to coat all pieces evenly. Let the bread soak briefly to absorb the custard flavors.
Prepare Muffin Tin: Preheat the oven to 350°F (175°C). Lightly grease a muffin tin to prevent sticking.
Add Walnut Pieces: If using, sprinkle walnut pieces into the bottom of each muffin cup to add crunch and flavor.
Fill Muffin Cups: Spoon the soaked bread cubes into each muffin cup, distributing the mixture evenly.
Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set, golden brown on top, and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the muffins to cool slightly before removing them from the tin. Serve warm with maple syrup, powdered sugar, or your favorite toppings.

Notes

You can use stale bread for better texture as it absorbs the custard more effectively.
Adjust the cinnamon and sugar to taste, adding more for a sweeter muffin.
These muffins can be made ahead and reheated in the oven or microwave.
Walnuts add a nice crunch but can be omitted for nut-free options.
Use whole or 2% milk for creaminess; alternative milk can be used but may alter flavor and texture.

Keywords: French Toast Muffins, Breakfast Muffins, Baked French Toast, Brioche Muffins, Cinnamon French Toast, Easy Breakfast