Description
Soft and custardy French toast transformed into muffin form, baked golden and coated in buttery cinnamon sugar for a sweet breakfast or brunch treat.
Ingredients
Units
Scale
- 6 slices thick bread (Brioche or Texas toast), cubed
- 4 eggs
- 1 cup milk
- 1/4 cup heavy cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
- For coating:
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt.
- Add cubed bread to the mixture and stir until well soaked. Let sit for 5 minutes.
- Evenly divide the soaked bread mixture into muffin cups, pressing gently to compact.
- Bake for 25–30 minutes or until the tops are golden and the centers are set.
- While still warm, brush each muffin with melted butter, then roll or sprinkle with cinnamon sugar mixture.
- Serve warm as-is or with a drizzle of maple syrup.
Notes
- Use day-old bread for best texture and absorption.
- Add chopped nuts or fruit to customize.
- Best served warm, but can be reheated for later enjoyment.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
