How To Make Easy Baked French Toast Muffins Recipe

I love this recipe because it magically transforms leftover bread into delicious, warm French toast muffins, perfect for cozy brunches or indulgent breakfasts. The blend of cinnamon, vanilla, and nutmeg fills the kitchen with comforting aromas that make me feel like I’m in my favorite nostalgic café.

I adore preparing these Simple French Toast Muffin Bakes because they’re an elegant and delicious way to start the day. Built on day-old brioche or challah, these muffins are rich and custardy (a combination of eggs, milk, and half-and-half does that for bread pudding, and it does that here).

A sprinkle in the batter of cinnamon or nutmeg, or both, makes them smell incredible as they bake. Muffins are perfect for serving a group, though I will say that between my partner and me, we’ve managed to eat the batch pictured here in just three days.

They keep well and reheat nicely, a drizzle of maple syrup making up for the lost muffins I’ve not served up to my partner for breakfast.

Ingredients

Brioche or Challah:
Packed with carbs; contributes a soft, fluffy texture to muffins.

Eggs:
Full of protein; assist in holding things together and adding wetness.

Milk:
Furnishes calcium; bestows creaminess; contributes moistness to the muffins.

Half-and-Half:
Provides depth and a smooth consistency to the custard.

Granulated Sugar:
Muffins are sweetened, and dessert flavors are enhanced.

Brown Sugar:
Contributes sweetness and a touch of the flavor of molasses.

Vanilla Extract:
Presents aromatic sweetness and amplifies overall flavor profile.

Cinnamon:
Imparts warmth and spiciness; completes the sweet components.

Nutmeg:
Provides a delicate richness and depth to the flavor profile.

Pecans or Walnuts:
Crunch and healthy fats are optional; they are for texture and flavor.

Ingredient Quantities

• 1 loaf of day-old bread (such as brioche or challah), cubed
• 6 large eggs
• 2 cups milk
• 1 cup half-and-half
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped pecans or walnuts (optional)
• Maple syrup, for serving
• Powdered sugar, for serving (optional)

Instructions

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and give your muffin tin a gentle but thorough greasing with either spray or butter.

2. In a big mixing bowl, combine the following for a mixture that is well blended and uniform in texture:

– 6 large eggs
– 1 cup milk
– 1 cup half-and-half
– 2/3 cup granulated sugar
– 2/3 cup packed light brown sugar
– 1 tablespoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon salt

3. In order to ensure even moisture distribution throughout the bread, it is essential to let the cubed bread soak in the egg mixture for a few moments. Therefore, take the cubed bread and add it to the egg mixture, ensuring that it is coated on all sides and in all corners with the mixture.

4. Allow the bread to sit in the mixture for about 10 minutes, occasionally stirring to make sure it soaks evenly.

5. Fold the chopped pecans or walnuts into the bread mixture now, if using nuts.

6. Spoon the mixture of soaked bread into the muffin tin you prepared, filling each cup generously but without overflowing.

7. Bake the preheated muffins in the oven for 25 to 30 minutes, or until they are golden brown on top and set in the middle.

8. Take the muffins from the oven and allow them to cool for a few minutes in the tin. After a few minutes, turn the muffins out onto a wire rack.

9. Serve the warm baked French toast muffins, drizzled with maple syrup.

10. If desired, add an extra touch by dusting with powdered sugar.

Equipment Needed

1. Oven
2. Muffin tin
3. Cooking spray or butter for greasing
4. Large mixing bowl
5. Measuring cups
6. Measuring spoons
7. Whisk or fork
8. Spatula or wooden spoon
9. Wire rack
10. Spoon for portioning
11. Knife for cubing bread and chopping nuts (if not already pre-chopped)

FAQ

• Can I use a different type of bread?
  Yes, you can use any sturdy, slightly stale bread like sourdough or French bread. Brioche and challah are preferred for their rich flavor, but other options work as well.
• Can I prepare the mixture the night before?You can mix the ingredients and let the dough soak overnight in the refrigerator. This can deepen the flavor of the bread.
• What can I substitute for half-and-half?If you want a lighter version, you can substitute half-and-half with equal parts of heavy cream and milk, or just use all milk.
• How can I make this recipe dairy-free?Substitute almond milk or another plant-based milk for it, and use coconut cream or cashew cream in place of half-and-half.
• What toppings go well with these muffins?Classic pairings include powdered sugar and maple syrup, but you can also enjoy the dish with fresh berries, a fruit compote, or whipped cream.
• Can I add fruit to the muffins?Certainly, berries or diced apples can be added for enhanced flavor. When using them, fold them into the mixture just before it goes into the oven.
• How long do the muffins last?An airtight container in the refrigerator keeps them fresh for about 3 to 4 days. Microwaving or reheating in an oven improves taste and texture before serving.

Substitutions and Variations

A loaf of sourdough or French bread can be used in place of a 1-day-old loaf of bread.
Almond milk or oat milk can be used in place of 2 cups of milk for a dairy-free option.
One cup of half-and-half can be replaced with one cup of heavy cream or a blend of 1/2 cup milk and 1/2 cup cream.
You can substitute coconut sugar or honey for the granulated sugar in the recipe, which will lend it a different flavor.
Chopped almonds or sunflower seeds can be used in place of chopped pecans or walnuts. These are suitable substitutes for pecans or walnuts that don’t contain nuts.

Pro Tips

1. Use Stale Bread for Better Texture Ensure the bread is truly day-old or slightly stale. Fresh bread tends to be too soft and can result in a mushy texture. If your bread is too fresh, you can cube it and leave it out on a baking sheet for a few hours to dry out.

2. Customize the Flavor Enhance the flavor by adding a pinch of ground cardamom or zest of an orange to the egg mixture. This will add a subtle but delightful twist to the overall taste.

3. Prevent Sticking If using a muffin tin, consider lining it with paper liners in addition to greasing. This can help with easier removal and reduce the risk of the muffins sticking to the pan.

4. Uniform Bread Soaking Gently press down on the bread cubes with a spatula during the soaking process to ensure they are fully submerged in the egg mixture, resulting in even absorption and a consistent texture throughout.

5. Add a Crunchy Topping For added texture and flavor, sprinkle a mixture of finely chopped nuts, a little brown sugar, and a pinch of cinnamon over the top of each muffin before baking. This will create a crunchy and delicious topping as the muffins bake.