I created cinnamon sugar French toast muffins called Delicious Breakfast Muffins, and in the post I reveal a simple ingredient swap that makes day-old bread into tidy, single-serve morning muffins.

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I figured out a lazy way to make brunch feel special with ridiculously little fuss. These Easy Cinnamon Sugar French Toast Muffins started from leftover day old bread and a pinch of ground cinnamon, and somehow turned into tiny, irresistible bites that everyone kept reaching for.

I messed up the first batch, but the second one was magic, the kind that makes you want to hide the pan. They’re perfect for mornings when you want something sweet but not complicated, and I swear they travel well to potlucks.

If you like handy brunch wins, try them for Muffin Tin Breakfast Ideas.

Ingredients

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Bread: provides carbs, some fiber if whole grain, makes muffins soft yet sturdy
Eggs: high quality protein, keeps them fluffy, adds vitamins and structure
Milk and cream: add calcium, fat for richness, makes custardy interior
Cinnamon: warm spice, low calories, adds aroma and subtle sweetness without sugar
Sugar: creates sweet crust and caramel notes, provides quick energy so eat sparingly
Butter: adds richness and browning, mainly saturated fat so not great in excess
Vanilla: small amount boosts sweetness perception, makes flavor more rounded and bakery like

Ingredient Quantities

8 slices day old bread about 4 cups

4 large eggs

1 cup whole milk

1/2 cup heavy cream

1/4 cup granulated sugar

2 tablespoons packed brown sugar

1 teaspoon vanilla extract

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

2 tablespoons unsalted butter melted

1/4 cup granulated sugar for coating

1 teaspoon ground cinnamon for coating

powdered sugar for dusting optional

maple syrup for serving optional

How to Make this

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1. Preheat oven to 350 F and lightly grease a 12 cup muffin tin with nonstick spray or a little bit of the melted butter. Tear 8 slices day old bread into roughly 1 inch pieces and put them in a large bowl.

2. Melt 2 tablespoons unsalted butter, set about 1 tablespoon aside for coating later, then whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 2 tablespoons packed brown sugar, 1 teaspoon vanilla extract, 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon salt until smooth.

3. Pour the custard over the bread, press the bread down so it soaks up the liquid, stir gently to make sure most pieces are coated. Let it sit 10 minutes, pressing again once or twice; for extra custardy muffins let it soak 20 to 30 minutes.

4. Divide the soaked bread evenly among the muffin cups, packing each cup so it’s about 3/4 full to slightly mounded but not overflowing.

5. Bake 18 to 22 minutes until muffins are puffed and golden and a toothpick inserted comes out mostly clean but still a bit moist in the center. Don’t overbake or they get dry.

6. While the muffins bake mix 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl for the coating.

7. When muffins are out of the oven let them cool in the tin 3 to 5 minutes, then remove to a wire rack. Brush each warm muffin with the reserved melted butter so the coating will stick.

8. Roll or sprinkle each muffin in the cinnamon sugar mixture until well coated. If you want a crisp exterior give them another minute under the broiler watching closely but this is optional.

9. Dust with powdered sugar if desired and serve warm with maple syrup on the side. They reheat great in a toaster oven for a minute or two.

Equipment Needed

1. Oven (preheat to 350 F)
2. 12-cup muffin tin, lightly greased
3. Large mixing bowl for the torn bread and custard soak
4. Whisk for the custard (or a fork if youre lazy)
5. Measuring cups and spoons
6. Small saucepan or microwave-safe bowl to melt the butter
7. Spatula or wooden spoon to press and stir the bread pieces
8. Pastry brush to coat warm muffins with butter
9. Shallow bowl for the cinnamon sugar coating
10. Wire rack and a toothpick for cooling and doneness testing

FAQ

Q: Can I use fresh bread instead of day old? A: Yes, but fresh bread can go soggy, so toast it lightly or leave cubes out for a few hours to dry a bit first. Thicker slices work best, about 1 inch, so they hold up when soaked.

Q: How long should I soak the bread in the custard and can I over soak it? A: Soak each cube about 1 to 2 minutes, pressing gently so it soaks through. If you soak much longer it turns mushy, though very stale bread may need up to 4 or 5 minutes.

Q: Can I make these ahead and reheat later? A: Yes, bake then cool, store in an airtight container in the fridge up to 3 days or freeze up to 2 months. Reheat in a 350 F oven for 10 to 12 minutes from fridge or 18 to 22 minutes from frozen for best crispness, microwave will work quicker but they get soft.

Q: Any good substitutions for milk, cream or eggs? A: Whole milk plus heavy cream gives the richest custard, but you can use 1 1/4 cups of any plant milk if needed. For egg free try 1 cup silken tofu blended until smooth or a commercial egg replacer used per package directions. Texture will be a bit different but still tasty.

Q: How do I make the outside extra cinnamon sugar crisp without burning it? A: Toss the warm muffins in the cinnamon sugar right out of the oven so the sugar sticks, or brush with a little melted butter then press the mixture on. Bake until golden but not dark, and let cool a few minutes to set the coating.

Q: Can I add mix ins like fruit or chocolate chips? A: Yep, fold in about 1/2 cup of raisins, chopped apples, or chocolate chips into the custard so they get distributed, but dont overfill the muffin cups or they wont set properly.

Easy Cinnamon Sugar French Toast Muffins For Breakfast Recipe Substitutions and Variations

Bread (8 slices day-old): use brioche or challah for extra richness, croissants if you want super buttery muffins, or thick-sliced gluten-free sandwich bread for GF folks.
4 large eggs: for a vegan swap use 1 cup silken tofu, blended (about 1/4 cup per egg), or make flax eggs (1 tbsp ground flax + 3 tbsp water per egg) — gives a slightly denser texture.
1 cup whole milk + 1/2 cup heavy cream: replace with 1 1/2 cups half-and-half, or 1 1/2 cups milk plus 2 tbsp melted butter to mimic the creaminess; for non-dairy try full-fat canned coconut milk or oat milk plus 1 tbsp coconut oil.
1/4 cup granulated sugar + 2 tbsp brown sugar: swap with equal parts coconut sugar or light brown sugar; if using maple syrup or honey, cut liquid elsewhere by about 1-2 tbsp so the custard doesn’t get too thin.

Pro Tips

– Pick the bread wisely, its the biggest flavor and texture switch. Brioche or challah will make them rich and tender, plain sandwich bread works fine but toast it a bit if it feels too fresh. Tear pieces unevenly so you get some gooey bits and some chewy bits.

– Reserve a little of the custard before you pour it over the bread so you can add more later if the mix looks dry. Press the bread down a few times while it soaks, but dont stir too much or it will turn to mush.

– Use an ice cream scoop or a 1/4 cup measure to portion into the tin so all muffins bake evenly. If your oven runs hot rotate the pan once midway and pull them when a toothpick comes out mostly clean but still a touch moist in the center, otherwise they’ll dry out.

– For the best crust brush them with melted butter while warm then roll in the cinnamon sugar, and if you want super crisp give them a VERY short broil while watching like a hawk. They freeze and reheat great in a toaster oven, re-crisps the outside without drying the inside.

Easy Cinnamon Sugar French Toast Muffins For Breakfast Recipe

Recipe by Francis Mead

0.0 from 0 votes

I created cinnamon sugar French toast muffins called Delicious Breakfast Muffins, and in the post I reveal a simple ingredient swap that makes day-old bread into tidy, single-serve morning muffins.

Servings

servings

Calories

711

kcal

Equipment: 1. Oven (preheat to 350 F)
2. 12-cup muffin tin, lightly greased
3. Large mixing bowl for the torn bread and custard soak
4. Whisk for the custard (or a fork if youre lazy)
5. Measuring cups and spoons
6. Small saucepan or microwave-safe bowl to melt the butter
7. Spatula or wooden spoon to press and stir the bread pieces
8. Pastry brush to coat warm muffins with butter
9. Shallow bowl for the cinnamon sugar coating
10. Wire rack and a toothpick for cooling and doneness testing

Ingredients

8 slices day old bread about 4 cups
4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
2 tablespoons packed brown sugar
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter melted
1/4 cup granulated sugar for coating
1 teaspoon ground cinnamon for coating
powdered sugar for dusting optional
maple syrup for serving optional

Directions

Preheat oven to 350 F and lightly grease a 12 cup muffin tin with nonstick spray or a little bit of the melted butter. Tear 8 slices day old bread into roughly 1 inch pieces and put them in a large bowl.
Melt 2 tablespoons unsalted butter, set about 1 tablespoon aside for coating later, then whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 2 tablespoons packed brown sugar, 1 teaspoon vanilla extract, 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon salt until smooth.
Pour the custard over the bread, press the bread down so it soaks up the liquid, stir gently to make sure most pieces are coated. Let it sit 10 minutes, pressing again once or twice; for extra custardy muffins let it soak 20 to 30 minutes.
Divide the soaked bread evenly among the muffin cups, packing each cup so it's about 3/4 full to slightly mounded but not overflowing.
Bake 18 to 22 minutes until muffins are puffed and golden and a toothpick inserted comes out mostly clean but still a bit moist in the center. Don’t overbake or they get dry.
While the muffins bake mix 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl for the coating.
When muffins are out of the oven let them cool in the tin 3 to 5 minutes, then remove to a wire rack. Brush each warm muffin with the reserved melted butter so the coating will stick.
Roll or sprinkle each muffin in the cinnamon sugar mixture until well coated. If you want a crisp exterior give them another minute under the broiler watching closely but this is optional.
Dust with powdered sugar if desired and serve warm with maple syrup on the side. They reheat great in a toaster oven for a minute or two.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.