I whipped up Easy French Toast Muffin Cups that make busy school mornings and grab and go snacks remarkably simple.

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I almost ruined these the first time, but somehow that mess turned into something I keep making. French Toast Casserole Leftover Bread was my starting point, then I shrunk it down into Easy French Toast Muffin Cups so mornings are less frantic.

They hide a soft, custardy center thanks to day old brioche or challah and a whisper of vanilla extract that makes you go huh, that tastes like breakfast and dessert at once. You can grab one running out the door or eat two while pretending you only had one.

Trust me, you’ll wanna know the trick that makes the top crackle.

Ingredients

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Brioche or challah: buttery, tender bread, full of carbs and soaks up custard.
Eggs: add protein, structure and custardy richness, they help bind the cups.
Whole milk and cream: add fat for richness, make muffins moist and tender.
Granulated and brown sugar: sweeten, give caramelized bits and soft crumb.
Cinnamon: warm spice, adds sweet warmth and cozy aroma.
Butter: adds flavor, helps browning, gives silky mouthfeel and richness.
Flour, brown sugar and cold butter streusel: crunchy topping, adds texture and sweet bits.
Chopped pecans or walnuts: optional crunch, add healthy fats and toasty flavor.
Maple syrup or powdered sugar: finishing touch, adds extra sweetness and pretty looks.

Ingredient Quantities

6 slices day old brioche or challah, cut into 1 inch cubes (about 3 to 4 cups)

4 large eggs

1 cup whole milk

1/2 cup heavy cream

1/4 cup granulated sugar

1 tsp vanilla extract

1 tsp ground cinnamon

pinch ground nutmeg (optional)

1/4 tsp salt

2 tbsp unsalted butter, melted

1/3 cup all purpose flour (for streusel)

1/3 cup packed light brown sugar (for streusel)

3 tbsp cold unsalted butter, cut into small pieces (for streusel)

1/2 tsp ground cinnamon (for streusel)

2 tbsp chopped pecans or walnuts, optional

maple syrup or powdered sugar for serving, optional

How to Make this

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1. Preheat oven to 350 F (175 C) and generously grease a 12 cup muffin tin with butter or nonstick spray.

2. Cut 6 slices day old brioche or challah into 1 inch cubes (about 3 to 4 cups) and place in a large bowl.

3. Whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon, a pinch of ground nutmeg if using, 1/4 tsp salt and 2 tbsp melted unsalted butter until smooth.

4. Pour the custard over the bread cubes, toss gently to coat, then press the bread down so it soaks up the liquid; let sit 10 to 15 minutes, stirring once or twice so the cubes absorb evenly. If your bread is very fresh, toast cubes lightly first so it soaks but stays slightly firm.

5. Meanwhile make the streusel: in a small bowl combine 1/3 cup all purpose flour, 1/3 cup packed light brown sugar, 1/2 tsp ground cinnamon and 2 tbsp chopped pecans or walnuts if using. Cut in 3 tbsp cold unsalted butter with a fork or fingers until mixture forms coarse crumbs about pea sized.

6. Divide the soaked bread evenly among the 12 muffin cups, packing lightly so each cup is nearly full but not overflowing.

7. Sprinkle the streusel over each cup, pressing a few crumbs in so they stick, reserving a little to fall around the edges for crunch.

8. Bake 18 to 22 minutes, until tops are golden, streusel is crisp and the centers are set (a toothpick should come out mostly clean). If they brown too fast cover loosely with foil.

9. Let muffins cool in the tin 5 minutes, then run a knife around edges and transfer to a wire rack to cool slightly more. Serve warm with maple syrup or a dusting of powdered sugar if you like.

10. Make ahead tip: you can assemble in the tin, cover and refrigerate overnight, then bake straight from the fridge adding a couple extra minutes. Leftovers reheat in a 325 F oven for 8 to 10 minutes or microwave individual cups 30 to 45 seconds.

Equipment Needed

1. 12-cup muffin tin, well greased
2. Large mixing bowl (for the bread and custard)
3. Small mixing bowl (for the streusel)
4. Whisk
5. Measuring cups and spoons
6. Chef knife and cutting board
7. Pastry cutter or fork to cut in cold butter
8. Rubber spatula or wooden spoon to toss and press the bread
9. Oven mitts and a wire cooling rack for resting the muffins

FAQ

Q: Can I use a different bread than brioche or challah? A: Yes, use any day old bread you got, like sourdough, French loaf or even a sturdy white. The key is that it should be a bit stale so it soaks up the custard without falling apart. If the bread is fresh toast it lightly first or let the cubes dry on a sheet for 30 to 60 minutes.

Q: How long and at what temp do I bake them? A: Preheat the oven to 350 F. Bake the muffin cups for about 20 to 25 minutes until the centers are set and the tops are golden. If you poke the center it should feel springy not liquid. Ovens vary so check a minute or two earlier the first time.

Q: Can I make these ahead of time? A: Totally. Assemble them the night before, cover and refrigerate, then bake next morning. You can also bake them fully, cool, then store in the fridge for up to 4 days or freeze for up to 1 month. Reheat in a 350 F oven for 8 to 10 minutes from the fridge, a little longer from frozen. Microwave will warm them fast but can make them soggy.

Q: How do I make the streusel right so it stays crumbly? A: Keep the butter cold and cut it into the flour and sugars with a fork or pastry cutter until you get pea sized crumbs. Sprinkle it on top right before baking so it crisps up. If you press it on too hard it can sink, so just lightly sprinkle it.

Q: Do I have to use nuts or sugar toppings? A: No, nuts are optional. You can skip them or swap for oats or toasted coconut. For serving use maple syrup or a dusting of powdered sugar, or just eat them plain theyre still great.

Q: Can I make these dairy free or gluten free? A: Yes. For dairy free swap the milk and cream for full fat canned coconut milk or unsweetened almond milk and use vegan butter for the melted butter. For gluten free use a 1 to 1 gluten free flour blend for the streusel and GF bread for the base. Texture will be slightly different but still tasty.

Easy French Toast Muffin Cups Recipe Substitutions and Variations

Bread: If you dont have brioche or challah use day old croissants, stale sourdough, or regular white sandwich bread (about 3 to 4 cups). Croissants give extra buttery richness, sourdough gives a nice tang. Avoid super fresh soft bread or youll end up with mushy cups unless you toast it first.
Eggs: To make it egg free use flax eggs 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg. For 4 eggs use 4 tablespoons flax plus 12 tablespoons water. Texture will be a bit denser and less fluffy, but it holds together fine.
Milk and heavy cream: Swap the whole milk plus heavy cream with about 1 and 1/4 cups half and half for similar richness, or use 1 and 1/4 cups full fat coconut milk to go dairy free. If you only have low fat milk add 1 or 2 tablespoons melted butter to mimic the fat.
Streusel: Replace the all purpose flour with equal parts rolled oats (pulse briefly in a food processor) or almond meal for a nuttier streusel, and use cold coconut oil or ghee in place of the butter using the same amount. You can also swap packed light brown sugar for coconut sugar 1 to 1 if you want a less molassy flavor.

Pro Tips

1) Use properly stale bread or dry fresh brioche slightly first. If your loaf is too soft, toast the cubes for a few minutes so they soak but don’t turn to mush. Day old challah is ideal, but a quick 6 to 8 minute bake on a sheet will do the trick.

2) Let the custard really sit with the bread, pressing down so the liquid gets into the nooks. Ten to fifteen minutes is good, stir once or twice. Don’t let it go hours at room temp though or it can get gummy; if you refrigerate overnight just add a couple extra bake minutes.

3) Keep the streusel butter cold and break it into pea sized crumbs. Cold butter = flaky crunchy topping. Press some crumbs onto each cup so they stick, and save a few to scatter around the edges for extra crunch after baking.

4) Watch the bake not the clock. Oven temps vary so test: centers should be set but still a tiny bit springy. If the tops brown too fast, tent foil loosely. Reheat leftovers in a 325 F oven for crisp edges, not the microwave if you want texture back.

Easy French Toast Muffin Cups Recipe

Recipe by Francis Mead

0.0 from 0 votes

I whipped up Easy French Toast Muffin Cups that make busy school mornings and grab and go snacks remarkably simple.

Servings

servings

Calories

514

kcal

Equipment: 1. 12-cup muffin tin, well greased
2. Large mixing bowl (for the bread and custard)
3. Small mixing bowl (for the streusel)
4. Whisk
5. Measuring cups and spoons
6. Chef knife and cutting board
7. Pastry cutter or fork to cut in cold butter
8. Rubber spatula or wooden spoon to toss and press the bread
9. Oven mitts and a wire cooling rack for resting the muffins

Ingredients

6 slices day old brioche or challah, cut into 1 inch cubes (about 3 to 4 cups)
4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
pinch ground nutmeg (optional)
1/4 tsp salt
2 tbsp unsalted butter, melted
1/3 cup all purpose flour (for streusel)
1/3 cup packed light brown sugar (for streusel)
3 tbsp cold unsalted butter, cut into small pieces (for streusel)
1/2 tsp ground cinnamon (for streusel)
2 tbsp chopped pecans or walnuts, optional
maple syrup or powdered sugar for serving, optional

Directions

Preheat oven to 350 F (175 C) and generously grease a 12 cup muffin tin with butter or nonstick spray.
Cut 6 slices day old brioche or challah into 1 inch cubes (about 3 to 4 cups) and place in a large bowl.
Whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon, a pinch of ground nutmeg if using, 1/4 tsp salt and 2 tbsp melted unsalted butter until smooth.
Pour the custard over the bread cubes, toss gently to coat, then press the bread down so it soaks up the liquid; let sit 10 to 15 minutes, stirring once or twice so the cubes absorb evenly. If your bread is very fresh, toast cubes lightly first so it soaks but stays slightly firm.
Meanwhile make the streusel: in a small bowl combine 1/3 cup all purpose flour, 1/3 cup packed light brown sugar, 1/2 tsp ground cinnamon and 2 tbsp chopped pecans or walnuts if using. Cut in 3 tbsp cold unsalted butter with a fork or fingers until mixture forms coarse crumbs about pea sized.
Divide the soaked bread evenly among the 12 muffin cups, packing lightly so each cup is nearly full but not overflowing.
Sprinkle the streusel over each cup, pressing a few crumbs in so they stick, reserving a little to fall around the edges for crunch.
Bake 18 to 22 minutes, until tops are golden, streusel is crisp and the centers are set (a toothpick should come out mostly clean). If they brown too fast cover loosely with foil.
Let muffins cool in the tin 5 minutes, then run a knife around edges and transfer to a wire rack to cool slightly more. Serve warm with maple syrup or a dusting of powdered sugar if you like.
Make ahead tip: you can assemble in the tin, cover and refrigerate overnight, then bake straight from the fridge adding a couple extra minutes. Leftovers reheat in a 325 F oven for 8 to 10 minutes or microwave individual cups 30 to 45 seconds.

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.