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Baked French Toast Muffins

Baked French toast muffins with a crispy cinnamon sugar crust and a custardy, soft center. These French toast muffin cups bake until golden, then get a maple syrup drizzle for an easy grab-and-go breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Bread custard and soak
  • 4 thick-cut bread Cubed thick-cut bread for sturdy muffin texture.
  • 3 large eggs
  • 0.75 cup whole milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
  • 1 pinch salt
Cinnamon sugar topping
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 1 tbsp melted butter
  • 1 maple syrup For serving/drizzling over the finished muffins.

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 12-cup muffin tin so the muffins release cleanly.
Make the custard
  1. Whisk together eggs, whole milk, maple syrup, vanilla extract, cinnamon, and salt until smooth and fully combined.
Soak the bread
  1. Add the cubed thick-cut bread to the custard and let it soak for 5 minutes, then press down so the cubes absorb the liquid.
Fill muffin cups
  1. Divide the soaked bread mixture among the muffin cups and press gently to level the tops.
Add cinnamon sugar crust
  1. Mix sugar and cinnamon with melted butter, then drizzle over the top of each cup so a golden crust forms.
Bake and serve
  1. Bake for 18–20 minutes at 375°F until golden and set, then serve warm with maple syrup drizzled over the top.

Notes

For the best custardy center, press the bread mixture firmly into each cup before baking so it bakes evenly. Store baked muffins in an airtight container in the refrigerator for up to 3 days and reheat in the microwave until warm; freeze up to 2 months and thaw overnight in the fridge. For a lower-fat option, use 2% milk in place of whole milk while keeping the egg count the same.