Description

These French Toast Muffin Cups are a quick and easy twist on traditional French toast, baked in a muffin tin for a fun, handheld breakfast perfect for busy mornings.

Ingredients

6 cups cubed bread (preferably day-old brioche or challah)
4 large eggs
1 cup milk
1/4 cup heavy cream
1/4 cup brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp salt
2 tbsp melted butter
Maple syrup, for serving (optional)
Powdered sugar, for garnish (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, and salt.
Add cubed bread to the egg mixture and gently stir to coat all the pieces. Let it sit for 5–10 minutes to absorb the mixture.
Divide the soaked bread evenly among the muffin cups, pressing down slightly to compact.
Drizzle melted butter over the top of each muffin cup.
Bake for 25–30 minutes, or until golden brown and set in the center.
Let cool slightly before removing from the tin. Serve warm with maple syrup or a dusting of powdered sugar.

Notes

Use stale bread for better texture and absorption.
Add berries or chocolate chips for extra flavor.
Can be stored in the fridge and reheated in the microwave.