Can I use a different type of bread for these muffins?

Absolutely. Sourdough, challah, or brioche give fantastic flavor and texture, but pretty much any bread (except ultra-soft sandwich bread) will work. If you’re using something like multigrain or whole wheat, just know the flavor and density will be a bit different—and still delicious.

How do I know when the muffins are done baking?

Look for a golden brown top and make sure the center feels set, not wet, when you touch it lightly. If you’re unsure, a toothpick inserted in the center should come out clean or with only moist crumbs.

Are these muffins dairy-free?

Yes—as written, this recipe uses almond milk, but if you swap in regular milk or add a butter topping, they’ll contain dairy. Both versions are delicious, so use whichever fits your needs.

Can I make these muffins ahead of time?

Definitely. They’re great for meal prep! Store them in the fridge or freezer and reheat before serving for a quick, cozy breakfast all week long.

French Toast Muffins Recipe

Description

These French Toast Muffins are a delightful twist on classic French toast, baked to golden perfection in a muffin tin. The recipe features cubes of brioche, challah, or sourdough bread soaked in a spiced custard, then topped with a sweet cinnamon-sugar crust for a crunchy finish. Perfect for breakfast, brunch, or a grab-and-go snack, these muffins are easy to make and customizable with your favorite toppings.

Ingredients

Units Scale

Muffins

4 cups cubed bread (sourdough, challah, or brioche)
1/2 tsp ground cinnamon
3 large eggs
1 cup almond milk
2 tbsp maple syrup
1 tsp vanilla extract

Optional Topping

1 tbsp melted butter or cooking spray
2 tbsp granulated sugar
1/2 tsp ground cinnamon

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Instructions

Prepare the Bread – Cut the bread into small, even cubes and set aside. Using slightly stale bread will help the cubes absorb the custard better.
Make the Custard – In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, vanilla extract, and cinnamon until fully blended and slightly frothy.
Soak the Bread – Add the bread cubes to the bowl with the custard. Gently toss and fold until every cube is coated. Allow the mixture to sit for 10-15 minutes so the bread can fully absorb the liquid, stirring occasionally for even soaking.
Fill the Muffin Pan – Lightly grease a standard 12-cup muffin pan with melted butter or cooking spray. Divide the soaked bread mixture evenly among the cups, pressing down lightly to help the muffins hold their shape as they bake.
Bake – Preheat your oven to 350°F (175°C). Place the filled muffin pan on the center rack and bake for 25-30 minutes, or until the muffins are set and golden brown on top.
Add the Topping (Optional) – While the muffins are still warm, lightly spray with cooking spray or brush with melted butter. In a small bowl, mix the sugar and cinnamon together, then sprinkle generously over each muffin for a sweet, crunchy topping.
Cool and Serve – Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm, with an optional drizzle of maple syrup or enjoy as-is!

Notes

Best made with day-old or dry bread for optimal custard absorption.
Can substitute dairy milk for almond milk if preferred.
Add-ins like chocolate chips or berries can be mixed into the bread before baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving for best texture.
To make ahead, soak the bread and assemble the muffins the night before, refrigerate, and bake in the morning.

Nutrition

Serving Size: 1 muffin
Calories: 110
Sugar: 5g
Sodium: 115mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg