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If you’re looking for a delightful breakfast or brunch option that combines the comforting flavors of traditional French toast with the convenience of muffins, look no further than baked French toast muffins. These scrumptious treats bring together the best of both worlds, allowing you to enjoy the rich, custardy goodness of French toast in a portable, easy-to-eat muffin form. Whether you’re preparing for a leisurely weekend brunch or a busy weekday morning, these muffins are sure to please.

Baked French Toast Muffin Tins

Start your mornings right with these delicious baked French toast muffins! Combining the classic flavors of French toast with the convenience of muffins, this recipe is perfect for busy weekdays or leisurely brunches. Made with day-old brioche or challah, these muffins are soft and custardy, bursting with warmth. Customize them with nuts or berries for added flavor. Easy to prepare, these muffins can be made ahead and enjoyed all week long. Savor the comfort in every bite!
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Ingredients
  

8 slices of day-old brioche or challah bread, cut into 1-inch cubes

4 large eggs

1 cup whole milk

1/2 cup heavy cream

1/4 cup pure maple syrup

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chopped pecans or walnuts (optional)

1/2 cup fresh blueberries or sliced strawberries (optional)

Powdered sugar for dusting (optional)

Cooking spray or softened butter for greasing the muffin tin

Instructions
 

Preheat the Oven: Set your oven temperature to 350°F (175°C). Prepare a muffin tin by greasing each cup with cooking spray or softened butter to prevent sticking.

    Prepare the Bread: In a large mixing bowl, add the cubed brioche or challah bread. Set this bowl aside to allow the bread to absorb the mixture later.

      Mix the Wet Ingredients: In another bowl, vigorously whisk together the eggs, whole milk, heavy cream, maple syrup, vanilla extract, ground cinnamon, and salt until completely combined and slightly frothy.

        Combine: Pour the egg mixture over the prepared bread cubes. With a gentle folding motion, mix until all the bread cubes are well coated and soaked through. If you're using nuts and berries, fold them into the mixture at this point to distribute evenly.

          Fill Muffin Tins: Using a spoon or scoop, evenly distribute the soaked bread mixture into the greased muffin cups, filling each cup around 3/4 full to allow room for rising.

            Bake: Position the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops turn a beautiful golden brown and a toothpick inserted into the center comes out clean.

              Cool and Serve: After baking, carefully remove the muffin tin from the oven and let it cool for about 5 minutes. Use a butter knife to gently loosen the edges of each muffin for easy removal.

                Garnish: If desired, dust the tops lightly with powdered sugar and serve warm, either drizzled with additional maple syrup or topped with a dollop of whipped cream for an extra special touch.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 muffins