Table of Contents
- Why this recipe works.
- Everything you’ll need to make this recipe.
- Here’s how to make this recipe.
- These pro tips will make this recipe a success.
- Frequently asked questions about this recipe.
- You'll love these other muffin recipes as well.
- Watch how to make this recipe.
- Have I convinced you to make this recipe?
- French Toast Muffins Recipe
With the same traditional custard base as French toast, these muffins are easy to make and have tons of sweet flavor. After the bread soaks, it’s formed into a muffin tin and sprinkled with a sugar topping. When a glaze is drizzled on top, it’s like having this special breakfast treat all in one compact morsel.
Why this recipe works.
French toast is an easy choice for breakfast and brunch. Thick slices of bread are dredged in custard and sautéed until browned. French toast is easy to make for a few people, but for a crowd or family, it can be a tedious process saying over the stove. These french toast muffins are the answer. The same flavor but without the need for a skillet. Bread is cubed into small pieces. The cubes are mixed with a custard base that is rich in eggs, milk, and cream. After the bread soaks in the custard, it is easily portioned into muffin tins. Instead of browning each piece of french toast, the muffins bake together and can be served at once. A quick glaze finishes the muffins. Each muffin is satisfyingly perfect.
Everything you’ll need to make this recipe.
- French bread is an American grocery store staple that has a soft white interior with a crust that is easily left on the bread. Make sure to check out my recipe for French bread, which works perfectly in this recipe. Brioche and challah will also work.
- Eggs give the base of the custard. Eggs create a smooth, rich, and creamy texture that thickens the custard.
- Heavy cream and whole milk work together for a rich custard that is the correct ratio of milky flavor to rich cream.
- Sugar will sweeten the custard but only a small amount. Too much sugar will overpower the custard. The sweetness is finished in the glaze.
- Orange zest cuts through the richness and adds a bright flavor. The citrus compliments the vanilla and the cream in the custard.
Here’s how to make this recipe.
- Prepare the custard base. In a large bowl, add the eggs and whisk them until smooth. Then add the heavy cream, milk, powdered sugar, vanilla extract, cinnamon, orange zest, and salt. Whisk all of the ingredients together until well combined.
- Prepare the bread. Slice a loaf of bread into small, ¾-inch cubes. Place the bread cubes into a measuring cup to ensure the correct amount of bread is used in the muffins.
- Mix in the bread. Add the sliced bread cubes to the custard base. Use a spatula to mix the custard with the bread, making sure that each cube is coated in the custard. Once mixed, let the bread sit and soak up the liquid for 5 to 8 minutes.
- Place in the muffin pan. Grease a standard-size muffin pan. Once the bread cubes have soaked, use a spoon or scoop and evenly divide the bread between the 12 muffin tins. If there is any leftover custard in the bottom of the bowl, pour it over the top of the muffins. Separately, in a small bowl, combine the white granulated sugar and cinnamon. Mix these two ingredients together until combined. Then sprinkle the cinnamon sugar topping evenly over each muffin tin.
- Bake the muffins. Place the muffin pan in the preheated 350°F oven and bake for 25 to 35 minutes. The bread should become crusty and browned on top. Once baked, remove them from the oven.
- Prepare the glaze. In a bowl, sift the powdered sugar. To the sugar, add orange juice, heavy cream, and kosher salt. Whisk until the sugar and cream are combined. Then spoon the glaze over the top of each slightly cooled muffin. Serve immediately.
These pro tips will make this recipe a success.
- Make sure to whisk the eggs before adding any of the other custard base ingredients. This solo mixing will ensure that the eggs are fully beaten and will not create pockets of the egg once the French toast muffins are baked.
- If possible, use whole milk rather than lower-fat milk. This higher ratio of fat will impart the most flavor to these muffins.
- When zesting any citrus, hold the fruit in your palm. Move the Microplane all over the citrus, keeping it steady, letting the Microplane do all of the moving. Since the Microplane will be face up, all of the zest will collect and can then be dumped right into the bowl alongside all of the other ingredients.
- For the smoothest glaze on top of the muffins, sift the powdered sugar. This will remove any of the lumps in the sugar that cannot be eliminated by whisking.
Frequently asked questions about this recipe.
Brioche is a rich bread yielding an equally rich French toast, but any bread, including white sandwich bread and French bread, will work well in this recipe.
Slightly dry or day-old bread can soak in more moisture. This recipe is designed for any type of bread, both fresh and dry.
Yes, the leftovers can be frozen and served later. To serve the frozen muffins, warm them in a low-heat oven and serve them with maple syrup to make up for any moisture lost in the freezer.
Watch how to make this recipe.
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French Toast Muffins
- 4 large eggs
- ¾ cup heavy cream
- ¾ cup whole milk
- ¼ cup powdered sugar
- 2 tsp vanilla extract
- 1 ½ tsp cinnamon separated
- 2 tsp orange zest
- ½ tsp kosher salt
- 6 cups 1-inch cubed bread
- 2 tbsp white granulated sugar
For the glaze
- 1 cup powdered sugar sifted
- 2 tbsp orange juice
- ½ tsp vanilla extract
- ¼ tsp kosher salt
- Preheat the oven to 350°F. Butter a 12-cup muffin pan and set it aside.
- In a large bowl, whisk the eggs until they are smooth. Add the heavy cream, milk, powdered sugar, 1 tsp cinnamon, vanilla extract, orange zest, and salt. Whisk until smooth. Add the cubed bread and stir the bread into the custard. Allow the bread to rest until the custard is soaked in, 5-8 minutes.4 large eggs, ¾ cup heavy cream, ¾ cup whole milk, ¼ cup powdered sugar, 2 tsp vanilla extract, 1 ½ tsp cinnamon, 2 tsp orange zest, ½ tsp kosher salt, 6 cups 1-inch cubed bread
- Once the custard has soaked into the bread, portion the bread and custard evenly into the prepared muffin pan.
- In a small bowl, combine the white granulated sugar and the ½ tsp cinnamon. Sprinkle the mixture over the prepared muffins. Bake the muffins in the preheated oven until the French toast is beginning to brown and puffed in the middle of each muffin, 25-35 minutes.2 tbsp white granulated sugar, 1 ½ tsp cinnamon
- Once the muffins are baked, remove them from the oven and allow them to cool for 5 minutes. Once cooled slightly, drizzle with the glaze and serve.
For the glaze
- In a small bowl, combine the powdered sugar, orange juice, vanilla extract, and salt. Whisk until smooth. The glaze can be adjusted with more orange juice to thin it down or more sugar to thicken it slightly.1 cup powdered sugar, 2 tbsp orange juice, ½ tsp vanilla extract, ¼ tsp kosher salt