Step-by-Step: How to Make Them
1. Prep Your Bread
Use slightly stale bread — this is non-negotiable. Fresh bread gets soggy; day-old bread soaks up custard like it understands the assignment.
Cut into bite-sized cubes.
2. Make the Custard
In a large bowl, whisk:
Eggs
Milk
Heavy cream
Sugar
Vanilla
Cinnamon
Salt
Whisk until smooth and lightly frothy.
3. Soak It Good
Fold the bread cubes into the custard mixture. Let it sit for 10–15 minutes so the bread absorbs everything.
You want moist, not drowning.
4. Fill the Muffin Tin
Grease a standard muffin tin generously.
Spoon the soaked bread mixture into each cavity, pressing down lightly so they hold together. Fill almost to the top.
5. Bake
Bake at 350°F (175°C) for 20–25 minutes.
They should be golden brown on top and slightly firm to the touch.
Your kitchen will smell like you live inside a cinnamon candle. It’s powerful.
6. The Cinnamon Sugar Finish (The Glow-Up)
While muffins are still warm:
Dip the tops in melted butter.
Roll or sprinkle generously in cinnamon sugar.
This creates that sweet, slightly crunchy coating that makes people go quiet after the first bite.
Texture Check
When you break one open:
Soft, custard-rich center
Slight crispness at the edges
Sparkly cinnamon sugar exterior
Basically French toast that went to finishing school.
Tips for Next-Level Muffins
Add mini chocolate chips if you want chaos (good chaos).
A drizzle of maple syrup is elite.
A light cream cheese glaze makes these borderline dessert.
Want fall energy? Add a pinch of nutmeg and cloves.
Make-Ahead Magic
You can assemble the mixture the night before, refrigerate it, and bake in the morning.
Future You will feel organized and unstoppable.
Final Thoughts
Cinnamon Sugar French Toast Muffins are what happens when comfort food evolves. They’re nostalgic but upgraded. Cozy but convenient. Sweet without being over the top.
They’re perfect for:
Brunch tables
Holiday mornings
Meal prep breakfasts
“I deserve something nice” weekdays
And honestly? They disappear fast. So maybe double the batch. I’m just saying.
