Cinnamon Sugar French Toast Muffins (Printer-friendly)

Soft, custardy muffins with buttery cinnamon sugar coating

# What You'll Need:

→ Muffin Base

01 - 6 cups day-old brioche or challah bread, cut into 1-inch cubes
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 1/3 cup granulated sugar
06 - 1 tsp pure vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp salt

→ Cinnamon Sugar Coating

09 - 1/2 cup unsalted butter, melted
10 - 1/2 cup granulated sugar
11 - 1 1/2 tsp ground cinnamon

# How To Make It:

01 - Preheat oven to 350°F. Grease a standard 12-cup muffin tin or line with paper liners.
02 - In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until well combined.
03 - Add bread cubes to the egg mixture. Gently fold until bread is evenly coated. Let soak for 5 minutes to absorb custard.
04 - Divide the soaked bread mixture evenly among the 12 muffin cups, pressing lightly to compact.
05 - Bake for 22–25 minutes or until tops are golden and muffins are set.
06 - While muffins bake, mix granulated sugar and cinnamon for coating in a small bowl.
07 - Let muffins cool in the pan for 5 minutes, then carefully remove.
08 - Brush each muffin with melted butter and roll in the cinnamon sugar mixture to coat.
09 - Serve warm, optionally with maple syrup or fresh berries.

# Expert Tips:

01 -
  • You get all the custardy comfort of French toast without standing over a stove flipping individual slices while everyone waits hungry
  • The cinnamon sugar coating creates this crackly exterior that reminds me of carnival churros but feels sophisticated enough for brunch
02 -
  • The bread really does need to be slightly stale or at least not super fresh, otherwise it'll disintegrate into mush instead of maintaining those nice cubes
  • Don't skip that 5 minute soak time, but also don't let it go much longer or you'll lose the texture contrast between custard and bread
  • Work quickly when coating in butter and cinnamon sugar, because the mixture only sticks properly while the muffins are still warm
03 -
  • Use a pastry brush for the melted butter coating, it gives you much more even coverage than trying to dip or drizzle
  • If the muffins seem stuck, run a small knife around the edges before attempting to remove them from the tin

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