Quick and Delicious French Toast Muffin Recipe

These quick and delicious French toast muffins bring all the warm, cozy flavors of classic French toast into a handheld, mess-free muffin form. I love making them for weekend brunches or busy weekday mornings when I want something comforting without the hassle of standing over the stove. They’re golden, slightly crisp on the outside, and soft, custardy on the inside—everything I crave in French toast.

Why You’ll Love This Recipe

I love how fast and easy these muffins are to make. Instead of dipping and frying individual slices, I just cube up some bread, mix up a quick custard, pour it in, and bake. These muffins are perfect for meal prep, and I can even customize them with different add-ins like fruit, chocolate chips, or nuts. Whether I’m serving them with syrup or enjoying them plain, they always hit the mark.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bread (day-old or slightly dry works best)
• Eggs
• Milk or half-and-half
• Maple syrup or honey
• Vanilla extract
• Ground cinnamon
• Nutmeg (optional)
• Salt
• Butter (for greasing the muffin tin)
• Optional toppings: powdered sugar, syrup, fresh berries

directions

1. I preheat the oven to 350°F (175°C) and grease a muffin tin with butter or nonstick spray.

2. I cut the bread into small cubes and fill each muffin cup about 3/4 full.

3. In a bowl, I whisk together the eggs, milk, maple syrup, vanilla, cinnamon, nutmeg, and a pinch of salt.

4. I pour the custard evenly over the bread cubes in each muffin cup, pressing down lightly so the bread absorbs the liquid.

5. I let it sit for about 5 minutes to soak in the custard.

6. I bake for 20–25 minutes, or until the tops are golden and the centers are set.

7. Once cooled slightly, I remove them from the tin and serve warm, optionally topped with powdered sugar, fresh fruit, or a drizzle of syrup.

Servings and timing

This recipe makes about 8 to 10 muffins.
Preparation time: 10 minutes
Baking time: 25 minutes
Total time: 35 minutes

Variations

I like to mix things up with fun add-ins like blueberries, diced apples, or chocolate chips. Sometimes I use brioche or cinnamon swirl bread for extra richness. If I want a dairy-free version, I just swap in almond milk and use coconut oil instead of butter.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 4 days. When I want to reheat them, I pop them in the microwave for 15–20 seconds or warm them in the oven at 300°F (150°C) for 5–7 minutes. They also freeze well—I just thaw and reheat as needed.

FAQs

What kind of bread works best?

I usually use sturdy bread like brioche, challah, or French bread. Day-old or slightly stale bread absorbs the custard better and holds its shape.

Can I make these ahead of time?

Yes, I often assemble them the night before and bake them fresh in the morning. They also reheat well, so they’re great for meal prep.

Are these muffins sweet?

They have a mild sweetness from the maple syrup and vanilla. I like to adjust the sweetness depending on what toppings I’m adding.

Can I make these gluten-free?

Absolutely. I just use gluten-free bread and make sure the other ingredients are gluten-free as well. The result is just as tasty.

What toppings go well with these?

I love them with a dusting of powdered sugar, a drizzle of maple syrup, or topped with berries and a spoonful of Greek yogurt.

Conclusion

These French toast muffins have quickly become a breakfast favorite in my kitchen. They’re quick, delicious, and perfect for those moments when I want something cozy and satisfying without the extra effort. Whether I’m feeding a crowd or just looking for a make-ahead breakfast option, this recipe never lets me down.