Description

These French Toast Muffin Cups are a quick and easy breakfast option that combines the flavor of classic French toast with the convenience of grab-and-go muffins.

Ingredients

6 cups cubed day-old bread (such as brioche or French bread)
4 large eggs
1 cup milk
1/4 cup heavy cream
1/4 cup brown sugar
1 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp salt
2 tbsp melted butter
Powdered sugar, for topping (optional)
Maple syrup, for serving (optional)

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Instructions

Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
In a large bowl, whisk together eggs, milk, cream, brown sugar, cinnamon, vanilla, and salt.
Add the cubed bread to the egg mixture and gently stir to coat. Let it sit for 10 minutes to absorb the liquid.
Spoon the soaked bread mixture evenly into the prepared muffin cups and drizzle melted butter on top.
Bake for 25–30 minutes or until the tops are golden and set.
Allow to cool for a few minutes before removing from the tin. Serve warm with powdered sugar and maple syrup if desired.

Notes

Use slightly stale bread for best results—it holds up better to the egg mixture.
You can make these ahead and reheat in the microwave or oven.
Try adding fruit like blueberries or chopped apples for variation.