Cinnamon Sugar French Toast Muffins (Printable Version)

Soft custardy muffins with buttery cinnamon sugar coating, perfect for breakfast

# What You'll Need:

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

09 - 1/2 cup unsalted butter, melted

10 - 1/2 cup granulated sugar

11 - 1 1/2 tsp ground cinnamon

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.

02 - Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a large mixing bowl until fully combined.

03 - Add bread cubes to custard mixture. Gently fold until evenly coated, then let soak for 5 minutes to absorb liquid.

04 - Divide soaked bread mixture evenly among 12 muffin cups, pressing lightly to compact.

05 - Bake for 22-25 minutes until tops are golden brown and muffins are set.

06 - Mix granulated sugar and cinnamon for coating in a small bowl while muffins bake.

07 - Let muffins cool in pan for 5 minutes, then carefully remove.

08 - Brush each muffin with melted butter and roll in cinnamon sugar mixture to coat completely.

09 - Serve warm, optionally with maple syrup or fresh berries.

01 -

They transform day-old bread into something extraordinary instead of letting it go to waste
The cinnamon sugar coating creates this irresistible crunch that gives way to the softest, most custardy center
You can assemble them the night before and just pop them in the oven when you wake up

02 -

Do not skip the soaking time for the bread, otherwise the centers will be dry instead of custardy
Letting the muffins cool in the pan for exactly 5 minutes is crucial, any longer and they stick, any less and they fall apart
The cinnamon sugar coating needs to be applied while the muffins are still warm or it will not adhere properly

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