French Toast Muffins

And I’m back. Finals are done. First year of law school is done. Summer weather is here. So it’s time to get back to sharing lots of fun recipes for all of your summer outdoor get togethers. My next couple of posts will hopefully help you prepare for any big Memorial Day Weekend plans.

Today’s recipe is perfect, if any of your plans involve breakfast/brunch, and you want to prepare the meal ahead of time. These french toast muffins can be done the night before, and just cooked the morning of serving.


Recipe adapted from here.

Ingredients (makes 12)
1 baguette – if it is a traditional baguette with hard crust, then cut it in half and pull out the insides. But if it is a soft baguette, just cut the entire thing up into small chunks (need about 12 cups of bread pieces)
2 1/2 cups milk
6 eggs
1/2 cup sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon

1/4 cup cold butter, cubed
1/4 cup brown sugar
1/4 cup flour
1/8 teaspoon cinnamon

I recommend serving with maple syrup as well.

1. In a bowl, whisk the milk, eggs, sugar, vanilla, and cinnamon (you can do it in a stand mixer, but not necessary).


2. Prepare your muffin pan. You could use muffin liners, but since these are not traditional muffins, I recommend instead spraying the pan so you simply just remove the muffins and not have to fuss with liners (since these are eaten with a fork and some syrup on top).

3. Place about 1 cup of bread pieces into each muffin cup and then evenly pour the egg mixture into all 12 cups.

frenchtoastmuffins1 frenchtoastmuffins2

4. Cover the pan with plastic wrap and place the pan in the fridge. I recommend doing this all the night before, and then baking the next morning. But if you are not able to do that, you need to leave the pan in the fridge for at least 2 hours.


5. When it is time to cook the muffins, preheat the oven to 350 degrees. While the oven is warming, prepare your topping by mixing the butter, brown sugar, flour, and cinnamon in a bowl with forks. Once it turns into a crumbly mixture, evenly drop it over the top of each muffin cup.


6. Bake the muffins for 25 minutes or until the tops start to turn golden. The muffins are best when warm, so if you’re not able to eat them as soon as they come out of the oven, I would recommend rewarming them before eating them. I recommend serving them with some maple syrup on top.



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