Baked Cinnamon French Toast Muffins
A delightful twist on classic French toast, these bite-sized muffins are infused with cinnamon and perfect for busy mornings or brunches.
Ingredients
Main Ingredients
- 14 slices thick bread slices (Texas toast style) Soft and fluffy, providing the perfect base.
- 6 large eggs For richness and texture.
- 2 cups whole milk Creaminess that soaks into the bread.
- 2 tsp vanilla extract Adds a delightful sweetness and aroma.
- 6 tbsp granulated sugar Divided; balances the cinnamon and elevates the flavor.
- ½ tsp ground cinnamon The star of the show, delivering warmth and spice.
- to taste powdered sugar or syrup for serving The perfect finishing touch for sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Cut Texas toast into 1-inch cubes, giving you ample surface area to soak up all the delicious flavors.
- In a bowl, whisk together the eggs, milk, vanilla, 4 tablespoons of sugar, and cinnamon until the mixture is smooth and well blended.
- Fold in the bread cubes gently, allowing them to soak in the egg mixture for about 5 minutes.
- Divide the bread mixture among the muffin cups, filling each about ¾ full.
- Sprinkle the remaining sugar on top of each muffin.
- Bake for 18-22 minutes, until the muffins are golden brown and puffed up.
- Let cool for 5 minutes before serving. Top with powdered sugar or drizzle with syrup.
Notes
Consider ingredient swaps like almond milk for a dairy-free option. Fold in blueberries or chocolate chips for an exciting twist. Store leftovers in an airtight container for up to three days, or freeze for longer storage.