Description
These muffins combine the comforting taste of French toast with the convenience of grab-and-go breakfast bites. Baked golden with a cinnamon sugar finish, they are warm, soft, and lightly crisp on top. Perfect for brunches, weekday mornings, or cozy weekend treats.
Ingredients
Scale
6 cups day-old brioche or challah bread, cubed
4 large eggs
1 1/4 cups whole milk
1/4 cup granulated sugar (plus more for topping)
1 tsp ground cinnamon (plus more for topping)
1 tsp vanilla extract
2 tbsp melted butter (for brushing)
Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
- In a large bowl, whisk eggs, milk, sugar, cinnamon, and vanilla extract until smooth.
- Add bread cubes to the custard mixture and gently toss to coat. Let sit 10-15 minutes.
- Divide mixture into muffin cups, pressing down gently.
- Bake for 25-30 minutes until golden and set.
- While warm, brush tops with melted butter and sprinkle with cinnamon sugar.
- Dust with powdered sugar before serving, if desired.