French Toast Muffins

French Toast Muffins are an easy twist on classic French toast! Topped with a cinnamon sugar pecan topping, I use a secret ingredient to keep them nice and sturdy. Plus, they're freezer-friendly for a quick breakfast on-the-go.

Course Breakfast

Cuisine American

Keyword french toast cups, french toast muffins

Prep Time 10

Cook Time 30

Total Time 40

Servings Muffins

Calories 216kcal

Author Maria Doss

Equipment

6-cup muffin pan

Ingredients

4 cups lightly packed cubed bread Use soft Italian, French, Challah or Brioche

Wet ingredients

2 eggs, large
1 cup milk
¼ cup packed dark brown sugar
4 tablespoons unsalted butter melted
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon salt

Topping

¼ cup toasted pecans chopped
1 tablepsoon packed dark brown sugar
¼ teaspoon ground cinnamon

Instructions

Preheat oven to 350°F. Generously spray a 6-cup muffin pan with non-stick cooking spray.
Add all wet ingredients into a large bowl and whisk until thoroughly combined.
Toss in the cut bread cubes and toss well until evenly mixed.
Tip: Cut the bread into ½ to ¾ inch cubes.
Divide the batter into the muffin pan and drizzle any remaining egg custard on top of the bread cubes.
Evenly spoon all of the topping over the batter.
To make the topping, stir the chopped pecans, 1 tablespoon brown sugar and cinnamon in a small bowl.
Bake for about 30 minutes or the topping is deep golden brown in color and the muffins look puffy. Place the pan on a wire rack to cool.
Dust the tops with confectioners sugar and serve warm with maple syrup.

Video

Notes

Bread - Use soft French, Brioche, Italian, Challah bread or stale croissants.

Grease the muffin pan - Generously spray your muffin pan with non-stick cooking spray to prevent sticking.

Make it nut-free - Skip pecans to make it nut-free.

Nutrition