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three french toast muffins sitting on a cooling rack

French Toast Muffins

  • Author: Jennifer
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 12 1x


These French Toast muffins are perfect for a quick family breakfast or for brunch with your girlfriends.


  • 1 loaf challah, brioche, or French bread
  • 2 cups heavy cream
  • 4 eggs
  • 1 Tbsp cinnamon
  • 2 Tbsp pure maple syrup
  • 2 tsp pure vanilla extract


  • Preheat oven to 350 degrees F.
  • Cut or tear your bread into large chunks (about 1 in x 1 in cubes) and place into a large mixing bowl.
  • In a separate mixing bowl, combine the heavy cream, eggs, cinnamon, maple syrup, and vanilla. Whisk to combine, ensuring the eggs are fully blended.
  • Pour the cream mixture over the bread chunks. Using your hands, toss the bread to thoroughly coat.
  • Line a 12 count muffin tin with muffin liners. Using a spoon, fill each muffin liner with the coated bread pieces. Fill each liner so that you have a nice mound of bread as they will sink after baking.
  • Bake for 45-50 minutes. Once finished, remove from oven and let cool for 5 min. Brush with additional maple syrup or sprinkle with powdered sugar and serve.


  • If you need a gluten-free substitute, you’ll need a thicker gluten-free bread like a brioche or challah.
  • For a dairy-free alternative, sub in full-fat canned coconut milk
  • Nutritional Disclaimer
  • Category: breakfast
  • Cuisine: American

Keywords: french toast, french toast muffins, brunch, breakfast