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Three golden-brown French toast muffins stacked on a rustic wooden serving board, dusted with powdered sugar, with cinnamon sticks and star anise visible in the background against a dark surface.

Cinnamon Sugar French Toast Muffins

Meryem
These Cinnamon Sugar French Toast Muffins transform classic French toast into a portable, handheld treat. Each muffin features a custard-soaked bread interior with a crispy, cinnamon-sugar coated exterior. Perfect for breakfast, brunch, or a sweet snack, these muffins capture all the beloved flavors of traditional French toast in a convenient muffin form.
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Course Breakfast
Cuisine American/French fusion
Servings 12 muffins

Ingredients
  

  • 6 cups day-old brioche or challah bread cubed (about 1 loaf)
  • 2 cups whole milk
  • 4 large eggs
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter melted

For the Coating:

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons powdered sugar for dusting

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin generously.
  • Cut bread into 1-inch cubes and set aside.
  • In a large bowl, whisk together milk, eggs, sugar, cinnamon, vanilla, and salt.
  • Add bread cubes to the mixture, gently fold until evenly coated. Let stand 5 minutes.
  • Pour melted butter over the mixture and fold again.
  • Divide mixture among muffin cups, pressing gently.
  • Bake for 22-25 minutes until golden brown and set.
  • Mix sugar and cinnamon for coating.
  • While still warm, roll each muffin in cinnamon-sugar mixture.
  • Dust with powdered sugar before serving.

Details:

  • Prep Time: 15 minutes
  • Cook Time: 22-25 minutes
  • Total Time: 40 minutes
  • Servings: 12 muffins
  • Storage: Keep in airtight container for 3 days or freeze up to 3 months
  • Equipment Needed: 12-cup muffin tin, mixing bowls, whisk