French Toast Muffins

I know I've posted about French Toast Sticks, but French Toast Muffins are an entity on their own. 

Kristen is the sandwich-eater in the apartment due to school and convenience whereas I refuse to eat sandwiches anymore unless I know they will be top quality (yes, I am a food snob). We often make our own bread (and now we're also hipsters, too), but sometimes you get the batch that just doesn't do that well. So, we had a bag of a dozen rolls of too dense bread which lived in our freezer for months. 

Like many things, these muffins randomly flashed into my head and I knew that's how I would be able to use up those rolls. 

Tracy's recipe calls for challah bread which is certainly a fantastic and delicious option but I found that using white rolls worked just as well. If you want your French Toast Muffins to be more fluffy and soft, ditch the crust (which can easily be toasted into bread crumbs). 

Either way, all this recipe entails is to fill muffin tins with bread chunks, pour over the egg custard and top it with cinnamon sugar. 

So much easier than slaving over the stove to make regular French Toast. 

It's a messy process but I have accepted that my kitchen will always get messy as soon as I enter it and start moving things around.

Ironically, the French Toast Muffins I didn't eat or give away that day, ended up back in my freezer to be reheated in the microwave as needed. It's a constant battle. 

French Toast Muffins

Slightly adapted from Tracy's Cinnamon French Toast Muffins 

Yields: 12 muffins


  • 6 eggs

  • 1½ cups milk

  • 6 tablespoons maple syrup

  • 1½ teaspoons pure vanilla extract

  • 1 teaspoon cinnamon

  • Pinch of salt

  • 4 cups cubed challah bread or other white bread

  • 2 tablespoons cinnamon sugar

  • Fresh berries, for serving


Preheat oven to 350ºF.

Spray muffin tin liberally with cooking spray, set aside.

Whisk eggs, milk, syrup, vanilla, cinnamon and salt in a large measuring cup. Divide bread among 12 muffin cups. Pour egg mixture over the bread; let sit for 5 minutes. Sprinkle tops of bread with cinnamon sugar. Bake for 20-25 minutes. Let cool on rack and serve with more maple syrup and fresh berries.