Baked Cinnamon French Toast Muffins are quick, delicious, and fun for the whole family with a cinnamon sugar topping and easily frozen for on-the-go breakfasts!
Easy breakfasts are our lifeblood around here. If you can relate, try Blueberry Cream Cheese French Toast Muffins, Baked Croissant Breakfast Sandwich, and Overnight Cinnamon Roll French Toast Casserole.
This post is sponsored by Horizon Organic – all opinions are my own.
Say hello to my new favorite breakfast! Not only is it incredibly delicious, but it pleases the whole family – even my picky toddlers! – and can be frozen and reheated for individual breakfasts on the go. And it’s FRENCH TOAST in a cute little MUFFIN. What’s not to love here??
These tasty little breakfast beauties are made in about 35 minutes and only call for 6 – that’s right SIX – ingredients. You’ll want to use thick sliced Texas toast style bread for this recipe. That’s my number one tip for soft and fluffy, never overly dense, French toast muffins.
Slice the bread into cubes and place it in a large bowl. Next you’ll whisk together eggs, vanilla, sugar, and some Horizon Organic Whole Milk and pour it over your bread cubes. I encourage my family to live a healthy lifestyle by fueling them with ingredients I know are delicious and nutritious, like Horizon Organic Milk. Knowing I’m packing wholesome goodness into these French toast muffins makes me that much happier about my family devouring every last one from the batch.
Once you’ve got the bread and egg mixture all tossed together, fill your muffin tin, being sure to pack each one really full – don’t be afraid to let the bread cubes extend above the pan, the higher the better! Sprinkle cinnamon and sugar over the top (my favorite part!) and bake for about 20 minutes until golden brown and your kitchen smells like cinnamon-sugar heaven.
Drizzle with syrup or sprinkle with powdered sugar for the ultimate family-friends breakfast treat. Let any extras cool completely before wrapping and freezing for quick and easy individual breakfasts throughout the week! These Baked Cinnamon French Toast Muffins are completely delicious and so easy to make, I know you and your family will go nuts for them!
If you like this recipe, you’re going to love my Overnight French Toast Casserole!
Baked Cinnamon French Toast Muffins
Ingredients
- 14 slices Texas toast style bread
- 6 eggs
- 2 cups Whole Milk
- 2 teaspoons vanilla extract
- 6 tablespoons sugar - divided
- ½ teaspoon cinnamon
- powdered sugar or syrup for serving
Instructions
- Preheat oven to 350 degrees and grease a 12-cavity muffin tin. Cut bread slices into cubes and place in a large bowl.
- In a medium bowl whisk together milk, eggs, vanilla, and 3 tablespoons sugar. Pour over bread cubes, then gently stir to coat all the cubes in the egg mixture. Fill muffin tins with soaked bread cubes, packing gently to fill all of the cavity space.
- In a small bowl whisk together remaining 3 tablespoons sugar, and cinnamon. Sprinkle over muffins. Bake for 20 minutes or until golden and bake through the middle.
- Serve warm topped with powdered sugar or syrup. To freeze for later, wrap individually in plastic wrap. To reheat, unwrap and microwave for 30-60 seconds.
Nutritional information, please?
Hi Tina- I don’t have that on hand at this time but you could find it by using MyFitnessPal. They have an awesome tool where you can input any recipe URL into and it will generate the information for you.
Hi! Anyone know ifthese are more “gel” like when baked? I made with Italian bread and they aren’t so muffin in consistency. I just want to make sure i baked these long enough. i used the tooth pick test and it was fine but now am concerned. Thank you
Could I mix these up and fill muffin tins the night before (and then refrigerate overnight) and then pop into the oven in the morning? I like pulling something out of the oven, freshly baked, on a school morning- but that extra 20-30 minutes of prep always throws us off in the morning…
I think that could work!
I made this and added diced apples- oh my gosh! Amazing! I think I am going to add pumpkin puree next! Thanks so much!
Yum! I made these with a loaf of raisin bread and they were tasty. Very portable, too!
Thanks for your feedback, Karen!