Easy breakfasts like these French Toast Muffins are a must around here, especially now with a newborn!
If you’re a fan of easy and nutritious breakfasts too you’ll love this healthy egg scramble and these breakfast cookies !
This is officially my new favorite way to make French toast. I mean, all you need is a muffin tin and a few bowls to make this happen!
It a really easy breakfast option and you don’t have to stand over the stove flipping bread slices (not like that’s hard either, but you get the point!)
Plus, it’s family friendly. I guarantee your toddlers, kids, husband, mom, aunt, everyone will love this one. What’s not to love about cute individual French toast muffins coated in sugar and cinnamon?!
Ingredient Notes:
You need just about 10 ingredients to whip up these muffins and I bet you already have most of them on hand!
You can scroll down to the recipe card for the full list of ingredients and measurements.
- French bread : You’ll simply tear an entire loaf of day old bread into small pieces, I literally just use my hands!
- I buy my French bread at the Bakery Department at Sprouts! I always visit their Bakery section because they always have the freshest, most delicious options to choose from. Their French bread specifically is freshly baked in store daily and their crispy crust and chewy center makes it perfect for these muffins!
- Eggs : When whisking the eggs, be sure to thoroughly whisk so no more egg streaks remain.
- Milk & Heavy Cream: I love using a combination of both whole milk and heavy cream to ensure a rich and ultra yummy texture.
- Blueberries : I have not tested the recipe with frozen blueberries but I bet it would work just fine! I love how the blueberries pop and burst with each bite!
- Cinnamon and Vanilla : to add a little extra flavor to the French toast!
Step by Step Directions:
I love that these muffins can be prepped the night before and you bake them off the next morning for a no-fuss breakfast in 30 minutes or less!
Be sure to scroll down to the recipe card for the full recipe instructions.
- Whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon and salt in a large bowl.
- Stir in the cubed French bread and then fold in blueberries (or fruit of choice).
- Scoop the mixture into a prepared muffin tin and refrigerate for at least 2 hours or overnight.
- Top each muffin with streusel topping and bake.
- Enjoy as is or with your favorite French toast toppings like maple syrup or confectioner’s sugar.
Expert Tips and Variations
- We love the sweet, juicy blueberries but feel free to use a different fruit such a strawberries, raspberries or even blackberries. For a Fall inspired dish you could try cranberries or small chopped apples or pears.
- If you don’t have heavy cream you can simply use more milk in its place, or half and half.
- Prepare the streusel topping in advance so you don’t have to do it prior to baking.
- You’ll need a fairly large bowl to mix the bread and egg custard in so make sure you grab a big one with plenty of room to mix ?
More Breakfast Ideas To Love
French Toast Breakfast Board
Easy Eggs Benedict Casserole
Classic Buttermilk Waffles
Overnight Artichoke & Spinach Egg Bake
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French Toast Muffins with Blueberries
Ingredients
For the muffins
- 1 loaf dried or day old French bread*, cubed (~ 8 cups)
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 Tbsp. vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup blueberries
For the streusel
- 1/4 cup cold, unsalted butter, cubed
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup chopped walnuts
- pinch of salt and cinnamon
Instructions
- Cube up the French bread into 1-inch pieces. 1 loaf dried or day old French bread*, cubed (~ 8 cups)
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon and salt. 6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup sugar, 1 Tbsp. vanilla extract, 1 tsp. cinnamon, 1/2 tsp. salt
- Add the cubed bread into the egg mixture and stir gently to combine.
- Fold in blueberries. 1 cup blueberries
- Spray a 12-cup muffin tin with non-stick cooking spray.
- Scoop the mixture into each well. Press mixture into well. Top with more blueberries, if desired.
- Cover with plastic wrap and place in fridge for 2 hours or overnight. (If you don’t have 2 hours, at least let it soak for 15-20 minutes).
- Make the walnut streusel. Combine the butter, flour, brown sugar, walnuts, salt and cinnamon. Mix with your hands until you have a crumbly mixture. Cover and place in the fridge. 1/4 cup cold, unsalted butter, cubed, 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup chopped walnuts, pinch of salt and cinnamon
- When ready to bake, preheat oven to 350°F
- Sprinkle with streusel mixture on top of the muffins.
- Bake for 25-30 minutes or until tops are golden brown. Cool for 5-10 minutes.
- Run a butter knife around the muffin to remove them from the pan. Serve with your favorite French toast toppings: butter, maple syrup, powdered sugar, whipped cream, if desired.
Video
Notes
- *Bread: I like to use thick white bread French bread but Texas toast, challah bread, or brioche bread work well too. Ideally, the bread should be a bit stale so that it can absorb the custard and bake up without being soggy. Tear with your hands or use a bread knife to cut it into about ½-inch cubes.
- This is a great make ahead recipe. Prep the night before, and bake in the morning.
- Use pecans instead of walnuts if preferred, or leave nuts out completely if allergies are a concern.
- Leave out the blueberries if you’d like, or use a different fruit such a strawberries, raspberries or even blackberries. For a Fall inspired dish you could try cranberries or small chopped apples or pears.
- Store muffins in the fridge for up to 3 days.
