What can you use instead of cinnamon for French toast?

Nutmeg – Adds a slightly nutty, warm taste. Pumpkin spice – A blend of cinnamon, nutmeg, and cloves. Cardamom – Offers a fragrant, slightly citrusy flavor.

What has less sugar: French toast or pancakes?

Generally, French toast has less sugar than pancakes because the sweetness mainly comes from toppings like syrup or powdered sugar . Pancakes often have sugar in the batter , making them naturally sweeter.

Does bread have to be toasted before making French toast?

Not necessarily, but using stale bread improves texture. If your bread is fresh, toast it in the oven for 10 minutes before using.

What is the secret to fluffy muffins?

Use stale bread – It absorbs custard without turning too wet. Let the bread soak long enough – Ensures even texture. Don’t overbake – Keeps the muffins moist and soft .

Why are muffins flat on top?

Overmixing the batter – Stir gently to avoid breaking the bread. Too much liquid – Stick to the recommended custard ratio . Underbaking – Ensure muffins are fully cooked before removing them.

Easy Cinnamon Sugar French Toast Muffins

Description

Wake up to the warm, sweet aroma of Cinnamon Sugar French Toast Muffins—a perfect blend of classic French toast flavors in a convenient muffin form. These muffins are soft, fluffy, and soaked in a rich egg custard, then baked to golden perfection with a delightful cinnamon-sugar coating. They are easy to make, customizable, and perfect for breakfast, brunch, or meal prep. Plus, they’re baked—not fried—making them a healthier alternative to traditional French toast!

Ingredients

Muffins:

4 cups stale bread, cubed (brioche, challah, or French bread work best)
3 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
½ cup sugar
4 tablespoons butter, melted

Cinnamon Sugar Coating:

¼ cup sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted (for brushing)

For Serving (Optional):

Maple syrup
Powdered sugar
Fresh berries

Instructions

1. Prepare the Bread

Cut stale bread into 1-inch cubes and place in a large mixing bowl.

2. Make the Custard Mixture

In a separate bowl, whisk together eggs, milk, vanilla extract, cinnamon, and sugar until smooth.

3. Soak the Bread

Pour the custard mixture over the bread cubes and gently toss to coat.
Let the bread soak for 10 minutes, stirring occasionally for even absorption.

4. Fill the Muffin Tin

Preheat oven to 350°F (175°C).
Grease a 12-cup muffin tin with butter or nonstick spray.
Evenly divide the soaked bread mixture among the muffin cups, pressing down gently.

5. Bake Until Golden

Bake for 20-25 minutes, or until muffins are golden brown and set.
Insert a toothpick to check doneness—it should come out clean or with a few moist crumbs.

6. Coat with Cinnamon Sugar

While the muffins are still warm, brush the tops with melted butter.
Mix ¼ cup sugar and 1 teaspoon cinnamon, then roll each muffin in the mixture to coat.

7. Serve & Enjoy!

Enjoy warm, drizzled with maple syrup or dusted with powdered sugar.

Notes

Pro Tips for Perfect Muffins:

✔️ Use stale bread – Fresh bread absorbs too much liquid and can turn mushy.
✔️ Let the bread soak fully – This ensures even texture and prevents dry spots.
✔️ Don’t overbake – Check muffins at 20 minutes to prevent them from drying out.

Flavor Variations:

Chocolate Chip Version: Add ½ cup of chocolate chips to the bread mixture.
Pumpkin Spice Twist: Add ¼ cup pumpkin puree and a pinch of nutmeg for a fall-inspired muffin.
Savory Version: Reduce sugar, omit cinnamon, and add cheese and bacon for a protein-packed breakfast.

Storage & Reheating:

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze for up to 3 months. Reheat in the oven at 300°F for 10 minutes or microwave for 30 seconds.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: ~180
Fat: 7g
Carbohydrates: 25g
Protein: 4g