Baked French Toast Muffins

These are not soggy or eggy, they are just perfect! Your family will absolutely love having these for brunch!

Baked French Toast Muffin Cups

This recipe for Baked French Toast Muffins is absolutely the best I have ever had! I consider them perfection. They are soft on the inside and a little crispy on top. But the best part is they are not soggy or eggy!

These would be great for a bridal or wedding shower, brunch, Mother’s Day breakfast, or just about anything you can think of! You could have a beautiful spread of lovely things such as Raspberry Coffee Cake , Vegetarian Egg Bake , Rhubarb Breakfast Cake , Easy Cream Cheese Strudel , and Baked Hashbrowns !

• Raspberry Coffee Cake
• Vegetarian Egg Bake
• Rhubarb Breakfast Cake
• Easy Cream Cheese Strudel
• Baked Hashbrowns

What You’ll Need

12 slices Brioche Bread

4 Eggs

1 cup Milk

1/2 cup Heavy Cream

2 tbsp Brown Sugar

1 tsp Vanilla

1 tsp Maple Syrup

1 tsp + 1/2 tsp Cinnamon

1/4 tsp Nutmeg

2 tbsp Sugar

Powdered Sugar, Optional

How to Make Baked French Toast Muffins

Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray and set aside.

Cut 12 slices brioche bread into cubes and set aside.

In a large bowl, whisk together 4 eggs, 1 cup milk, 1/2 cup heavy cream, 2 tbsp brown sugar, 1 tsp vanilla, 1 tsp maple syrup, 1/2 tsp cinnamon, and 1/4 tsp nutmeg until smooth and well combined.

Add the cubed bread to the mixture and stir until evenly coated.

Divide the bread mixture between the 12 muffin cups.

In a small bowl, mix together 2 tbsp sugar and 1 tsp cinnamon. Sprinkle mixture on top of muffins, dividing evenly.

Cook for 20 minutes, or until the tops of the muffins are browned.

Let cool for a few minutes, then remove from the pan. Sprinkle with powdered sugar if desired and serve with maple syrup.

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