Description

These French Toast Muffins are a delicious twist on a classic, featuring soft brioche soaked in a creamy egg mixture. Perfect for a quick breakfast or brunch with friends, they are simple to prepare and bursting with flavor. Fill your mornings with these delightful bites!

Ingredients

Scale

1 loaf brioche bread (14 ounces)
6 large eggs
¼ cup light brown sugar
¼ cup granulated sugar
½ teaspoon ground cinnamon
Pinch fine sea salt
1 cup whole milk
1 cup heavy cream
2 teaspoons pure vanilla extract
½ cup salted butter (softened)
½ cup light brown sugar
½ cup all-purpose flour
1 teaspoon cinnamon
¼ teaspoon fine sea salt

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Instructions

Butter or grease two standard 12 cup muffin pans, set aside, or use liners.
Cut the brioche bread into ½" cubes and transfer to a large bowl.
In a medium bowl, whisk together eggs, brown sugar, granulated sugar, cinnamon, and a pinch of sea salt until smooth.
Whisk in the cream, milk, and vanilla into the egg mixture.
Pour the egg mixture over the cut bread in the bowl, stirring until all pieces are coated and absorbing the liquid.
Let the mixture sit for 5 minutes to ensure thorough soaking.
Use a measuring cup to fill each muffin tin well with ¼ cup portions of the bread mixture (will make about 20 muffins).
Cover the muffin pans tightly with plastic wrap and refrigerate for several hours or overnight.

Notes

For a sweeter muffin, use more sugar to taste.
These muffins are best served warm; reheat in the oven for a fresh taste.
Store leftovers in an airtight container in the refrigerator.

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 15g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg