Baked French Toast Muffins

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Baked French Toast Muffins on

I eat oatmeal with Caleb every morning for breakfast. It’s our thing. We invite Josh to our oatmeal party, but he rarely attends:) He would rather eat cold cereal or toast. Josh will sit down to watch cartoons though. I think he likes Curious George and Dinosaur Train more than Caleb does:)

When we go out for breakfast, it’s a different story. I never order oatmeal. I don’t want to be boring and oatmeal is kind of boring. I love it, but when we go out, I am ready to splurge. I usually ask Josh one hundred times if I should get French toast or pancakes, hoping that he will get the hint and order one of them so I can have both. He sometimes plays along:) I almost always end up ordering French toast. It is just too good to pass up!

I think Sunday will be a French toast day at our house. It’s Mother’s Day and that means I can splurge. I don’t want to go out because I would rather be lazy and eat breakfast in my pj’s. I am putting Baked French Toast Muffins on the menu for Mother’s Day. Josh, Caleb-are you listening? I am counting on you:)

Baked French Toast Muffins Recipe on

When we do make French toast at home, it is usually Baked French Toast. It’s so easy and everyone loves it, including myself. I recently decided to change things up by making Baked French Toast Muffins. Instead of making the French toast in a big pan, I made it in muffin tins. Bonus points for cuteness, right?

French Toast Muffins on

Who wouldn’t want their own French toast muffin? Especially when there is cinnamon streusel topping on top! Oh yeah! You might even need two muffins because they are that good! Remember, Mother’s Day is a special occasion so it’s ok to splurge. That is what I am telling myself. I deserve a French toast muffin…or two:)

French Toast Muffins Recipe on

I am sure the kids, dad, the dog, and whoever else wants to help make breakfast for mom will have fun making French toast muffins. They are easy to make. And don’t worry, moms are nice and will most likely share. So if you put in a little work to spoil mom, you will get the reward too! Bonus! French toast muffins for everyone!


Caleb couldn’t wait to get his tiny hands on a muffin! That little sneak:) Of course, I am a nice mom and shared with our little pea. How could I say no to that face?

Treat mom to Baked French Toast Muffins on Sunday! I know I am looking forward to my Mother’s Day morning treat. I will get back to my oatmeal habit on Monday.

If you are looking for other breakfast and brunch ideas, here are a few of my favorite recipes:

Happy Mother’s Day!

Baked French Toast Muffins with Streusel Topping on

Baked French Toast Muffins

Baked French Toast made in muffin cups. These muffins are too cute and a fun breakfast treat!
4.6 from 5 votes
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
12 muffins


For the Muffins:

  • 1 loaf French bread cut or torn into 1/2 inch cubes (about 12 cups of bread)
  • 2 1/2 cups milk
  • 6 large eggs
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon

For the Cinnamon Streusel Topping:

  • 1/4 cup cold butter
  • 1/4 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • Pinch of salt
  • Butter and Maple Syrup for serving, optional


  1. In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.
  2. Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly or you will have a mess. Or you can combine everything in a large bowl and then fill the muffin cups. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.
  3. Β When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.
  4. Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.
Nutrition Facts
Baked French Toast Muffins
Amount Per Serving
Calories 255 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Cholesterol 97mg32%
Sodium 259mg11%
Potassium 146mg4%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 16g18%
Protein 9g18%
Vitamin A 320IU6%
Calcium 91mg9%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

blueberry muffins, french toast

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Made this for brunch with friends today. It was a big hit!! I had leftovers for dinner – I doubled the recipe πŸ™‚

    Thanks for a wonderful recipe. Will def make this again.

  2. Great recipe! They were super yummy. As some people had suggested, I mixed the bread and liquid and then put it in the muffin tin. I think that this is an easier way to do things. I also took 1/2 cups of milk out and put two extra eggs in because I like my french toast really eggy. The only issue that I had was getting the darn things out of the the tin – as some people have mentioned, they really stick even though I oiled generously. Has anyone figured out a solution for this?

  3. Have you tried mixing the bread, eggs & milk first the distributing evenly amongst the muffin tins? This recipe sounds great and cannot wait it try it!! Thanks for sharing πŸ™‚

  4. Are these muffins good the next couple days after? if so is there a special way to keep them or make them good for the next day? I’m going camping and wanted to make them to bring for breakfast but we only have a convection oven so would like to make them before I leave.

  5. Thank you for sharing this delicious looking recipe!!!! I was wondering if it could be made in mini muffin trays. I need them for church so everyone could enjoy them. My thoughts were they may be too small and be hard. I know I would need to adjust the cooking time. Just wanted to know your thoughts. Thank you in advance for your answer.

  6. Those look amazing! Would they still be good the next day? I want to make them for a potluck but I dont have time in the morning so do you think if I make them a day before, they’ll still taste good the next day??

  7. Made these for Mother’s Day. They were a HUGE hit and everyone enjoyed them (so much we were all a little too full to do justice to the lovely lunch my daughter made us, I’m afraid). Thanks for a fantastic recipe that will now be one of my ‘frequent flyers’.

  8. These are amazing! To help keep the mess to a minimum whisk the egg mixture in a large measuring cup with pour spout – then you can easily pour it into each muffin tin. Enjoy! They are great!!

  9. This recipe sounds great for a big buffet breakfast outside after soccer practice – for about 40 girls. Have you tried freezing them? To make enough I need to make them ahead and then warm them up. Thanks!

  10. I bought pre-baked french bread but its still slightly doughy. I am thinking I will need to finish baking the loaf. Do i want to bake it until its golden on the outside? OR should I tear it up and bake it in chunks so the inside cooks a little? I obviously don’t want dry muffins but I would be OK if they weren’t as moist as bread pudding.

    Thanks for the recipe i’m looking forward to making this for my family tomorrow πŸ™‚

  11. I’m hoping to make these wonderful looking French toast muffins for Xmas morning. I have a question though, your directions say to use 1 cup of bread pieces per muffin cup. How does that even fit? Is it a typo? Thank you in advance! Happy holidays and I hope to hear from you very soon!

  12. made these for New Year Morning. Putting together the muffins was a mess and then they made a mess in the fridge (which could have been because the cookie sheet with the creme bruele was put on top of the muffin pan) Needless to say they were delish and a big hit. I’ve just whipped up a new batch tonight to make and freeze. I ended up pouring the egg mixture in big bowl with the cut up bread (challah) and kept turning while the mixture was soaked in. I then put the mixture into the muffin tin and it was SOOO much easier. Thanks for the awesome tweak to TPW’s recipe! Love your site and recipes. πŸ™‚

  13. Just tried these, and the kids went bonkers. I just cubed a whole loaf of potato bread, and they turned out great! I froze the leftovers (not much) to see how they reheated, and they were almost as good. So now I’ve done a batch with multigrain bread that I keep in the freezer so the kids can heat up something easy and good on school mornings. Yum!

  14. These look so good but when I attempted to make them, they didn’t turn out at all. They puffed up in the oven but when I took them out, they sunk in and were completely soggy. I even baked them for about 40 minutes to try to fix it. What did I do wrong? Would love to try them again! Thanks! (They still tasted good- my nephew ate about 3 of them )

  15. I made these for a baby shower brunch last weekend. They were a hit! I also made an easy syrup with bananas and pecans that went with it perfectly. So easy and yummy! Thank you!

  16. Can you freeze these? If so, do I thaw and put on the topping before warming up? I am cooking for 25 young adults on a campground and I have my fifth wheel oven to cook out of. I just need to prep everything as much as possible before I go. Any other suggestions?
    Thank you!

    1. I haven’t tried freezing them. If you do, I would bake them as the recipe states and freeze. The topping is baked into the muffins.

  17. We loved this idea so much! Looks delicious and it’s just perfect for back to school ideas for breakfast. We found it on Pinterest and shared your blog with our readers.

  18. I had 1 cup of egg mixture leftover after I poured and filled the 12 muffin cups. I squeezed in as much as possible they are to the brim some overflowing. Not sure what went wrong- any ideas? Thanks! I’m sure they will still be delicious though!

  19. Yum! These are delicious with a bit of butter and syrup. I added a cup of raisins in the bread mix and half a cup of chopped pecans on top.

  20. Do I need to refrigerate these muffins? We bake at school and are short of time but would really like to use your delicious recipe.

  21. These look like the perfect breakfast treat! One question though; are these good the day after? Or do they need to be served immediately?

  22. I had some French muffins from Costco. I loved them but they no longer make these so I have been looking for a recipe to make them my self. I found them on your web site and who’d like to have the recipe for them. my PHONE @ IS (664) 827-1463 OR MY CELL IS ( 661) 330-422

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