You know those mornings? The ones where cereal feels like an insult and toast is just…sad. You’re craving something real, something warm, something that feels like a weekend even if it’s a Tuesday.
For me, it was always a battle between gooey French toast and a grab-and-go muffin. A real breakfast Sophie’s Choice. Then one day it hit me: why not both? And just like that, these little guys were born.
This isn’t just a recipe; it’s a breakfast hack. We’re talking all the cinnamony, custardy goodness of French toast, but packed into a perfect little muffin. And the topping? A crackly, buttery, cinnamon-sugar crust that’s basically donut-level good.
What You’ll Need
- Bread: 1 loaf (12-14 oz) day-old brioche or challah
- Eggs: 4 large
- Milk: 1 cup whole milk (or half-and-half for extra richness)
- Sugar: 1 tbsp for custard, 1/2 cup for topping
- Brown Sugar: 1/4 cup, packed
- Cinnamon: 3 tsp total, don’t be shy
- Vanilla Extract: 2 tsp, the good stuff
- Butter: 6 tbsp unsalted, melted
- Salt: 1/4 tsp
How to Make Them
Step 1: Prep
Get your oven roaring at 375°F (190°C). Grease a 12-cup muffin tin like your life depends on it. Butter or spray, your call.
Step 2: Bread
Cut your slightly stale bread into 1-inch cubes. You want about 6-7 cups. Toss them into a huge bowl.
Step 3: Custard
In another bowl, whisk the eggs, milk, 1 tbsp sugar, vanilla, 1 tsp cinnamon, and salt. Get it nice and smooth.
Step 4: Combine
Pour the custard over the bread. Gently, gently fold it all together until the bread is just coated. Don’t let it turn to mush.
Step 5: Topping
In a small bowl, mix the 1/2 cup sugar, brown sugar, and remaining 2 tsp cinnamon with a fork. Get your melted butter ready.
Step 6: Assemble
Spoon the bread mix into your muffin cups, packing them full. Drizzle the melted butter over the top of each one. Go on, all of it.
Now, shower them with that cinnamon-sugar topping. Be generous.
Step 7: Bake
Bake for 20-25 minutes. They’re done when the tops are golden and a toothpick stuck in the center comes out clean.
Step 8: Cool
Let them cool in the tin for 5 minutes before you try to pop them out. It’s tough, I know. Then move to a wire rack. Serve warm.
Recipe Quick-Look
| Category | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20-25 minutes |
| Yields | 12 muffins |
| Key Tools | Muffin tin, mixing bowls |
Things I’ve Learned the Hard Way
Listen up, because these are the secrets. I’ve made the mistakes so you don’t have to.
Day-Old Bread Isn’t a Suggestion
I’m dead serious. Fresh bread will disintegrate into a soupy, sad mess. You need bread that’s a little dried out so it can act like a sponge. If your bread is fresh, cube it and toast it in a 300°F oven for 10-15 minutes.
Don’t Drown the Bread
You want to coat the cubes, not create bread-pudding soup. A quick, gentle toss for a minute is all it takes. The goal is custardy, not waterlogged.
The Greased Tin Trick
After you grease the muffin cups, sprinkle a little of the cinnamon-sugar mix in each one. It creates this amazing caramelized crust on the bottom and sides. Game changer.
Go Wild with It (Variations)
This recipe is basically a blank canvas. Here are a few ways to mess with it:
- Add fruit: A handful of blueberries or chopped apples folded in is fantastic.
- Get nutty: Toss some chopped pecans or walnuts on top before baking.
- Surprise inside: Tuck a small cube of cream cheese into the middle of each muffin before baking for a gooey, tangy center.
- Spice it up: A pinch of nutmeg or cardamom in the custard adds a whole new layer of warmth.
FAQs
Q1. Help! My muffins are soggy in the middle.
Ans: Almost always one of two culprits: you used fresh bread, or you let it soak too long in the custard. Could also be slightly under-baked.
Q2. Can I bake this as a casserole instead?
Ans: Totally. Dump it all in a greased 8×8 pan. You’ll probably need to bake it a bit longer, maybe 30-35 minutes.
Q3. My topping isn’t crunchy. What did I do wrong?
Ans: Don’t skimp on the butter or the sugar topping. The butter essentially “fries” the sugar, which is what gives you that perfect crust.
