Strawberry French Toast Muffins! Whether you’re having a picnic or hosting a brunch, this bite-sized, berry-filled version of French toast will bring smiles to everyone’s face!
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There’s something about mini or individual versions of foods that makes them even more fun!
These French Toast muffins are a deliciously portable version of the breakfast classic! Buttery brioche bread is soaked in a rich, honey-sweetened custard infused with vanilla and baked to perfection in a muffin tin! The result is perfectly poppable, handheld “muffins”.
This version contains fresh strawberries but you can really get creative and use whatever add-ins you’d like.
These look so pretty with a dusting of powdered sugar or drizzled with simple powdered sugar glaze. Serve these up for parties, holiday brunches or prep them for a nice grab & go breakfast during the week!
Looking for more great breakfast and brunch recipes? Try my Blueberry Toast, Bacon, Cheddar & Zucchini Quiche, or Spiced Pear Oatmeal Bake!
Ingredients
- Eggs
- Honey
- Half & half
- Vanilla extract or vanilla bean/vanilla bean paste
- Brioche bread (best if a bit stale)
- Strawberries
- Powdered sugar
Instructions
Preheat your oven to 375 degrees Fahrenheit. Grease 8 wells in a muffin tin with non-stick cooking spray or butter. Set aside.
In a large bowl, whisk together eggs and honey until the honey starts to dissolve. Slowly add half and half while whisking. Stir in vanilla extract (or bean or paste).
Gently fold cubed brioche into the mixture, allowing it to soak up most of the liquid. Let it sit for a minute or two without over-stirring to keep the bread intact.
Carefully fold in chopped strawberries until evenly distributed throughout the mixture.
Using an ice cream scoop, divide the mixture into each greased muffin tin well.
Bake for approximately 25-27 minutes or until a toothpick inserted into the center comes out mostly clean, and the tops turn golden brown.
Once baked, remove from the oven and let cool for 10-15 minutes. Then, run a knife around the outer edge of each muffin cup to loosen.
Serve warm, optionally with syrup or a sprinkle of powdered sugar.
Recipe FAQ’s
Yes, you can substitute brioche with other bread types like challah, French bread, or even white sandwich bread. However, using brioche adds richness and a buttery flavor to the muffins. Letting the bread dry out for a day or two helps ensure the texture isn’t too mushy.
Yes, you can use frozen strawberries if fresh ones are not available. However, make sure to thaw and drain them well before chopping and adding to the mixture. Excess moisture from frozen strawberries may affect the texture of the muffins.
Yes, you can prepare the batter for the muffins in advance and refrigerate it overnight. When ready to bake, simply scoop the batter into the muffin tin and bake as directed. You may need to add a few extra minutes to the baking time if the batter is chilled.
Store any leftover French toast muffins in an airtight container in the refrigerator for up to 2-3 days. Reheat them in the microwave or oven before serving for the best taste and texture.
Yes. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 1-2 months. Thaw overnight in the refrigerator or reheat from frozen in the microwave or oven.
Variations & Substitutions
Try these delicious variations!
- Add chocolate chips for a chocolate covered strawberry version.
- Give the muffins some crunch by adding some toasted, chopped almonds.
- Stir in some lemon or orange zest for a citrusy twist.
- Swap out the strawberries with blueberries or raspberries for a different flavor profile.
Diet-Specific Substitutions
- Vegan: Use plant-based milk or cream, egg product and agave in place of regular. Please note that brioche is not typically vegan, so you will need to find a suitable substitute.
- Gluten-Free: Use your favorite gluten free bread in place of regular brioche.
French Toast Muffins
