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    Home » Bread

    French Toast Muffins

    Published: Apr 23, 2018 · Modified: Mar 20, 2024 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    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!

    Strawberry Vanilla Bean Baked French Toast Cups! 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!

    This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

    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!

    Jump to:
    • Ingredients
    • Instructions
    • Recipe FAQ's
    • Variations & Substitutions
    • French Toast Muffins

    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.

    A French toast muffin on a red and white checkered tablecloth.

    Recipe FAQ's

    Can I use a different type of bread instead of brioche?

    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.

    Can I use frozen strawberries instead of fresh ones?

    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.

    Can I make these muffins ahead of time?

    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.

    How should I store leftovers?

    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.

    Can I freeze these French toast muffins?

    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 Muffin on a red and white checkered tablecloth wiht strawberries in the background.

    French Toast Muffins

    Dianna Muscari | The Kitchen Prep
    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!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Cool Time: 10 minutes mins
    Total Time 50 minutes mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 8 servings

    Ingredients
      

    • 2 eggs
    • ¼ cup honey
    • ¾ cups half & half
    • 1 teaspoon vanilla extract or a scraped bean or vanilla bean paste
    • 4½ cups cubed brioche
    • ½ cup chopped strawberrries chopped
    • Powdered sugar for dusting

    Instructions
     

    • Preheat the oven to 375℉. 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 is loosened a bit and begins to dissolve. Slowly whisk in the half and half. Mix in the vanilla extract and vanilla bean.
    • Carefully fold in the cubed brioche to the mixture, allowing it to soak up the majority of the liquid. {You may have to let it sit for a minute or two. Be careful not to over-stir as it will break up the bread pieces.}
    • Gently fold in the chopped strawberries until distributed throughout the mixture.
    • Using an ice cream scoop, divide the mixture into each of the greased muffin tin wells.
    • Bake for about 25-27 minutes or until a toothpick inserted in the center comes out mostly clean and the tops are golden.
    • Remove from oven and let cool for 10-15 minutes before running a knife around the outer edge of each cup. Serve warm with syrup or dusted with a bit of powdered sugar if desired.

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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    Welcome!

    I'm Dianna and I've been creating & sharing easy recipes with a fresh twist for 14 years!

    More about me

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