Baked French Toast Muffins

One of my least favorite things to do is stand over a griddle and flip pancakes or French toast.

Thankfully I avoided it with French toast that’s baked in a muffin pan.

Baked French Toast Muffins - French toast that's baked in muffin cups is so much easier!! No stovetop flipping needed! Totally irresistible!

The recipe is fast, easy, and perfect for brunch or a holiday breakfast, but it’s do-able even on busy weekday mornings.

And they’re portable so when you’re late leaving the house for work or school, it’s an easy grab-and-go breakfast. Not that I’m ever late trying to get out of the house.

Baked French Toast Muffins - French toast that's baked in muffin cups is so much easier!! No stovetop flipping needed! Totally irresistible!

As a bonus, the recipe is accidentally healthy and on the lighter side. There’s no oil or butter, I used unsweetened vanilla almond milk which keeps the recipe dairy-free, there’s only 2 tablespoons of sugar in the batter, and I used sugar-free syrup sweetened with aspartame.

For people like me who like a little French toast with our bottle of syrup, low calorie sweeteners are the way to go and can be a handy tool for people trying to reduce sugar. I’d rather save my caloric splurges for big fat cookies. Using low calorie syrup with aspartame is such a safe and simple swap.

Baked French Toast Muffins - French toast that's baked in muffin cups is so much easier!! No stovetop flipping needed! Totally irresistible!

Before starting the recipe, make sure to spray the heck out of your muffin pan with cooking spray so the egg-based batter doesn’t cause the French toast to stick.

The French toast is slightly chewy and barely crisped on the outside, and remains soft in the interior. The pieces of bread hold together remarkably well, although we had no problem devouring them, pull-apart style.

Baked French Toast Muffins - French toast that's baked in muffin cups is so much easier!! No stovetop flipping needed! Totally irresistible!

They’d be adorable served alongside Baked Parmesan Hash Brown Cups, also made in a muffin pan.

Everything tastes better that way.

Baked French Toast Muffins - French toast that's baked in muffin cups is so much easier!! No stovetop flipping needed! Totally irresistible!

Print Recipe

Baked French Toast Muffins

The recipe is fast, easy, do-able even on busy weekday mornings, accidentally healthy, and on the lighter side. There's no oil or butter, I used unsweetened vanilla almond milk which keeps the recipe dairy-free, there's only 2 tablespoons of sugar in the batter, and I used sugar-free syrup. The French toast is slightly chewy and lightly crisped on the outside, and remains soft in the interior. Make sure to spray your muffin pan very, very well with cooking spray so the French toast doesn't stick. It's a great recipe for brunch, a holiday breakfast, and they’re portable for eating breakfast on-the-go.

Yield: 8 small French toast cups

Prep Time: 5 minutes

Cook Time: about 25 minutes

Total Time: about 45 minutes, for cooling

Ingredients:

3 large eggs
scant 1/2 cup milk (I used unsweetened vanilla almond milk)
1 tablespoon light brown sugar, packed
1 tablespoon granulated sugar
2 teaspoons cinnamon
1 to 2 teaspoons vanilla extract
6 slices whole-grain or whole-wheat bread, diced into 1-inch cubes
sugar-free syrup, for serving

Directions:

  1. Preheat oven to 350F. Spray 8 of the 12 cavities of a Non-Stick 12-Cup Regular Muffin Pan (note you will not use all 12) very, very well with cooking spray or grease and flour the pan; set aside. (I don't prefer the cosmetic look of muffin liners and in this recipe, I think the bread would stick.)
  2. To a large bowl, add the first 6 ingredients, through vanilla, and whisk to combine.
  3. Add the bread and gently toss with a spoon to coat evenly. Allow bread to rest in bowl for 3 to 5 minutes, or until most/all of the batter has soaked into the bread.
  4. Evenly distribute bread (and any un-absorbed batter can be drizzled evenly) among 8 cavities in prepared pan by loosely laying it in, without packing down. Each cavity should be about 3/4-full. The bread puffs quite a bit while baking, but deflates upon cooling. Pieces should all lay fairly flat in each cavity because any pieces that are jutting up will be prone to burning.
  5. Bake for about 25 minutes or until tops are lightly golden brown, the coating mixture is set, and bread looks fairly dry (no wet batter); use your judgment when evaluating doneness because type of bread used, muffin pans, ovens, and climates vary. Start watching closely at 20 minutes.
  6. Allow French toast to cool for about 10-15 minutes in muffin pan on top of a wire rack before gently rimming each cavity with a knife if necessary, dislodging, and serving with syrup.

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Post is brought to you by the Calorie Control Council and aspartame.org. The opinions, recipe, text, and photography are my own.

47 comments

  1. Um yum. I’d totally devour a few of these little gems, Averie!

  2. I’m totally making these. And I’m with you on the syrup – I’m not wasting the sugar grams on syrup. I’d rather have pie! :)

  3. I really like the chunky look of these–lots of crevices to soak up the syrup! The little kid in me still likes to eat with her fingers so pull apart food is the perfect excuse to do just that. I always have some sugar free maple syrup on hand. There’s nothing like the real thing, but I would use way too much so the sugar free stuff keeps me in check…I’d rather save the sugar for something I can sink my teeth into as well!

    • Same here, Paula! I can use a ridic amount of syrup and I’d way rather save my splurges for other things! And eating with your fingers and pulling apart…so satisfying and these were perfect for that :)

  4. You’re going ot have to start a brunch recipes collection here! Love these. And I love that they are “accidently” healthy. Because you wouldn’t do that on purpose, would you? ;)

    I’ve seen French Toast bakes, but never muffins. Such a great idea. Not that I ever eat while walking….

  5. OMG, those all look SO amazing!! I normally wouldn’t take the time to make anything this elaborate for breakfast (no time), but I had such a great trip down Vicarious Lane, delicious!!

    • Honestly it’s as easy as tearing some bread up, pouring an eggy/milk mixture over the top and putting the little cubes in the muffin pan – super easy and not elaborate. Trust me, I have to time for elaborate :)

  6. Weird! One of my FAV things to do is just flip pancakes…I like how mindless it is. I guess it’s similar to some people who like to wash the dishes (I HATE DOING THAT!!)….either way, I love these muffins! They look fabulous!

  7. I hate flipping pancakes too! Especially because I get to stand in the kitchen while my husband is eating away, haha! I love french toast muffins, these look amazing!

  8. I’m never late getting out of the house either, but I’d happily eat these anywhere! Love that you use the almond milk. It always turns out great, and then you don’t have to worry about dairy.
    Plus, honestly, standing at the stove is awful. I wonder if anyone likes doing that…

    • I just had one reader say she liked standing over her griddle! I need to have her make mine :) I hattttte that job. It’s so tedious and if you turn your back for a second, they burn. If you watch them, then never cook. LOL

  9. These are perfect for Christmas morning you can throw them in the oven and they bake while you open presents. Excellent idea…I love real maple syrup it’s an East coast thing we’re pretty serious about our syrup, but they are portioned controlled so a little real syrup won’t hurt…right???

  10. These little portable, individual sized French toast cups are so fun! I like that they are a little healthier too.

  11. Love these french toast muffins, Averie! I’ve made mini pancake ones before, but never french toast, so I can’t wait to try these! And what a fun way to eat them too! Pinned!

  12. I love it when you come up with recipes like this! But then again, breakfast is my favorite meal. Would they be a good make-ahead food (as in, make it the day before and pop it in the microwave before eating)?

    Did your griddle purchase make flipping pancakes any easier? It was a game-changer for me … and living in the chilly midwest, I kinda actually LIKE standing over the hot griddle on a cold morning!

    • As long as you’re okay with microwaving, these are totally fine as a make-ahead! Some people aren’t as into microwaving (personally I love it) but I think you’ll be just fine using it!

      And my griddle…being that I don’t have a big family and don’t really cook big breakfasts regularly, I don’t use it much. With all the other baking and cooking I do, elaborate breakfasts are not my thing and hauling out the griddle just isn’t on my to-do list. LOL :) But overall YES WAY better flipping with it than before! Night and day!

  13. These are so cute! :) The perfect breakfast for when you have a lot of people over.

  14. I love french toast. It is the best breakfast treat to me. I could eat it every morning and what a fun way to eat it- in a muffin:))

  15. Wow! I clicked on this post because of the gorgeous (and delicious looking) photo, but to find out they’re healthy too is great! Thanks for sharing!

  16. These sound incredible! It’s like my two favorites in one!

  17. I love french toast with muffin style! Love that this makes better use of your time and mine. :-)
    Perfect for Christmas morning too! Pinned.

    Have a great weekend Averie!

  18. I am so bad when it comes to watching something at the stove and so many times I have browned my butter (which was not intentional! ha).
    I love how easy these are and they look super cute!!

  19. Yum! What a great idea! Thanks for sharing the recipe, I will definitely try this.

  20. Oh my, how scrumptious do these look! I especially love that they are mini and portable!

  21. MMMM looks delish, but I would stick to natural sweeteners! aspartame is sooo bad for you :(

  22. Such a great idea! I bet these are amazing.

  23. Ugh, YES! Pancakes, waffles & French toast… It’s totally a love-hate relationship. I adore eating them, but making them for more than 1 person is such a chore. And I’d rather spend the time doing something else productive, like… Eating more chocolate. (Truth.) Love this muffin version!!

  24. I absolutely love your recipes especially the muffins!! Saved the recipe for chrismas :)

  25. Just made these for Saturday breakfast. Delicious!! I never really looked at label for maple syrup. I was shocked! Natural, but pure sugar. More than a days worth. I am going to alternate with a high-fructose corn syrup free/sugar free brand of syrup now.

    • Thanks for trying these for your Sat breakfast! Yes with syrup you have to be careful because what seems like a ‘small amount’ can be like 300 calories if you like to squirt it on generously like I do :)

  26. I’m totally trying these soon! YUM! PINNED! :)

  27. Great recipe. Just made these this morning with the parmasean hash brown cups to cheer up my husband since we are in the middle of a snowstorm and he hates the snow and cold. Texan. I loved the hash brown cups! The French toast was great, but going to try with cinnamon and nutmeg next time, and try with a French loaf. Thanks again!

  28. These look fabulous! I love a good one bowl treat, and savory muffins are the best

  29. These all looks delicious but, please research aspartame ?dangerous substitute. Will try these with a reduced amount of pure maple syrup ?

  30. I just took these out of the oven, and they’re awesome! I adjusted to try to get a dozen muffins (figured I might as well fill the whole tin) using 5 eggs and all the leftover bread crusts that get thrown in my freezer from my kids’ lunches. They have a little more texture thanks to the crusty bits, but are still awesome. This will be my new go-to for leftover crusts! I’m thinking maybe some chopped nuts on top though next time…

  31. Shoot my last comment got auto corrected…
    I found this awesome Artisan bread made by Sara Lee. It is to die for (in all forms)! I have made French toast with it and it was sooooo yummy. Do you think switching out the bread would be a problem?

  32. Awesome to see that this is dairy free. My daughter is allergic to dairy and we’re always looking for healthy treats for her that she’ll enjoy and we already use almond milk a lot. Looking forward to giving these a try. 

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