Brioche French Toast Muffins

One of our fan (and our family) favorites is our Overnight French Toast Bake.  We love it so much that we jazzed it up a bit to a muffin size.  Great to take with you and perfect to entertain with!  A hit at any brunch or breakfast table!  Great for entertaining guests and family for Easter.

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Brioche French Toast Muffins

Course: Breakfast
Keyword: Breakfast Favorites
Servings: 8 servings
Author: Denise


  • 1 loaf bread Texas toast, challah or brioche work well, or sub gluten free, cut into 1” cubes (see note)⁣
  • 8 eggs⁣
  • 1 cup regular or almond milk⁣
  • 1 cup heavy cream⁣
  • 1 tsp vanilla extract ⁣
  • 1/2 cup sugar⁣
  • 1 tsp cinnamon⁣
  • 1/2 tsp nutmeg⁣
  • 1/2 tsp pumpkin pie or apple pie spice ⁣
  • 1/2 tsp kosher salt ⁣

To Serve:⁣

  • Maple syrup⁣
  • Powdered sugar⁣
  • Fresh fruit⁣


  • Preheat oven to 350 degrees.
  • Spray a standard size muffin tin with nonstick cooking spray or line with muffin liners.
  • Crack eggs into a medium bowl and add milk through salt. Whisk well to combine. Add in bread cubes. Using clean hands or a spatula, work to combine bread with egg mixture, trying to absorb as much mixture into the bread as possible.
  • Scoop bread mixture into muffin tins. Pour any extra liquid over top.
  • Bake 25-30 minutes or until nicely golden brown.
  • Top with syrup and powdered sugar. Serve with fruit.


If you have time, leave bread cubes spread out on a baking sheet for several hours or overnight to dry out. They will better absorb the egg mixture this way, but if you don’t have time for this step, simply bake a few extra minutes.⁣
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