French Toast Muffins

French Toast Muffins are an irresistible STRESS FREE make-ahead breakfast your whole family will love!

There’s French Toast Muffins and then  there’s these PEACHES AND CREAM French Toast Muffins!  These French Toast Muffins are  bursting with sweet peaches, crowned with cinnamon streusel, doused with syrup and topped with luscious cream! They may look deceptively gourmet but are super easy to make!  All the French Toast Muffin ingredients are combined in one bowl then baked in muffin tins for an easy, “insanely delicious” new breakfast tradition. 

up close of French Toast Muffins with syrup

French Toast Muffins Recipe

These French Toast Muffins were rated “insane” by my food critic, husband, Patrick.  Even the microwaved leftovers had him repeating, “insane, insane, insane.”  And as I explained in my “insane” Scalloped Potatoes and Bacon Au Gratin, “insane” is a very, very good thing.  Its a recipe that is so crazy good that it blows your mind.  You don’t want to stop eating after 2 muffins, 3 muffins, 4 muffins…

This French Bread Muffin recipe is also insanely easy to make.  Simply whisk together your batter ingredients, add your glorious peaches and bread and let it drink up all the cinnamon goodness for a couple hours up to overnight – making it the perfect easy make ahead breakfast.  You can even make the streusel topping and cream topping ahead so when you are ready to eat, all you have to do is pop these babies in the oven.  It will be the longest 25 minutes of your life – but SO worth it!

top view of baked French Toast Muffins

WHAT BREAD IS BEST FOR FRENCH TOAST MUFFINS?

I chose French Bread for these French Toast Muffins because every grocery store carries French bread and it’s the most economical.  The general consensus, however, is there are four winners for the BEST bread to use for French Toast Muffins:  French Baguette,  Brioche, Challah and Texas toast. If you want an instant upgrade to your dish, I suggest trying one of the latter – but they are all fabulous.

HOW DO I MAKE GLUTEN-FREE FRENCH TOAST MUFFINS?

You can make Gluten-Free French Toast Muffins by swapping out the bread for your favorite thick gluten-free bread. Its as easy as that!

How to Prevent Soggy FRENCH TOAST MUFFINS

I’ve seen “French Toast Muffins” around the internet for a while now, but I was kind of wary about them because I don’t like soggy French toast – at all.  But these little morsels aren’t soggy at all but a bundle of French Toast deliciousness!  

The trick I discovered is to use 2 day old French bread that you cut up when its fresh and let sit for a couple of days so it becomes a little stale.

Or you can make it stale by spreading your bread cubes on a baking sheet and bake for about 20 minutes to get them nice and dried out.  No more soggy French Toast Muffins!

showing how to make French Toast Muffins by adding bread cubes to batter

Best Batter for French Toast Muffins

The French Toast Muffin batter is the same batter I  use in my Creme Brulee French Toast (another insane recipe if you haven’t tried it) which boasts hints of molasses, orange extract, vanilla and cinnamon so the muffins themselves are seeping with flavor and peaches!  

The sweet, smooth, delicate peach morsels get mixed right into the batter so they bake into the muffins for bursts of sweet peach glory.

French Toast Muffin Variations

If peaches aren’t your thing, you make make these French Toast Muffins plain or you can fold in fresh strawberries, raspberries or blueberries. But at some point, I HIGHLY encourage you to try them with peaches – they are my favorite add-in I’ve tried.

showing how to make French Toast Muffins by adding bread cubes to muffin tin

Best Topping for French Toast Muffins

And no insane French Toast Muffin recipe would be complete without a killer Cinnamon Brown Sugar Streusel topping! 

The topping is super easy to make, simply add all the ingredients to your food processor and pulse a couple times – love this 10 second method.   If you don’t have a food processor, you can cut the butter in with two forks or a pastry cutter – no problem.  

showing how to make French Toast Muffins by adding streusel toppiing

What To Serve with French Toast Muffins

Sprinkle the pale streusel over the French Toast Muffins and watch it transform into golden, crystallized brown sugar topping just begging to be drowned in:

  • syrup
  • freshly whipped, velvety, fluffy, sweet cream
  • more silky sweet peaches
  • You may also top French Toast Muffins with other fruits such as blueberries or strawberries

SIDES

These French Toast Muffins can be a meal in themselves or serve with simple sides of scrambled eggs and fresh fruit.  If you want to make them part of a breakfast feast, serve them with:

showing how to make French Toast Muffins by baking in the oven

HOW TO MAKE FRENCH TOAST MUFFINS

  1. Prepare bread.  Slice and cube up your 2-day-old bread and place into a large bowl.
  2. Make French Toast Batter.  Mix eggs, cream, milk, sugar, syrup, vanilla extract, orange extract and cinnamon together in a bowl.
  3. Fold in bread and peaches.  Mix peaches into batter then gently fold bread into mixture with your hands, just until bread is evenly coated. 
  4. Chill. Cover and refrigerate for 2 hours up to overnight.
  5. Assemble.  Evenly divide bread/peach mixture between greased muffin tins, pushing mixture down into the tins as needed. Set aside.
  6. Make streusel.  Combining sugar, flour, cinnamon, and butter, in a medium bowl. Cut in the butter with pastry cutter, 2 forks, OR (my favorite method) place mixture in food processor and pulse until the mixture is crumbly. Spoon topping evenly over muffins.topping spoon over cubed bread in tins.
  7. Bake.  Bake muffins for 25-30 minutes until tops are golden.
  8. Serve. Serve with syrup, cream and garnish with additional peaches.
showing how to make French Toast Muffins by pouring syrup over muffins

Can I make French Toast Muffins Ahead of Time?

Absolutely!  French Toast Muffins are the perfect make ahead breakfast for special occasions or whenever you want a stress free breakfast!

  • French Toast Batter:  French Toast Muffins are best if the batter, bread and peaches are allowed to soak in the fridge overnight. 
  • Streusel: I also make the streusel the night before and store in the refrigerator in a separate airtight container. 
  • Whipped Cream: while the saturated bread cubes are coming to room temperature before baking, you can make the fresh whipped cream in minutes.
  • Everything Else:  while the muffins are baking, you can prep any additional sides.

HOW LONG ARE OVERNIGHT FRENCH TOAST MUFFINS GOOD FOR?

French Toast Muffins should be tightly covered or stored in an aright container.  When properly stored, French Toast Muffins are good for up to 5 days.

a fork taking a bite of French Toast Muffins

HOW TO REHEAT FRENCH TOAST MUFFINS?

You can reheat leftover baked French Toast Muffins two ways:

  • Microwave:  The microwave is good for instant pleasure and individual muffins but you will lose some of the crunchiness of the muffins.  To microwave, place muffins on a microwave safe plate and microwave for one minute.  Continue to microwave at 15-second intervals if needed to heat through.
  • Oven.  Reheating leftover French Toast Muffins in the oven will yield the best results.  Cover muffins with foil and bake at 325 degrees F for 10 minutes or until warmed through.

HOW TO FREEZE FRENCH TOAST MUFFINS

You can freeze your French Toast Muffins before or after baking.  Both options work great, and adds to the easiness and flexibility of this tasty recipe.

TO FREEZE BEFORE BAKING:

  • Assemble your French Toast Muffins in the muffin tray but do not add topping.
  • Tightly wrap tin in plastic wrap a couple times followed by foil.
  • Make the topping and transfer it to a freezer bag to freeze.
  • Freeze French Toast Muffins and topping separately for up to 2 months.
  • When ready to cook, thaw Muffins and topping completely in the refrigerator, this may take up to 12 hours.
  • Bake per recipe instructions. 25 to 30 minutes at 350 degrees F.

TO FREEZE AFTER BAKING:

  • Allow French Toast Muffins to cool completely.
  • Tightly wrap muffins in plastic wrap a couple times then place in a freezer size plastic bag.
  • Freeze French Toast Muffins for up to 3 months
  • When ready to eat, thaw muffins completely in the refrigerator, this may take up to 12 hours.
  • Cover muffins with foil on a baking sheet and bake at 325 degrees F for 10 minutes or until warmed through.

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Baked Peaches and Cream French Toast Muffins are an irresistible STRESS FREE make-ahead breakfast bursting with sweet peaches, crowned with Cinnamon Streusel, doused with syrup and topped with luscious cream! !

Peaches and Cream French Toast Muffins

French Toast Muffins are an irresistible STRESS FREE make-ahead breakfast your whole family will love! These Peaches and Cream French Toast Muffins are bursting with sweet peaches, crowned with cinnamon streusel, doused with syrup and topped with luscious cream! They may look deceptively gourmet but are super easy to make! All the French Toast Muffin ingredients are combined in one bowl then baked in muffin tins for an easy, "insanely delicious" new breakfast tradition.
Servings: 12 muffins
Prep Time: 25 minutes
Cook Time: 30 minutes

Ingredients

  • 1 loaf 2 day-old French bread cut into 1/2” cubes (about 13 cups)*

French Toast “Batter”

  • 5 eggs
  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon orange extract
  • 1/8 teaspoon salt
  • 1 15 oz. can peach halves in JUICE, drained and chopped

Cinnamon Streusel Topping

  • 1/3 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons butter, chilled and roughly chopped

Cream

  • 1 1/4 cups heavy whipping cream
  • 2 1/2 tablespoons Powdered sugar
  • 1/2 teaspoon vanilla

Garnish (highly recommended)

  • fresh or canned peaches chopped

Instructions

  • In a large mixing bowl, whisk together the French Toast “Batter” Ingredients except for the peaches. After whisking until smooth, stir in peaches. Gently fold bread into mixture with your hands, just until bread is evenly coated. Cover and refrigerate for 2 hours up to overnight.
  • Remove bread/peach bowl from refrigerator 30 minutes before ready to bake. Meanwhile, spray a 12 count muffin tin with nonstick cooking spray WITH FLOUR in it*** or butter and flour the tins. Evenly divide bread/peach mixture between muffin tins, pushing mixture down into the tins as needed. Set aside.
  • Prepare Cinnamon Streusel Topping by combining the sugar, flour, cinnamon, and butter, in a medium bowl. Cut in the butter with pastry cutter, 2 forks, OR (my favorite method) place mixture in food processor and pulse until the mixture is crumbly. Spoon topping evenly over muffins.
  • Prepare Cream by beating heavy cream, sugar and vanilla together on high speed until stiff peaks form. Refrigerate until ready to use.
  • Bake muffins for 25-30 minutes at 350F degrees or until tops are golden. Broil for a more deeply golden top if desired. Let muffins cool for 5 minutes before removing from pan. Serve with syrup, cream and garnish with additional peaches.

Notes

*I cut my bread when its fresh then leave the cubes in a large bowl uncovered on my counter for two days to become a little stale - this guarantees the bread will not be soggy at all and the muffins will be the perfect texture.
**You may substitute the ¾ cup milk and ¾ cream with 1 ½ cups half and half which is the same. I use the milk/heavy cream combo because heavy cream is already needed for the recipe – that way I don’t have to buy both half and half and heavy cream.
***Regular nonstick cooking spray will NOT work in this recipe.

HOW TO REHEAT FRENCH TOAST MUFFINS

You can reheat leftover baked French Toast Muffins two ways:
  • Microwave:  The microwave is good for instant pleasure and individual muffins but you will lose some of the crunchiness of the muffins.  To microwave, place muffins on a microwave safe plate and microwave for one minute.  Continue to microwave at 15-second intervals if needed to heat through.
  • Oven.  Reheating leftover French Toast Muffins in the oven will yield the best results.  Cover muffins with foil and bake at 325 degrees F for 10 minutes or until warmed through.

HOW TO FREEZE FRENCH TOAST MUFFINS

You can freeze your French Toast Muffins before or after baking.  Both options work great, and adds to the easiness and flexibility of this tasty recipe.

TO FREEZE BEFORE BAKING:

  • Assemble your French Toast Muffins in the muffin tray but do not add topping.
  • Tightly wrap tin in plastic wrap a couple times followed by foil.
  • Make the topping and transfer it to a freezer bag to freeze.
  • Freeze French Toast Muffins and topping separately for up to 2 months.
  • When ready to cook, thaw Muffins and topping completely in the refrigerator, this may take up to 12 hours.
  • Bake per recipe instructions. 25 to 30 minutes at 350 degrees F.

TO FREEZE AFTER BAKING:

  • Allow French Toast Muffins to cool completely.
  • Tightly wrap muffins in plastic wrap a couple times then place in a freezer size plastic bag.
  • Freeze French Toast Muffins for up to 3 months
  • When ready to eat, thaw muffins completely in the refrigerator, this may take up to 12 hours.
  • Cover muffins with foil on a baking sheet and bake at 325 degrees F for 10 minutes or until warmed through.
 
 
 

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12 Comments

  1. Sheila says

    Wow, these were delicious! They required a little more time and attention but were so worth it! I made these for this Saturday morning’s brunch. At 2:30 a.m. I woke up realizing I had forgotten to mix the bread and egg mixture to sit for 2 hours or more so I had to get up and throw it together. My crew wouldn’t have waited 2 1/2 hours for breakfast upon waking. 🙂 These were so good it was worth the extra effort! Thank you for sharing such goodness. My husband immediately claimed as his the 2 leftover ones.

    • Jen says

      I am SO glad these were worth the extra effort! Its always happy when something extra delicious comes out of it! Your husband is a lucky man with you as the cook AND getting leftovers :)!

  2. Jill says

    Do you include the juice with the chopped peaches or do you drain and chop the peaches, discarding the juice?

    • Jen says

      Hi Jill, I just re-read the recipe and can see how that can be confusing. I will edit it -thank you! You do NOT include the juice – it is just to specify that the peaches should be in juice not syrup. Thanks!! ENjoy!

  3. lil says

    Jill

    Have you used fresh peaches tha have been frozen

    • Jen says

      Hi Jil! I haven’t used frozen fresh peaches but I don’t see why they wouldn’t work!

  4. Jill says

    Instead of baking in a muffin tin, could you bake it in a 9×13 and just add a few minutes to the baking time?

    • Jen says

      Yes, that should be delicious!

  5. Layne says

    Very scrumptious! I felt pretty awesome serving these to my siblings that were visiting for the weekend. Dessert for breakfast- yes please!

    • Jen says

      Can’t ever beat dessert for breakfast! So happy they were a hit and how fun to have your family in town! I hope had a blast!

  6. Rita says

    Hey, Jill, I ran across your channel when I was looking for easier ways to paint my kitchen cabinets. I am so glad I did!! I love all of the great recipe s, I was wondering if you have ever used any sugar subs.? My husband is diabetic..any help?? Thanks for sharing..Rita

    • Jen says

      Hi Rita, welcome to my site! I don’t use any sugar substitutes, sorry about that! I would say my recipes with the least amount of sugar would be my Mexican recipes so maybe start there?