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Grab-and-Go French Toast Muffins Rolled in Cinnamon Sugar Butter

Custard-soaked bread baked into individual muffins, dipped in melted butter, and rolled in cinnamon sugar for a portable breakfast treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6 people
Calories: 310
Ingredients Equipment Method

Ingredients
  

6 cups cubed day-old brioche or challah bread
3 large eggs
1 cup whole milk
1/4 cup heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted, for greasing and dunking
1/3 cup granulated sugar mixed with 1 teaspoon cinnamon, for rolling

Equipment

  • 1 standard 12-cup muffin tin
  • 1 large mixing bowl
  • 1 whisk
  • 1 ice cream scoop or large spoon
  • 1 small shallow bowl, for the butter
  • 1 small shallow bowl, for the cinnamon sugar

Method
 

Whisk the eggs, milk, cream, sugar, vanilla, and cinnamon together.
    Toss the bread cubes in the custard and let soak for 5 minutes.
      Grease the muffin tin generously.
        Spoon the soaked mixture into the muffin cups, mounding slightly.
          Bake until puffed and golden.
            Cool for 5 minutes, then remove from the tin.
              Dip the warm tops in melted butter, then roll in cinnamon sugar.