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Strawberry French Toast Muffins for Family Breakfast
Youssef Hb

Strawberry French Toast Muffins for Family Breakfast

Soft custardy muffins filled with juicy strawberries and warm spices, baked to perfection. A family-favorite breakfast in a grab-and-go format that feels like a warm hug from the kitchen.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 6 cups day-old bread, cubed (brioche preferred)
  • 1½ cups strawberries, diced (fresh or thawed frozen)
  • 4 large eggs
  • ½ cup milk
  • ½ cup heavy cream
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 4 tablespoons melted butter (or use oil as a substitute)

Method
 

  1. Preheat oven to 350°F. Grease a 12-cup muffin tin.
  2. Combine cubed bread and diced strawberries in a large bowl.
  3. In a separate bowl, whisk together eggs, milk, cream, sugar, vanilla extract, cinnamon, salt, and melted butter until the sugar dissolves.
  4. Pour custard mixture over the bread-strawberry mixture. Fold gently to combine and prevent bruising the bread.
  5. Distribute batter evenly into the prepared muffin tin, pressing lightly to eliminate air pockets.
  6. Bake for 25–30 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  7. Let cool at room temperature for 5 minutes. Dust with powdered sugar and drizzle with warm maple syrup before serving.

Notes

Use parchment paper liners for easier release.
To soften butter quickly, microwave it in 10-second increments.
Add a sprinkle of nutmeg for an extra warm flavor.
Leftover muffins can be frozen for up to 2 months.