Triple Berry French Toast Muffins are like mini french toast casseroles baked in muffin cups! Loaded with strawberries, blueberries, blackberries and a vanilla-y egg custard, these muffins are perfect for breakfast on-the-go, holidays, Mother’s Day and brunches. They are such an easy way to serve French Toast!
French Toast Muffin Cups
Making French Toast Muffins is just like making an easy french toast casserole. But instead of using a 9×13 baking dish, the ingredients bake up golden brown and tender in a muffin tin!
The result? Your very own french toast bake, in individual portions, looking like gorgeous berry-filled bakery muffins.
Besides looking pretty with its colorful berries, dusting of powdered sugar and pops of bright orange zest, this recipe is one of the easiest ways to serve french toast. These muffins have all the classic flavors of berries and french toast, reheat nicely for busy week day mornings, feed a crowd for holidays and brunches and taste best when put together the night before!
RELATED RECIPE: French Toasted Blackberry Cream Cheese Sandwiches
The Best Bread for French Toast Recipes
Almost any bread works for french toast. For these muffins, I always use brioche, or cinnamon brioche. But you can also use:
- croissants
- french bread
- sour dough
- Texas toast
- challah
- sour dough
Ingredients
I’ll walk through an overview of ingredients & steps in this section along with helpful tips!
Look for specifics at the end of the post in the recipe card.
- small loaf of brioche bread (I used a cinnamon brioche.)
- large eggs
- half and half cream
- strawberries
- blueberries
- blackberries
- brown sugar
- ground cinnamon
- ground ginger
- vanilla extract
- salt
- powdered sugar and orange zest for topping
How to Make Triple Berry French Toast Muffins
Assemble Muffins. Line bottom of muffin cups with 2-3 bread cubes. Add 1-3 of each berry. Top with more bread cubes, a few more berries, then gently press ingredients into the muffin cup. Lightly sprinkle with brown sugar (if fruit is not in season).
Pour in Egg Custard. In a medium bowl or large measuring cup, whisk together eggs, half and half cream, brown sugar, vanilla, cinnamon, ginger, salt. Carefully pour egg mixture equally into all muffin cups, pouring over each bread cube. Let stand 15 minutes to overnight, covered in the refrigerator.
Bake & Top. Bake for 30 minutes (for jumbo cups or 20 minutes for regular cups) until tops are golden brown and muffins are firm. Remove from oven and let stand for 5 minutes before dusting with powdered sugar and topping with orange zest. Enjoy!
Making Ahead, Storing & Freezing
This recipe is ideal for making the night before, giving your bread cubes optimal time to soak up all of that sweet, vanilla-y egg custard. Simply assemble the muffins, pour in the egg mixture, cover tightly and store in the refrigerator over night.
Remove muffins from the fridge 30 minutes before baking to remove the chill. Bake as directed. A few more minutes baking time might be because the muffins will be cold.
To store leftover muffins, cover tightly and refrigerate for 3-4 days.
To freeze, wrap each muffin individually and freeze 2-3 months.
To reheat, warm in the microwave or in a 350° oven until warm.
What to serve with Berry French Toast Muffins
- Maple Bourbon Candied Bacon
- BEST Creole Sausage Balls
- Cheesy Hashbrown Casserole (no canned soup)
- Classic Fruit Salad with Old Fashioned Cream Sauce
- Pineapple Orange Fizzy Drinks
More Muffin Recipes To Love
- Farmstyle Buttermilk Strawberry Muffins
- Cobblestone Apple Muffins
- Delicious Carrot Zucchini Muffins with Walnuts
- Best Pumpkin Muffins with Easy Streusel Toppings
- Homemade Gingerbread Muffins
French Toast Casserole Recipes
- Strawberry French Toast Casserole
- Banana French Toast Bake with Frosted Flakes
- Make-Ahead Blueberry French Toast Bake
- Egg Nog French Toast Bake with Cranberries & Pecans
If You Make This Recipe, I Can’t Wait To Hear About It!
Leave A Comment & Rating Below Or Snap A Photo To Share.
Triple Berry French Toast Muffins
Ingredients
- 14 ounce cinnamon brioche bread loaf, sliced and cubed into bite-sized pieces
- 8 ounces strawberries, quartered
- 6 ounces blackberries
- 6 ounces blueberries
- 5 large eggs
- 1 cup half and half
- ½ cup packed brown sugar (plus a little extra for sprinkling)
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Topping
- powdered sugar
- zest from one orange
Instructions
- Preheat oven to 350℉. Generously butter muffin tins.
- Line bottom of muffin cups with 2-3 bread cubes. Add 2-3 each of strawberries and blueberries and 1 blackberry to each muffin cup. Top with more bread cubes, a few more berries, then gently press ingredients into the muffin cup. Lightly sprinkle with brown sugar (if fruit is not in season).
- In a medium bowl or large measuring cup, whisk together eggs, half and half cream, ½ cup brown sugar, vanilla, cinnamon, ginger, salt. Carefully pour egg mixture equally into all muffin cups, pouring over each bread cube. Let stand 15 minutes to overnight, covered in the refrigerator.
- Bake for 30 minutes (for jumbo cups or 20 minutes for regular cups) until tops are golden brown and muffins are firm. Remove from oven and let stand for 5 minutes before dusting with powdered sugar and topping with orange zest.
Video
Notes
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- croissants
-
- french bread
-
- sour dough
-
- Texas toast
-
- challah
-
- sour dough
Nutrition
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