Easy cranberry french toast muffins

french toast

Sometimes, bad things happen. All you can do is wrap yourself in comfort, bake some muffins, clean the house, watch your favorite movie… I do all of these things, even the cleaning part, and I like to throw in a little extra breakfast because nothing says comfort like breakfast, especially when it’s drowned in a good amount of maple syrup.

french toast

These french toast muffins are super easy to make. And, even on a bad day, you probably have all the ingredients on hand. I added some frozen cranberries and an eighth of a teaspoon of nutmeg to the mix because I needed a little Christmas cheer, even though it’s only mid-November. The nutmeg makes me think of eggnog, and automatically puts me in a happier state of mind. Of course, you can add your favorite frozen berries and spices, or leave them plain, and drizzle them with extra maple syrup.

french toast

This recipe makes 12 muffins, but if you don’t eat them all, you can wrap each of the leftover baked ones in some cling wrap and freeze them. Defrost them in the microwave when you need them.

Adapted from here.

french toast

Easy cranberry french toast muffins

Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Author Janice


  • 3 large eggs
  • 1 1/2 cups 1% milk 375 mL
  • 1/3 cup granulated sugar 75 grams
  • 2 tsp vanilla
  • 1/8 –1/4 tsp nutmeg
  • 10 slices whole wheat "Hearty Grains" bread by Weston cubed
  • 3/4 cup frozen cranberries ~75 grams
  • Lots of Quebec maple syrup for serving


  1. Preheat the oven to 375°F. Prepare two standard muffin tins by greasing them. Set them aside for later.
  2. In a large bowl, whisk together the eggs, milk, sugar, vanilla, and nutmeg until well combined. Add the cubed bread and toss gently until the egg mixture has been absorbed. Add the cranberries and toss gently to combine.
  3. Divide the muffin mixture evenly in the muffin pans, being sure to also evenly divide the cranberries among the muffins.
  4. Bake for about 30 minutes (or more, depending on how “done” you like your french toast).
  5. Serve muffins warm, with a generous drizzling of maple syrup.
  6. Leftover muffins can be cooled completely, wrapped individually in cling wrap, and stored in a resealable bag for another day.

Recipe Notes

For this recipe, I used Hearty Grains bread

, , , , , , , , , ,

7 Responses to Easy cranberry french toast muffins

  1. Kiri W. November 17, 2011 at 3:15 pm #

    I;ve never heard of french toast muffins, but hey, why not put two delicious things together? 🙂 I’m intrigued.

  2. mayssam @ Will Travel for Food November 17, 2011 at 3:40 pm #

    These sound so yummy and comforting! Cranberries, maple syrup, what’s not to like? 🙂

  3. Mania November 17, 2011 at 4:21 pm #

    I never had French toast muffins sounds so yummy specially with maple syrup, thanks for sharing 🙂
    Hope you feel better soon I know what you mean,in painfull times you just need to surround yourself by happy things just to remind yourself of good old happy times 🙂 take care of yourself & have a lovely rest of the week xx

  4. Steph November 17, 2011 at 4:38 pm #

    These look so delish!! And how cute they are as little muffins!!

  5. Torviewtoronto November 17, 2011 at 5:31 pm #

    delicious looking dessert lovely pictures

  6. Stephanie @ Eat. Drink. Love. November 18, 2011 at 1:03 am #

    French toast in muffin form? Fabulous idea! These look so yummy!

  7. Denise @ TLT - The Little Things November 24, 2011 at 10:46 am #

    What a great idea to make french toast in a muffin form!

Read previous post:
pepper jelly
Spicy cranberry-pepper jelly

I am mildly addicted to jams, jellies, and preserves. Well, maybe it's a little more than a mild addiction. More...