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Brioche Cranberry French Toast Muffins

Makes 18 Muffins

I love cranberry muffins or scones therefore when I tried making this one with Brioche bread I bought at cobs I was pleasantly surprised how good them made French toast taste. I love finding different ways to make traditional French toast and this one is out there.


6 large eggs

2 cups milk

½ cup whole cream

1/3 cup sugar

1 tbsp vanilla

1 tbsp maple syrup

1 tsp ground cinnamon

¾ cup dried cranberries

1 loaf Brioche bread

Cooking spray

Maple syrup

Icing sugar


  1. Whisk together eggs, milk, cream, sugar, vanilla, maple syrup, cinnamon and cranberries in a coverable mixing bowl

  2. Chop bread into 1 inch cubes and place into egg mixture

  3. Toss everything together to ensure all the bread is coated with egg mixture

  4. Cover bowl and refrigerate at least three hours but best overnight

  5. When ready to bake preheat oven 350°F

  6. Spray muffin tins with cooking spray

  7. Divide bread mixture among the muffin cups, filling about ¾ full

  8. Pour water into any empty cups

  9. Bake for 20 – 25 minutes until tops are lightly golden brown and egg mixture has set

  10. Bread will puff up while baking and deflates as it cools

  11. Let muffins cool for 15 minutes, then run a spoon around the rim to lift the muffin up

Serve with a dusting of icing sugar and some syrup


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