• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Feels Like Home™ logo

  • Shop
    • Christianity Downloads
    • Family Downloads
    • Food & Cooking Downloads
    • Hobbies & Crafts Downloads
    • Learning Downloads
  • Blog
  • Family
    • Parenting
    • Holidays & Celebrations
    • Marriage
    • Kids activities
      • Kids Crafts
      • Christmas Crafts for Toddlers & Preschoolers
      • Christmas Crafts for Kids
      • Christmas Crafts for Tweens & Teens
    • Learning
      • Reading & Writing
      • STEM
  • Faith
    • Bible Study
    • Encouragement
  • Recipes
    • Comfort Food
    • Eating after Bariatric Surgery
    • Gluten-Free
    • Recipes for Foodie Kids
    • Quick & Easy Weeknight Meals
  • Health
    • Mental Health
      • Hobbies & Crafts
      • Self-Care
    • Physical Health
      • Bariatric Surgery
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • SHOP
  • RECIPES
  • FAMILY
  • FAITH
  • HEALTH
    • Facebook
    • Pinterest
    • Twitter
  • ×
    See More:   Breakfast Comfort Food Holiday Meals Raising Foodie Kids Recipes for Beginners Vegetarian

    Last Modified: May 27, 2022 by Tara Ziegmont Leave a Comment

    Cheesecake Stuffed French Toast Muffin Cups

    Jump to Recipe Print Recipe
    syrup being poured on a French toast muffin cup
    a French toast muffin cup cut in half with the cream cheese filling showing
    French toast muffin cups topped with fresh berries
    a French toast muffin cup with one bite taken out
    a close up of a french toast muffin cup

    These French Toast Muffins are easy to make using foods you already have in your pantry! French bread, cubed and covered in a rich egg yolk, heavy cream, and vanilla mixture, is stuffed with a delicious cream cheese filling, and baked until golden and crispy. They're the perfect bite-sized breakfast.

    cheesecake stuffed French toast muffin cup covered with fresh berries

    When I think of Christmas breakfast, I think of my mom's stuffed French toast casserole which is absolutely amazing. However, stuffed French toast casserole is not portable and so has to be saved until after all the presents are opened.

    Wanting to serve something hand held that could travel to the living room while the kids are opening their presents, I decided to transform my mom's casserole into cheesecake stuffed French toast muffins. The taste is very similar, but these are portable.

    French toast muffins are impressive and would make an awesome addition to any brunch or breakfast table. They look (and taste!) like they were really complicated, but actually, they come together in a few minutes.

    What are French toast muffins?

    Soft, chewy french bread is soaked in a custard-like mixture, pressed into jumbo muffin tins, filled with a delicious cheesecake mixture and baked into a perfect muffin. Top with fresh berries and drizzle with maple syrup for a scrumptious breakfast or brunch!

    What you'll need to make cheesecake stuffed French toast cups

    Equipment

    You will need a jumbo muffin pan with muffin cups or liners. You could probably make the recipe with a regular sized muffin pan, but they will (obviously) be much smaller, and you will have to cut your bread into smaller pieces.

    I used an egg separator and a citrus juicer, but you could probably do those things by hand if you're in a pinch.

    Finally, you will need an electric mixer of some sort. The stand mixer is the best to use, but mine is a pain to dig out from the back of the counter and so I most of the time use my hand held electric mixer. It's a little less convenient to use and doesn't do quite as good of a job as the stand mixer, but it still works pretty well.

    Ingredients

    For the muffins

    French toast muffin ingredients
    • Cooking spray - If you're using paper muffin cups, you probably don't need cooking spray, but I sprayed my muffin cups anyway to make sure the French toast released from the paper nicely.
    • Milk - Dairy or non-dairy milk will be fine.
    • Heavy cream - This makes the custard nice and thick and rich.
    • Large egg yolks - You will not use the egg whites, just the egg yolks.
    • Ground cinnamon - I love cinnamon in French toast. It gives French toast a really nice, deep flavor and adds something that you will miss if you leave it out.
    • Vanilla bean paste - Vanilla bean paste is thick and glue-like and contains ground up vanilla beans. You can substitute an equal amount of vanilla extract, but it won't have as much rich vanilla flavor. Vanilla extract is made from vanilla beans soaked in alcohol for a long time. This is fine, but the actual beans are removed from the liquid before it's bottled up and sold to you.
    • Salt
    • Sugar - I used white sugar, but you could also use brown sugar.
    • French bread, cut into small cubes - I like French bread for this recipe because it is firm and holds up nicely, but you could use any bread really, including white bread, brioche, or even croissants just as long as you let the cubes sit out for a day or so to get stale prior to soaking it in the custard mixture.

    For the cream cheese filling

    cheesecake filling ingredients
    • Cream cheese - Anytime I'm making cheesecake anything, I buy the full fat cream cheese. The lower fat version simply doesn't taste as good.
    • Sugar - White sugar only here.
    • Large egg - The whole egg, white and yolk.
    • Large egg yolk
    • Lime juice - It's okay to substitute lemon juice here. You might be tempted to leave this out because you're only using a small amount, but please don't. You need the acid in the cheesecake filling to make it taste like cheesecake and not just cream cheese. And please, for the love of all that is holy, buy a real lime for 80 cents and squeeze it yourself. There is no comparison between fresh lime juice and that nasty stuff that comes in a bottle.

    For serving

    • Powdered sugar - A sprinkle of powdered sugar makes the muffins look and taste really nice.
    • Melted butter
    • Warm maple syrup
    • Raspberries
    • Blueberries
    • Blackberries

    How to make French toast muffin cups with cheesecake filling

    For the French toast muffins

    1. Preheat the oven to 350ºF. Spray a jumbo muffin tin with nonstick cooking spray or line the wells with disposable muffin liners..
    2. In a large mixing bowl, whisk together the milk, heavy cream, eggs, cinnamon, vanilla bean paste, and salt until well combined.
      mix the spices
    3. Stir in the sugar.
      add the milk and cream
    4. Pour the egg mixture over the french bread and toss to coat. Let it set for 5 minutes to allow the bread to soak it up, pressing the bread down into the custard if necessary.
      soak the bread in the custard mixture

    For the cheesecake filling

    1. While the bread is soaking, make the cheesecake filling. Add all of the cheesecake filling ingredients to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes to ensure that the mixture is smooth and creamy. Alternately, add ingredients to a medium bowl and use a hand mixer with the beater attachments to beat for 2 minutes or until smooth and creamy. If there are any cream cheese lumps after beating, make sure to use a spoon to smoosh them against the side of the bowl and then beat for a bit longer to mix them in.
      mix the cheesecake filling ingredients cheesecake filling after beating

    To assemble the French toast muffins

    1. Press enough of the soaked bread mixture into each mold to create a base and sides, leaving just enough of a well in the center to fill with cheesecake filling. After filling all 6 muffin cups, there should still be about 1 ½ cups of soaked bread leftover to form the muffin tops.
      press the soaked bread into the muffin cups
    2. Spoon cheesecake filling into each of the muffin wells.
      spoon cheesecake filling into each muffin
    3. Top with the remaining soaked bread.
      add French bread on top of the cheesecake filling
    4. Bake in the preheated oven for 45 minutes or until tops are golden brown.
      French toast muffins after baking
    5. Remove from the oven and place on a wire cooling rack for 15 minutes before serving. The cheesecake filling will be very hot.
    6. Serve plain, sprinkle with powdered sugar, topped with fresh berries, and/or a drizzle of melted butter and maple syrup.

    Tips for the best French Toast muffin cups

    The bread soaks up the custard mixture better if it has been left out in the open air for a day to dry out. Simply chop it up the day before and place the cubed bread into a large bowl, cover it with a towel, and place it out of the way until you are ready to use it.

    Be sure to beat the cheesecake mixture well so that no lumps of cream cheese remain. If after beating it, there are still lumps, simply press them against the side of the bowl with a wooden spoon or rubber spatula to disperse them.

    For an extra fancy touch, warm the maple syrup up slightly before serving it.

    one French toast muffin unwrapped with berries on top

    French Toast Muffins Variations

    Cinnamon - This can be left out or replaced with nutmeg, ginger (use very little), allspice, pumpkin pie spice, or apple pie spice.

    French bread - You could use any bread really, including regular sandwich bread or brioche bread. Whatever you use, just be sure to leave it sit out over night to get a little stale so that it will soak up the custard before you bake it.

    Nuts - I think some chopped pecans or walnuts would be amazing tossed in with the bread cubes.

    Chocolate - Add a handful or two of chocolate chips with the bread cubes.

    Fruit - You can add fresh or frozen (thawed and drained well) berries or chopped apples or pears to the bread mixture.

    Can French toast muffins be made ahead?

    Yes. You can bake the muffins, wrap them in plastic wrap, and store them in a zippered bag or airtight container overnight. In the morning, reheat them in a 325º oven for about 10 minutes or until warm.

    I would not recommend preparing the bread and custard mixture and leaving that sit overnight. The bread will get too mushy and may fall apart.

    French toast muffins with berries and powdered sugar

    Storing French toast muffins

    French toast muffins may be stored in an airtight container in the fridge for up to 2 days.

    You can freeze these muffins in an airtight container or zippered freezer bag for up to a month. Thaw in the refrigerator overnight before reheating in a 325ºF oven for 10-15 minutes or until warm.

    Other hand held breakfast recipes you will love

    • French Toast Sticks with Raspberry Dipping Sauce
    • Stuffed French Toast Casserole
    • Zucchini Sausage Egg Muffins
    • Mini Breakfast Pizzas on English Muffins
    • Baked Double Chocolate Donuts
    • Baked Vanilla Cake Donuts

    And if you love French toast, give this one a try: Raspberry Cream Cheese Stuffed French Toast!

    CHEESECAKE STUFFED FRENCH TOAST MUFFIN CUPS STORY
    cheesecake stuffed French toast muffin cup covered with fresh berries

    Cheesecake Stuffed French Toast Muffin Cups

    These French Toast Muffins are easy to make using foods you already have in your pantry! French bread, cubed and covered in a rich egg yolk, heavy cream, and vanilla mixture, is stuffed with a delicious cream cheese filling, and baked until golden and crispy. They're the perfect bite-sized breakfast.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 45 mins
    Total Time 1 hr 5 mins
    Course Breakfast, Main Course, Main Dish
    Servings 6 muffins
    Calories 590 kcal

    Equipment

    • Jumbo muffin pan
    • Jumbo muffin cups
    • Egg separator
    • Citrus juicer
    • Stand mixer
    • Electric mixer

    Ingredients
      

    For the muffins

    • Cooking spray
    • 1 cup milk dairy or non-dairy milk will be fine
    • ⅔ cup heavy cream
    • 4 large egg yolk yolks only, no whites
    • 1 tablespoon cinnamon
    • 1 teaspoon vanilla bean paste
    • ½ teaspoon salt
    • ½ teaspoon sugar
    • 8 cups French bread cut into small cubes

    For the cream cheese filling

    • 8 ounces cream cheese full fat if possible
    • ⅔ cup sugar
    • 1 large egg
    • 1 large egg yolk yolk only, no white
    • 1 teaspoon lime juice freshly squeezed

    For serving

    • maple syrup warm
    • raspberries
    • blueberries
    • blackberries

    Instructions
     

    For the French toast muffins

    • Preheat the oven to 350ºF. Spray a jumbo muffin tin with nonstick cooking spray.
    • In a large mixing bowl, whisk together the milk, heavy cream, eggs, cinnamon, vanilla bean paste, and salt until well combined.
    • Whisk in the sugar.
    • Pour the custard mixture over the french bread and let set for 5 minutes to allow the bread to soak it up, pressing the bread down into the milk mixture if necessary.

    For the cheesecake filling

    • While the bread is soaking, make the cheesecake filling. Add all of the cheesecake filling ingredients to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes to ensure that it is smooth and creamy. Alternately, add ingredients to a medium bowl and use a hand mixer with the beater attachments to beat for 2 minutes or until smooth and creamy.

    To assemble the French toast muffins

    • Press enough of the soaked bread into each mold to create a base and walls, leaving just enough of a well in the center to fill with cheesecake filling. After filling all 6 muffin cups, there should still be about 1 ½ cups of soaked bread leftover to form the muffin tops.
    • Spoon the cheesecake filling into each of the muffin centers. Top with the remaining soaked bread.
    • Bake in the preheated oven for 45 minutes or until tops are golden brown.
    • Remove from the oven and place on a wire cooling rack for 15 minutes before serving. Serve plain, sprinkled with powdered sugar, and/or topped with fresh berries and a drizzle of maple syrup.

    Notes

    The bread soaks up the custard mixture better if it has been left out in the open air for 1 day to dry out. Simply chop it up the day before and place it into a large mixing bowl, cover it with a towel and place it out of the way until you are ready to use it.
    Be sure to beat the cheesecake mixture well so that no lumps of cream cheese remain. If after beating it, there are still lumps, simply press them against the side of the bowl with a wooden spoon or rubber spatula to disperse them.
    For an extra fancy touch, warm the maple syrup up slightly before serving it.

    Nutrition

    Calories: 590kcal | Carbohydrates: 67g | Protein: 15g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 267mg | Sodium: 704mg | Potassium: 245mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1216IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 3mg
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
    32 shares
    • Facebook10
    • Twitter
    • Email
    • Print

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Tara.

    Harrisburg PA mom blogger Tara Ziegmont
    I am passionate about helping women to care for themselves and their families physically, emotionally, and spiritually by making time for what matters most through a combination of Christian inspiration and family fun. If you're tired of feeling so weary and uninspired, you're in the right place. I'm so glad you're here!
    Read more about me...

    Facebook Twitter Pinterest Instagram LinkedIn email me subscribe

    Popular Recipes

    • Cheeseburger Soup from Taste of Home
    • Cracker Barrel Copycat Fried Apples
    • Sweet Balsamic Pork Roast in the Instant Pot
    • Couldn't Be Easier Cherry Pie

    Food with an Instant Pot in the background

    AS SEEN ON

    a list of the websites where Tara Ziegmont has been featured

    Popular Bible Studies

    • A Grateful Heart - 2 week printable study
    • 10 Bible Verses on Anger
    • 13 Bible Verses on Disappointment
    • 50 Bible Verses Every Christian Should Know
    • 10 Bible Verses to Overcome Worry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    As seen on

    a list of the websites where Tara Ziegmont has been featured

    Contact Tara


    As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy.

    Copyright © 2022 Feels Like Home Blog

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    SettingsAccept
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    32 shares
    • 10