Save Sweet and tangy cranberry meets spicy jalapeño in these unique French toast muffins: a perfect brunch treat with a hint of heat and a soft custardy center.
I first tested these for a Sunday brunch, and everyone loved the surprise kick from jalapeño paired with tart cranberries. These muffins became an instant favorite for lazy weekend mornings.
Ingredients
- Bread: 6 cups (about 300 g) day-old brioche or challah, cut into 1-inch cubes
- Custard: 4 large eggs, 1 cup (240 ml) whole milk, 1/2 cup (120 ml) heavy cream, 1/4 cup (50 g) granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp salt
- Filling: 1 cup (120 g) fresh or frozen cranberries (if frozen, do not thaw), 1 large jalapeño, seeded and finely diced, 2 tbsp maple syrup
- Topping: 1/4 cup (30 g) chopped pecans (optional), 2 tbsp turbinado sugar (optional, for crunch)
Instructions
- Prep Oven:
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- Make Custard:
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until well combined.
- Soak Bread:
- Add the bread cubes to the custard, tossing gently to coat. Let soak for 10 minutes, stirring occasionally to ensure even absorption.
- Add Filling:
- Fold in the cranberries, diced jalapeño, and maple syrup.
- Portion & Top:
- Divide the mixture evenly among the muffin cups, pressing down gently to compact slightly. Sprinkle each muffin with chopped pecans and turbinado sugar, if using.
- Bake:
- Bake for 22 to 25 minutes, or until muffins are puffed and golden, and a tester inserted in the center comes out mostly clean.
- Cool & Serve:
- Allow to cool in the tin for 5 minutes, then run a knife around each muffin and transfer to a wire rack. Serve warm or at room temperature.
Save My kids love helping with the bread cubes and adding cranberries: it turns breakfast prep into a fun family activity.
Required Tools
12-cup muffin tin, large mixing bowl, whisk, measuring cups and spoons, spatula or spoon, wire rack
Allergen Information
Contains eggs, milk (dairy), wheat (gluten), tree nuts (pecans, optional). Always check ingredient labels for potential allergens.
Nutritional Information
Each muffin contains about 180 calories, 7 g total fat, 26 g carbohydrates, 4 g protein.
Save Serve these vibrant muffins fresh for brunch: their sweet-tangy kick will impress any guest and brighten up your morning.
Recipe Guide
- → Can I use another bread type?
Yes, day-old brioche, challah, or even sturdy white bread works well for soaking up the custard.
- → Is it possible to substitute cranberries?
Feel free to swap fresh cranberries for dried ones, chopped apples, or even blueberries for a twist.
- → How spicy are these muffins?
The jalapeño offers a gentle heat, adjustable by adding seeds or increasing the amount as desired.
- → Can I prepare these ahead of time?
Yes, muffins keep well for a day or two and can be gently reheated in the oven before serving.
- → Is it suitable for vegetarians?
These muffins are vegetarian and can easily be modified for dietary preferences as needed.
- → What toppings pair best?
Try extra maple syrup, a dollop of crème fraîche, or a sprinkle of powdered sugar for serving.