French Toast Muffins

Overnight French Toast Muffins

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 8 servings

These overnight French toast muffins are the perfect breakfast for Christmas morning. They are French toast, bread pudding, and muffins all in one! Plus, as the name overnight French toast muffins implies, much of...


    ½ whole wheat bread loaf

    1 ¼ cup milk

    2 eggs

    1 ¼ teaspoon cinnamon

    ¼ teaspoon nutmeg

    1 tablespoon brown sugar

    ¼ pomegranate seeds

    2 tablespoon white sugar

    ½ cup water

Nutrition Facts


109 cals


3 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g


16 g


8 g


2 g


5 g


121 mg


  1. Cut 1/3 a loaf of bread into one-inch cubes.
  2. In a medium mixing bowl, whisk together the milk, egg, cinnamon, nutmeg, and brown sugar together, then fold the bread into the milk-egg mixture. Let sit overnight in the fridge.
  3. Preheat oven to 350 °F. Grease a muffin tin with cooking spray.
  4. Spoon soaked bread into muffin tins and bake in the oven for 10 minutes.
  5. In a small sauce pan, combine pomegranate, sugar, and ½ cup water. Heat until pomegranate seeds begin to break down, giving the syrup a deep red color and thickens to a syrup consistency.
  6. Serve French toast muffins with pomegranate sauce.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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