Jumbo Cheesecake-Stuffed French Toast Muffins Recipe

The combination of flavors of French toast, bread pudding and cream cheese coffee cake makes these muffins YUMMY! The recipe is fast, easy, and perfect for brunch or a holiday breakfast, but it's do-able even on busy weekday mornings.
Makes: About 6 muffins
Skill Level: None

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Step 1

Preheat oven to 350°F. Prepare 6-cavity jumbo muffin pan with vegetable pan spray.

Step 2

In large bowl, whisk together milk, 1/2 cup sugar, 3 eggs, cinnamon and 1 teaspoon vanilla. Add bread cubes and toss gently to coat. Fill prepared pan cavities about 2/3 full and press into bottom and up sides, forming a cup shape. Reserve remaining French toast mixture for topping.

Step 3

In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg, 2 tablespoons sugar and 1/2 teaspoon vanilla; beat until smooth. Divide mixture evenly among French toast cups and top each with remaining French toast mixture. Sprinkle with sparkling sugar.

Step 4

Bake 30-35 minutes or until tops are golden brown. Let cool in pan on cooling grid 5 minutes, then loosen edges with a thin metal spatula and turn out onto cooling grid. Serve warm with maple syrup and berries, if using.

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Clear Imitation Vanilla Extract, 2 Oz. (1 teaspoon for french toast, 1/2 teaspoon for filling)



1-1/2 cups milk

granulated sugar

granulated sugar (1/2 cup for french toast, 2 tablespoons for filling)


3 Eggs (for french toast)

ground cinnamon

1-1/2 teaspoons ground cinnamon


1 loaf brioche bread (16 oz., cut into 1" cubes, about 12 cups)


1 egg (for filling)

cream cheese, softened

1 package cream cheese, softened (8 oz.)

maple syrup

maple syrup (to serve, optional)

Fresh berries

Fresh berries (to serve, optional)

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