These potato flake sourdough French toast muffin cups are a delicious breakfast dish made from simple ingredients you likely already have on hand. Whether you’re trying to use up leftover potato flake sourdough bread or just looking for an easy way to serve French toast without the skillet, this recipe is a great way to enjoy the comforting flavors of cinnamon, vanilla, and golden brown bread in a handheld form.
If you’ve never made French toast in a muffin tin before, this might become your new favorite recipe. The outsides get slightly crisp while the insides stay tender and custard-like. They’re also freezer-friendly and totally customizable.
This recipe was inspired by my well-loved Potato Flake Sourdough French Toast recipe—one of the most requested breakfasts in our home and a favorite among readers. I wanted to take all the cozy, custardy goodness of that original recipe and turn it into something that’s perfect for busy mornings, make-ahead brunches, or serving a crowd without standing over the stove. These French Toast Muffin Cups have the same rich flavor, made using thick slices of homemade potato flake sourdough bread that soak up the spiced custard and bake into golden, handheld bites. If you’ve tried and loved the original skillet version, this muffin tin twist is the next recipe you’ll want to add to your rotation.
What Makes These Muffin Cups Special?
- A perfect use for homemade potato flake starter bread
- A classic breakfast, made with a twist to change things up a bit!
- Made in individual portions- perfect for easy serving
- A fantastic make-ahead option for busy mornings or special occasions
- Made using potato flake sourdough, your final product will be easier to digest because of the fermentation.
- A great way to use up a sweeter bread
If you’re baking bread with a potato flake sourdough starter, odds are you might have leftover slices sitting on the counter. Instead of letting that delicious white bread go stale, turn it into something special.
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Tools You Will Need:
Here are the tools you’ll need to make these delicious French toast muffin cups a breeze:
- Large bowl – For tossing the bread cubes with the egg mixture.
- Medium bowl – For whisking together your wet ingredients.
- Whisk – To combine the custard mixture smoothly.
- Wooden spoon or silicone spatula – For gently mixing the bread with the custard.
- Standard muffin tin – A 12-cup muffin pan works perfectly. You can also use silicone muffin cups.
- Cooking spray or muffin liners – To prevent sticking and make cleanup easier.
- Sugar duster or small mesh strainer – For evenly sprinkling cinnamon sugar on top.
- Oven mitts – For safely removing the muffin tin from the oven.
- Cooling rack – Optional, but helpful if you want to cool the muffin cups quickly and evenly.
- Measuring cups and spoons – for measuring out ingredients
Ingredients
- 10 cups cubed potato flake sourdough bread (any bread will work, but this is my favorite)
- 4 eggs, room temperature
- 1 cup whole milk, slightly warmed (not hot)
- 2 tablespoons melted butter (salted is fine)
- 4 teaspoons vanilla
- 2 pinches salt
Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
Directions for French Toast Muffins
Preheat your oven to 350°F and grease a muffin tin or line with parchment liners.
Cube enough bread to make about 10 cups. (approximately 12 slices of bread)
In a large bowl, place your cubed bread. For best texture, use bread that’s a day or two old or lightly toasted. This helps it soak up the egg mixture without becoming soggy.
In a medium bowl, whisk together the eggs, warm milk, melted butter, vanilla, salt, cinnamon, and sugar. Warming the milk prevents the butter from hardening and helps everything combine smoothly.
Pour the egg mixture over the bread cubes. Toss with a wooden spoon or your hands until everything is coated. Let it sit for about 3 minutes so the custard can soak in, then toss gently again.
Scoop the mixture into your prepared muffin cups, pressing down lightly. You want each one to be full and slightly mounded.
Sprinkle the tops with cinnamon sugar. A sugar duster or fine mesh strainer makes this easier.
Bake for 25–28 minutes or until the tops are golden brown and the centers are set. The cooking time can vary from oven to oven, so be sure to check on it so that the tops don’t burn.
Let the french toast cups cool in the pan for a few minutes, then transfer to a wire rack or serve warm.
Serving Suggestions
Serve your French toast muffin cups with:
- A drizzle of warm maple syrup
- Fresh fruit or berries
- A spoonful of whipped cream or Greek yogurt
- A dusting of powdered sugar
Perfect for lazy weekend mornings, holiday brunch, or a sweet breakfast-for-dinner option. If you’re serving these to guests, arrange them on a baking sheet lined with a tea towel for a cozy farmhouse look.
Tips for Best Results
- Room temperature eggs blend more smoothly and help prevent curdling.
- Store leftovers in an airtight container in the fridge for 3 days, or freeze for up to 2 months.
- For easy cleanup, line your muffin tin with parchment cups or silicone liners.
If you’re baking your bread fresh for this recipe, be sure to let it cool fully before cubing.
Variations for Potato Flake Sourdough French Toast Muffin Cups
- Swap the sugar for brown sugar for a deeper caramel flavor.
- Add mini chocolate chips or fresh berries to the bread cubes before baking.
- Drizzle with maple syrup or top with a pat of butter before serving.
- Use coconut oil instead of butter for a dairy-free option.
- Add chopped nuts for a little crunch.
Why Use Potato Flake Sourdough Bread?
If you’re already baking potato flake sourdough bread, you’ll love how well your homemade bread works in this French toast cups recipe. The naturally soft, pillowy texture of potato flake sourdough soaks up the custard mixture beautifully without falling apart. Its slightly sweet, buttery flavor also enhances the cinnamon and vanilla in the recipe.
For best results, use bread that’s a day or two old, or lightly toast fresh slices to dry them out. This helps them absorb the egg mixture evenly while keeping the muffin cups light and fluffy on the inside, with slightly crisp, golden edges.
This recipe is also a great way to reduce waste and repurpose any extra bread from your regular sourdough baking routine. Whether your loaf came out a bit too dense, didn’t rise quite right, or simply didn’t get eaten in time, turning it into French toast muffin cups is a smart and delicious solution. Even a rustic or misshapen loaf works beautifully in this recipe—no perfect slice required.
So the next time you find yourself with a extra slice of bread (or two) of potato flake sourdough bread, don’t let them go stale. These muffin cups are a great way to use left over bread made with a potato flake starter—especially if you’re baking frequently.
Potato Flake Sourdough Bread Recipes:
Here are some of the best bread recipes to use for this recipe.
Potato Flake Sourdough Hawaiian Bread
Potato Flake Sourdough Dinner Rolls
Potato Flake Sourdough Sandwich Bread
Potato Flake Sourdough Wheat Bread
What is Potato Flake Sourdough?
If you haven’t been here before, you might be wondering, “what in the world is potato flake sourdough?”
That’s a fair question, many people ask. There are a lot of people who are familiar with sourdough but haven’t heard of a sourdough starter made with potato flakes.
Potato flake sourdough is a type of sourdough starter made from instant potato flakes, 3/4 cup sugar, and 1 cup water. It gathers wild yeast that fermented the dough.
Unlike traditional flour-and-water starters, a potato flake starter creates a mild, slightly sweet flavor and yields incredibly soft, fluffy bread. It’s known for being low-maintenance and beginner-friendly.
This type of sourdough is a wonderful option for home bakers because it’s easy to maintain and produces consistently delicious results. The bread you make from a cup starter like this is soft and moist, with a tender crumb that holds up beautifully in recipes like French toast muffin cups. When cubed and left at room temperature overnight, potato flake sourdough becomes the perfect base for soaking up custard without getting soggy or dense.
If you’ve never tried baking with a potato flake starter before, this recipe is a great one to keep on hand for a loaf of bread that may not have came out exactly the way you wanted.
Pin for Later and Share with Friend
Whether it’s your first time baking with a potato flake sourdough starter or you’ve got an existing starter you love, this recipe is a fun twist on traditional French toast. Made in muffin form, they’re easy to grab and go, freeze, or serve to a crowd.
If you give this recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much!
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Potato Flake Sourdough French Toast Muffin Cups
Equipment
- Large bowl
- Medium bowl
- Whisk
- Wooden Spoon or Silicone Spatula
- Standard muffin tin
- Cooking spray or muffin liners
- Sugar duster or small mesh strainer
- Oven mitts
- Cooling Rack
- measuring cups and spoons
Ingredients
- 10 cups cubed potato flake sourdough bread any bread will work, but this is my favorite
- 4 eggs room temperature
- 1 cup whole milk slightly warmed (not hot)
- 2 tablespoons melted butter salted is fine
- 4 teaspoons vanilla
- 2 pinches salt
Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 350°F and grease a muffin tin or line with parchment liners.
- Cube enough bread to make about 10 cups. (approximately 12 slices of bread)
- In a large bowl, place your cubed bread. For best texture, use bread that’s a day or two old or lightly toasted. This helps it soak up the egg mixture without becoming soggy.
- In a medium bowl, whisk together the eggs, warm milk, melted butter, vanilla, salt, cinnamon, and sugar. Warming the milk prevents the butter from hardening and helps everything combine smoothly.
- Pour the egg mixture over the bread cubes. Toss with a wooden spoon or your hands until everything is coated. Let it sit for about 3 minutes so the custard can soak in, then toss gently again.
- Scoop the mixture into your prepared muffin cups, pressing down lightly. You want each one to be full and slightly mounded.
- Sprinkle the tops with cinnamon sugar. A sugar duster or fine mesh strainer makes this easier.
- Bake for 25–28 minutes or until the tops are golden brown and the centers are set. The cooking time can vary from oven to oven, so be sure to check on it so that the tops don’t burn.
- Let the french toast cups cool in the pan for a few minutes, then transfer to a wire rack or serve warm.
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