Blueberry Pie French Toast Muffins
Blueberry Pie French Toast Muffins
We’re longtime French toast fans in our home, so when my daughter, Scarlett, started school I tried to maintain the routine by making the French toast in the evening and then reheating the slices in the morning. Eventually, I created these muffins—using the flavors in my favorite blueberry pie recipe—as a more efficient way to keep my girl’s beloved morning meal on rotation.
- Laura Keogh and Ceri Marsh, Authors of The School Year Survival Cookbook
Yield: 8 Muffin Sized French Toast
Ingredients
- 8 eggs
- 3⁄4 cup milk
- 1 tsp vanilla extract
- 1⁄4 tsp lemon zest
- 1⁄2 tsp lemon juice
- 1⁄4 tsp ground allspice
- 1⁄4 tsp salt
- 8 thick slices whole grain bread cut into cubes
- 1⁄4 cup fresh blueberries
Directions
- Preheat the oven to 350°F (180°C). Grease or use muffin-tin liners for 8 cups of a 12-cup muffin tin.
- In a large bowl, whisk together the eggs, milk, vanilla, lemon zest, lemon juice, allspice and salt. Add the bread cubes and stir, making sure all the cubes are covered in eggy mixture. Let soak for 5 minutes.
- Fold in the blueberries. Spoon the bread mixture into muffin cups. Bake for 12 to 14 minutes, until the egg is cooked and the muffins are golden brown.
- Turn out onto a rack to cool completely. Store in an airtight container in the refrigerator for up to 1 week.