Blueberry Muffin French Toast Recipes

BLUEBERRY FRENCH TOAST MUFFINS

Steps:

• Preheat oven to 350°F.
• Whisk together eggs, milk, vanilla, maple, cinnamon, and brown sugar.
• Cut bread into about 1 - 1 1/2 in. pieces.
• Combine bread and blueberries with the egg mixture and stir to allow bread to soak up all the liquid.
• Spoon bread and egg mixture into greased or lined muffin tins, pressing the mixture gently down to keep any air bubbles or space from being made between bread pieces.
• Bake for 20 minutes or until top is golden brown.
• Cool for several minutes before serving. Store in the refrigerator for 2-3 days.

BLUEBERRY MUFFIN BREAD FRENCH TOAST

Steps:

• Whisk the egg and milk in a large shallow bowl.
• Evenly coat both sides each slice of bread in the egg mix.
• Melt 1 tbsp butter over medium heat in frying pan.
• Fry bread until until golden brown on each side. You may need to add more butter between slices.

BLUEBERRY FRENCH TOAST MUFFINS

Steps:

• Preheat oven to 350°F. Whisk the eggs, milk, maple syrup, cinnamon, and vanilla together in a large bowl. Add the bread and stir to combine well. Fold in the blueberries. Spray a 12-cup muffin pan with cooking spray. Spoon equal portions of the bread mixture into the muffin pan, filling the wells almost all the way to the top. Bake in the oven for 20-25 minutes until muffins are puffed up and cooked through. Remove from oven and cool. Serve muffins plain or top them with a little bit of maple syrup or powdered sugar.

BLUEBERRY MUFFIN FRENCH TOAST

Steps:

• Trim rounded tops off muffins (save for another use). Cut remaining muffins crosswise into 1/2-in. slices., In a shallow bowl, whisk eggs, creamer and cinnamon. In a large skillet, heat butter over medium heat. Dip both sides of muffin slices in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown. If desired, dust with confectioners' sugar.

BLUEBERRY FRENCH TOAST BAKE

Steps:

• Grease a 10x13-inch baking dish with cooking spray.
• Beat eggs in a bowl. Mix in milk, maple syrup, vanilla, cinnamon, and nutmeg.
• Layer bread and cream cheese in the prepared dish. Sprinkle in blueberries. Pour milk mixture over top. Cover with foil and refrigerate for 1 hour, or overnight, stirring once, if desired, during soaking time to make sure bread cubes soak up the egg mixture.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Meanwhile, remove baking dish from the refrigerator and let sit at room temperature for 10 minutes.
• Bake, covered, in the preheated oven for 20 minutes. Remove foil and continue baking until the top is set and browned, about 30 more minutes.