An easy, healthy version of classic French toast with a unique twist, it gets baked in a muffin tin and topped with Blueberry sauce . All the warm, rich cinnamon goodness with a lot less work.
French toast muffins are perfect for brunch or family get togethers. Hint, hint…the holidays are coming, ”pin it” or print and save this recipe for an easy tasty treat to serve your family and friends. Or, you can do what I did…whip up a batch and store them in zip lock bags in the fridge so you can microwave a delicious French toast muffin to start your work/school days.
Prep time is quick, just 5-10 min. You’ll want to start by cutting up the bread into 3/4 -1 inch cubes. Whole wheat, crusty Artisan bread, brioche or challah bread are all good choices.
Whisk the eggs in a bowl and add milk, honey, vanilla, cinnamon and salt and mix together. Add the bread cubes and stir until bread becomes moist. Let bread sit for 5 minutes.
Divide bread crumbs into the 12 muffin cups. Bake until muffins start to turn golden and egg has set (approx. 20-25 min.).
While the muffins are baking you’ll want to prepare the blueberry sauce. In a small saucepan stir together blueberries, maple syrup, cinnamon, and orange zest. Bring mixture to a boil, reduce heat to medium-low and let simmer for 5 min. The blueberries will get a nice glossy finish as they heat up.
Add the cornstarch and continue to simmer for approx. 1 min more, until sauce is slightly thickened.
Top warm French toast muffins with blueberry sauce and serve right.
Any extra muffins or blueberry sauce can be stored in airtight containers in the refrigerated. You can reheat both the muffins and blueberry sauce in the microwave (approx. 30 sec. – 1min.). It was such a nice treat to wake up and whip up a decadent (but healthy) breakfast in less than a minute.
- 8 slices whole-grain bread (or crusty Artisan bread) cut into 1 inch cubes
- 4 eggs
- ¾ cup milk, low-fat
- 1 Tablespoon honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, divided
- ½ teaspoon salt
- 1 cup fresh or frozen blueberries
- ⅓ cup pure maple syrup
- ½ teaspoon ground cinnamon (or cardamom)
- 1 teaspoon grated orange zest
- 1 teaspoon cornstarch
- Preheat oven to 350 F
- Cut bread into ¾- 1 inch cubes. Lightly beat eggs in a large bowl. Add milk, honey, vanilla,1/2 teaspoon cinnamon and salt and mix together. Add the bread cubes and stir until bread becomes moist. Let bread sit for 5 minutes.
- Spray muffin tin with non-stick spray. Divide bread crumbs into the 12 muffin cups. Bake until muffins start to turn golden and egg has set (approx. 20-25 min.).
- While the muffins are baking, prepare the blueberry sauce in a small saucepan over medium-high heat. Stir together blueberries, maple syrup, ½ teasspoon cinnamon, and orange zest. Bring to a boil, reduce heat to medium-low and let simmer for 5 min. Add cornstarch and continue to simmer for approx.. 1 min more, until sauce is slightly thickened. Top warm French toast muffins with blueberry sauce and serve right away.
Wow, these look great! Such a wonderful and convenient idea!
P.S. We’re theme twins!
These muffins look so pretty, and I love how simple they are to make! Sooo much better than standing over a griddle!