Blueberry French Toast Cups
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
25
minutesIngredients
1/4 loaf of french bread
6 eggs
1 cup milk
2 tbs maple syrup
1 tsp cinnamon
1 tsp vanilla extract
1 cup fresh blueberries OR strawberries
Directions
- Preheat oven to 350 degrees
- Cut the bread into small cubes
- To a large bowl add the eggs, milk, syrup, cinnamon, and vanilla extract whisk well.
- Generously spray a 12 muffin pan with non-stick spray place the bead cubes in the muffin pan, place the fresh blueberries around the bread in the pan, pour the egg mixture evenly over the bread make sure each bread piece has been touched by the egg mixture.
- Bake for 25-30 minutes or until the egg has set.
- To serve pour maple syrup over the top and enjoy!
Another winner – “I could eat these all day” was my happy husband’s comment. I especially appreciated the amount of protein in each serving. Mine baked 25 minutes in well-greased non-stick muffin tins, but did not release as nicely as those pictured here. Next time I’ll use my silicon muffin pans.
Repeated this tasty breakfast today. 2 muffin cups make a substantial meal. This is the perfect way to stretch a cup of berries – just a few for each muffin cup adds a nice pop of fruity sweetness. Using silicon muffin pans was the key to easy release. I cut and bagged my bread cubes last night and also got out prep and baking pans, to slightly shorten the time needed to get breakfast into the oven.