French Toast Muffins with Blueberries
User Reviews
4.9
39 reviews
Excellent
French Toast Muffins with Blueberries
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French Toast Muffins are easy to make, fun for the whole family or for brunch with your girlfriends! They’re quickly made with pantry staples, blueberries and a walnut streusel topping that is to die for!
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Ingredients
For the muffins
- 1 loaf dried or day old French bread*, cubed (~ 8 cups)
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 Tbsp. vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup blueberries
For the streusel
- 1/4 cup cold, unsalted butter, cubed
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup chopped walnuts
- pinch of salt and cinnamon
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Instructions
- Cube up the French bread into 1-inch pieces.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon and salt.
- Add the cubed bread into the egg mixture and stir gently to combine.
- Fold in blueberries.
- Spray a 12-cup muffin tin with non-stick cooking spray.
- Scoop the mixture into each well. Press mixture into well. Top with more blueberries, if desired.
- Cover with plastic wrap and place in fridge for 2 hours or overnight. (If you don't have 2 hours, at least let it soak for 15-20 minutes).
- Make the walnut streusel. Combine the butter, flour, brown sugar, walnuts, salt and cinnamon. Mix with your hands until you have a crumbly mixture. Cover and place in the fridge.
- When ready to bake, preheat oven to 350°F
- Sprinkle with streusel mixture on top of the muffins.
- Bake for 25-30 minutes or until tops are golden brown. Cool for 5-10 minutes.
- Run a butter knife around the muffin to remove them from the pan. Serve with your favorite French toast toppings: butter, maple syrup, powdered sugar, whipped cream, if desired.
Notes
- bread knife
- *Bread: I like to use thick white bread French bread but Texas toast, challah bread, or brioche bread work well too. Ideally, the bread should be a bit stale so that it can absorb the custard and bake up without being soggy. Tear with your hands or use a bread knife to cut it into about ½-inch cubes.
- This is a great make ahead recipe. Prep the night before, and bake in the morning.
- Use pecans instead of walnuts if preferred, or leave nuts out completely if allergies are a concern.
- Leave out the blueberries if you’d like, or use a different fruit such a strawberries, raspberries or even blackberries. For a Fall inspired dish you could try cranberries or small chopped apples or pears.
- Store muffins in the fridge for up to 3 days.
Nutrition Information
Show Details
Serving
1muffin
Calories
266kcal
(13%)
Carbohydrates
34g
(11%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
300mg
(13%)
Potassium
155mg
(4%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
323IU
(6%)
Vitamin C
1mg
(1%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 266kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 300mg | 13% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 323IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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