Kelly Senyei has the perfect solution for getting breakfast on the table in no time.
Blueberry French Toast Muffins
The morning meal in our house ranges anywhere from 30 seconds to 3 hours, depending on the day, and in all honesty, my toddlers’ moods. While a leisurely breakfast sipping hot coffee and enjoying forkful after forkful of French toast sounds wonderful, that’s not often our reality. Instead, coffee is unintentionally enjoyed chilled and French toast is served in finger-friendly muffin form. It’s a surprisingly portable, grab-and-go option any day of the week. Stale bread works best for French toast in all forms, but particularly well in these muffins. Big flavor comes courtesy of fresh blueberries, orange juice, cinnamon, and creamy coconut milk, making maple syrup an optional but totally not necessary addition.
- Cooking spray
- 1 (13.5-oz.) Can unsweetened coconut milk
- 2 teaspoons grated orange zest
- 1/2 cup fresh orange juice
- 6 large eggs
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 loaf French bread, cut into 1/2-inch cubes (about 12 cups)
- 1 cup blueberries
- Maple syrup, for serving (optional)
- Preheat the oven to 350°F Grease a 12-cup muffin pan with cooking spray.
- In a large bowl, whisk together the coconut milk, orange zest, orange juice, eggs, sugar, vanilla, and cinnamon. Add the cubed bread and blueberries and toss to combine. Divide the bread mixture among the muffin cups.
- Bake the muffins for 25 to 30 minutes, until cooked through and slightly crisped on top.
- Remove the muffins from the oven, then let them cool in the pan for 5 minutes. Using a sharp knife, cut around the inside edges of each cup to release the muffins. Top with maple syrup if you like and serve.