Blueberry muffin French toast is made with slices of blueberry muffins and topped with fresh fruit for an easy, yet decadent, breakfast or brunch!
I don’t know about you, but I love French toast. It’s the ultimate breakfast for lazy, slow mornings and it’s so easy to make.
Do you have a favorite French toast recipe? Favorite toppings?
Have you ever thought about using blueberry muffin slices instead of bread slices in your favorite French toast recipe?
These are just your ordinary store-bought jumbo blueberry muffins. You could use your own muffin recipe, but be sure you make jumbo-sized muffins.
And when your muffins are a day or two old, you can turn them into something beautiful.
You’ll start by slicing the muffins vertically.
Yes, I know, a lot of of other muffin French toast recipes slice the muffins horizontally, but I like the shape of the vertical slices and I think you get a more hearty slice by going vertical.
Next, whip up your French toast soaking mixture.
This is a combination of eggs, whole milk, cinnamon, nutmeg and vanilla extract.
Dip those muffin slices in, let them soak for a few seconds (the muffins will fall apart easier and quicker than a slice of bread when soaked, so just a few seconds is sufficient) on both sides and then fry them up.
I topped mine with strawberries and bananas and a sprinkling of white chocolate flakes.
And, of course, it wouldn’t be French toast without maple syrup, am I right? So I added a tiny dollop of that, too!
This happened to be my lunch on the day I made and photographed this recipe, but I still had 6 slices leftover.
I decided to package up 4 of those slices into 4 of my little paper plate boxes and decorate the slices just like in these photos to share with my friends at school pickup time.
This is a traditional thing for me to do, and if you follow me on Instagram, you may recall seeing photos of the packaged food I take to school pickup to share.
So, what did they think of it? They loved it, of course! And why wouldn’t they? This blueberry muffin French toast is:
- easy and quick to make
- uses basic pantry ingredients
- perfect for lazy mornings and brunch
- easily customizable
- beautifully presented
- the perfect amount of sweetness
- a delicious way to get a serve of healthy fruit!? Haha!
I totally know what you’re making for breakfast tomorrow now, but the question is, what toppings are you going to choose?
Blueberry Muffin French Toast
- 4 jumbo blueberry muffins 1-2 days old
- 2 eggs
- 1/2 cup whole milk
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- unsalted butter to fry
- fresh fruit to serve
- white chocolate to serve, optional
- maple syrup to serve, optional
- Slice muffins vertically by cutting a thin slice off the rounded edges on opposite sides (you can eat these thin slices, or discard), then slice the remaining chunk of muffin down the middle so you get two thick slices. You’ll end up with 8 slices in total. Set aside.
- In a small bowl, whisk together the eggs, milk, vanilla, cinnamon and nutmeg until thoroughly combined; transfer mixture to a shallow dish. Place 4 of the muffin slices into the egg mixture, leave for about 5-10 seconds, then flip the slices over to coat the other side for another 5-10 seconds. Transfer the slices to a plate.
- Heat a frying pan (one wide enough to cook 4 slices at a time) over medium heat with about a tablespoon of butter (add about a teaspoon of flavorless oil to keep the butter from turning too brown, if you like). When the butter is melted, smear it around the pan with a spatula and very carefully place the coated muffin slices in the pan. Cook until golden, about 4-5 minutes, then carefully flip the slices over and cook again until golden. When finished, I usually stand the slices up on their edges and lightly cook the sides as well. Remove from the frying pan and set aside on a clean plate.
- Repeat the dipping and cooking procedure with the remaining 4 muffin slices. Whisk in some more cinnamon and nutmeg if the egg-mixture looks a bit bare. You should have only just enough mixture to coat the remaining slices; turn the slices on their sides, if necessary, to coat the entire slice and soak up all the mixture.
- To serve, stack 2 slices on top of each other, top with fresh fruit and grate over some white chocolate with a fine grater. Finally, add a small glug of maple syrup. Serve immediately and enjoy!!
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