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Photo of Blueberry French toast muffins by WW

Blueberry French toast muffins

2
Points® value
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
12
Difficulty
Easy
These are great for brekkie on the go, each bite bursting with berry sweetness

Ingredients

Calorie Controlled Brown Bread

10 slice(s)

Egg, whole, raw

3 medium, raw

Semi Skimmed Milk

350 ml

Ground Cinnamon

2 teaspoon(s), level

Vanilla Extract

1 teaspoon(s), level

Demerara Sugar

25 g

Demerara Sugar

½ tablespoon(s), level, for dusting

Blueberries

200 g

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a 12-hole muffin tin with muffin cases. Cut the bread into chunks (around 3cm) and place in a large mixing bowl.
  2. Beat together the eggs, milk, cinnamon, vanilla extract and 25g demerara sugar in a bowl or jug, then pour over the bread. Leave to soak for 10 minutes, then stir in the blueberries.
  3. Divide the mixture evenly between the muffin cases and sprinkle the remaining demerara sugar on top. Transfer to the oven and bake for 40 minutes, until golden and crisp. Allow to cool slightly before serving.

Notes

Don’t let your stale bread go to waste. This recipe works just as well with leftover bread, which even helps improve the texture

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