This recipe is great for a lazy family brunch on Sunday morning or just to make over the weekend as a quick on the go breakfast for the week! The muffin cups combine the decadent taste of delicious french toast with some great nutritional value. Additional bonus: you can use up all the stale bread in your cupboards :-)
Servings: 6 muffin cups
Prep: 10 min
Total time: 1 hour 20 minutes
This is what you'll need
4 Cups of Bread Cubes (1/2 inch)
We used our homemade whole wheat molasses bread to keep it healthy. Feel free to mix up the types of bread you use
- 3 Large Eggs
- 1 Cup of Whole Milk
1 Cup of Blueberries
You can use any other type of fruit as well. Strawberries are great as well. Strawberries AND blueberries are even more amazing!
- 1.5-2 oz Cream Cheese
- 1 Tbsp Cinnamon
1.5 Tbsp Sugar
Don't worry, this will only add 12 calories to each muffin cup :)
- Divide the bread cubes equally over the 6 muffin slots.
- Dice up the cream cheese and divide it equally over the 6 muffin cups along with the blueberries. It might take some Tetris skills to fit it all in, but it is definitely worth fitting in as much as possible.
- Time to make the custard! Whisk the yolks, add in the cup of milk, cinnamon and sugar. Whisk until the mixture starts to show a little bit of foam on the top.
- Pour the custard over the muffin cups, and don't worry too much about portion and spilling.
- Refrigerate the muffin pan for one hour. For a lazy brunch on Sunday, prepare everything the night before and refrigerate overnight, it yields great results! The dry, stale bread crumbs will soak up all of the custard and its flavour.
- Preheat your oven to 350 degrees. Bake the muffin cups for 20-25 minutes or until puffy and golden brown.
- Serve with some extra blueberries, Greek yogurt (amazing protein source) and some maple syrup if desired.