Filed Under: blueberry, Breakfast, easy, french toast, muffin, Pie, quick fix

Blueberry Pie French Toast Muffins

French Toast in a Pie. How you ask? Here's how it's done.

June 13th, 2017

From The School Year Survival Cookbook, by Laura Keogh and Ceri Marsh

We’re longtime French toast fans in our home, so when my daughter, Scarlett, started school I tried to maintain the routine by making the French toast in the evening and then reheating the slices in the morning. Eventually, I created these muffins—using the flavors in my favorite blueberry pie recipe—as a more efficient way to keep my girl’s beloved morning meal on rotation.
  • 8 eggs
  • 3/4 cup (175 ml) milk
  • 1 tsp (5 ml) vanilla extract
  • 1/4 tsp (1 ml) lemon zest
  • 1/2 tsp (2 ml) lemon juice
  • 1/4 tsp (1 ml) ground allspice
  • 1/4 tsp (1 ml) salt
  • 8 thick slices of whole grain bread, cut into cubes
  • 1/4 cup (60 ml) blueberries
  1. Preheat the oven to 350°F (180°C). Grease 8 cups of a 12-cup muffin tin.

  2. In a large bowl, whisk together the eggs, milk, vanilla, lemon zest, lemon juice, allspice and salt. Add the bread cubes and stir, making sure all the cubes are covered in eggy mixture. Let soak for 5 minutes

  3. Fold in the blueberries. Spoon the bread mixture into muffin cups. Bake for 12 to 14 minutes, until the egg is cooked and the muffins are golden brown. Turn out onto a rack to cool completely. Store in an airtight container in the refrigerator for up to 1 week.

Blueberry Pie French Toast Muffins
Maya Visnyei Photography

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