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Categories:Viewed: 4 - Published at: 4 years ago
Ingredients
- 4 whole Eggs
- 3/4 cups Milk - Low Fat
- 1 Tablespoon Honey
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon, Divided
- 1/2 teaspoons Salt
- 8 slices Whole-grain Bread ( Or Crusty Artisan Bread) Cut Into 1 Inch Cubes
- 1 cup Fresh Or Frozen Blueberries
- 1/3 cups Pure Maple Syrup
- 1 teaspoon Grated Orange Zest
- 1 teaspoon Cornstarch
Method
- Preheat oven to 350 F.
- Lightly beat eggs in a large bowl. Add milk, honey, vanilla, half of the cinnamon and the salt and mix together. Add the bread cubes and stir until bread becomes moist. Let bread sit for 5 minutes.
- Spray a 12-count standard size muffin tin with non-stick spray. Divide bread mixture into the muffin cups. Bake until muffins start to turn golden and egg has set (approximately 20-25 minutes).
- While the muffins are baking, prepare the blueberry sauce in a small saucepan over medium-high heat. Stir together blueberries, maple syrup, remaining half of the cinnamon and orange zest. Bring to a boil, reduce heat to medium-low and let it simmer for 5 minutes. Add cornstarch and continue to simmer for about 1 minute more, until sauce is slightly thickened. Remove from heat.
- Top warm French toast muffins with blueberry sauce and serve right away. Extra blueberry sauce can be stored in an airtight container in the refrigerator.
