With my first friend from childhood visiting and after a hard day of cooking the day before, I simply took a couple for each of us out of the freezer this morning; cooked up some breakfast sausages and served with grapes on the side. I have to say, this was every bit as good as my labour intensive french toast, with far less butter, because the bread crisps in the oven instead of frying baguettes in butter. I'm sold!
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French Toast Muffins
Adapted from Fall 2011 issue of Inspired from Sobey’s. Just like my internationally famous French toast, but simpler and even a bit healthier!
Makes 12 muffins
1-1/2 cups milk (skim or 1%)
1/4 cup butter, melted
1 tbsp vanilla
2 tsp ground cinnamon
1 loaf whole grain bread (cubed)
1 cup frozen blueberries
maple syrup for drizzling
Preheat oven to 375°F. Spray muffin tin with oil.
In a bowl, whisk together eggs, milk, butter, vanilla and cinnamon until combined. Add cubed bread and stir until mixture is absorbed. Add berries and stir gently to combine.
Divide mixture evenly among the 12 muffins. Bake in centre of oven for 25 minutes until browned and set. Cool completely, wrap individually in plastic wrap and store in a freezer bag to freeze.
To reheat frozen muffins, remove plastic wrap and place in microwave on defrost setting for 1 minute. Drizzle maple syrup over warmed muffin before serving.