Blueberry French toast muffins
SmartPoints® value per serving
These are great for brekkie on the go, each bite bursting with berry sweetness
WW Soft Malted Danish Bread
Egg, whole, raw
3 medium, raw
Semi Skimmed Milk
2 teaspoons, level
1 teaspoons, level
½ tablespoons, level, for dusting
- 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.
- 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.
- 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.
Don’t let your stale bread go to waste. This recipe works just as well with leftover bread, which even helps improve the texture