Description
These easy French Toast Muffins with blueberries (fresh or frozen!) are my favorite way to use up leftover bread or rolls. They pack a protein punch from Greek yogurt and boast next-level flavor thanks to maple syrup, cinnamon, and a kiss of almond extract. No soggy middles or overly sweet muffins here—just fluffy, golden perfection done in 30 minutes. A fun, wholesome breakfast the whole family will love!
Ingredients
Units
Scale
- 5 cups bread*, chopped small into 1/2 inch pieces* (I used French dinner rolls)
- 4 large eggs
- 1/2 cup milk of choice (I've used soy and whole milk)
- 1/3 cup plain or vanilla Greek yogurt (I use Fage 2% or whole)
- 1/4 cup pure maple syrup (or packed brown sugar)
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract
- 1 tsp cinnamon
- 1/4 tsp kosher salt
- 3/4 cup fresh blueberries
Instructions
- Preheat oven to 350F. Grease muffin tin very well (I used sprayed paper liners, or use a silicone muffin tin so they come out super easily!).
- Place bread cubes in a large mixing bowl.
- Place eggs in a medium bowl and whisk until beaten. Add yogurt, milk, syrup, almond and vanilla extract, cinnamon and salt. Whisk very well to combine.
- Pour mixture over bread cubes, tossing to combine. Fold in berries.
- Use ⅓ cup to dump mixture into muffin tin, pressing each one down firmly to pack in the bread.
- Bake for 22-27 minutes, or until set. (If you use frozen berries, they produce more liquid and will need a longer baking time.) Cool, dust with powdered sugar and devour! Store cooled muffins in the refrigerator for up to 5 days.
Notes
*Challah, French, sourdough, sandwich bread etc all work well. Fresh works and stale bread works even better!
If using frozen blueberries, toss with 1 tbsp flour to prevent bleeding.