These Blueberry Baked French Toast Muffins are soft, fluffy, and bursting with juicy blueberries. Made with cubed bread soaked in a sweet cinnamon custard and baked into individual portions, they’re the perfect make-ahead breakfast for busy mornings, brunch parties, or holiday gatherings.
Easy to prepare and absolutely delicious!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Day-old bread | 4 cups | Cubed (brioche or challah works best) |
| Fresh blueberries | 1 cup | Or frozen (do not thaw) |
| Eggs | 4 large | |
| Milk | 1 ½ cups | Whole or dairy-free |
| Granulated sugar | ⅓ cup | |
| Vanilla extract | 1 teaspoon | |
| Ground cinnamon | 1 teaspoon | |
| Salt | ¼ teaspoon | |
| Melted butter | 2 tablespoons | Optional richness |
| Powdered sugar | For topping | Optional |
Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
Step 2: Prepare Bread & Blueberries
Add cubed bread and blueberries to a large bowl. Gently toss to combine.
Step 3: Make Custard
In a separate bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, salt, and melted butter.
Step 4: Combine
Pour custard mixture over bread cubes and gently fold until evenly coated. Let sit for 5–10 minutes so bread absorbs the mixture.
Step 5: Fill Muffin Tin
Spoon mixture evenly into muffin cups, pressing down lightly.
Step 6: Bake
Bake for 22–25 minutes until tops are golden brown and centers are set.
Step 7: Cool & Serve
Let cool for 5 minutes before removing from pan. Dust with powdered sugar and serve warm.
Tips for Best Results
- Use slightly stale bread for better texture.
- Do not overmix to avoid crushing blueberries.
- Add cream cheese cubes for extra richness.
- Serve with maple syrup for extra sweetness.
Storage
- Refrigerate up to 4 days.
- Freeze for up to 2 months.
- Reheat in microwave or oven until warm.
