Blueberry Muffin French Toast
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
My 13-year-old daughter and her friends asked for French toast at a sleepover, but we were out of bread. I used muffins instead, and they loved it. Double or triple this recipe for a holiday brunch. —Bonnie Geavaras-Bootz, Scottsdale, Arizona
Ingredients
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4 day-old jumbo blueberry muffins
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3 large eggs
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3/4 cup refrigerated French vanilla nondairy creamer
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1/4 teaspoon ground cinnamon
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3 tablespoons butter
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Confectioners' sugar, optional
Directions
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1.
Trim rounded tops off muffins (save for another use). Cut remaining muffins crosswise into 1/2-in. slices.
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2.
In a shallow bowl, whisk eggs, creamer and cinnamon. In a large skillet, heat butter over medium heat. Dip both sides of muffin slices in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown. If desired, dust with confectioners' sugar.
Nutrition Facts
2 slices: 529 calories, 27g fat (7g saturated fat), 159mg cholesterol, 563mg sodium, 63g carbohydrate (41g sugars, 1g fiber), 9g protein.
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