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Blueberry Muffin French Toast

 Blueberry Muffin French Toast
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, AZ
6 ServingsPrep/Total Time: 25 min.


  • 4 day-old jumbo blueberry muffins
  • 3 eggs
  • 3/4 cup refrigerated French vanilla nondairy creamer
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons butter
  • Confectioners' sugar, optional


  • Trim rounded tops off muffins (save for another use). Cut remaining
  • muffins crosswise into 1/2-in. slices.
  • 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. Yield: 6 servings.