- Yield: 8 french toast muffins
- Yield: 8 french toast muffins
Blueberry Basil French Toast Cups
Ingredients
- 1/2 cup buttermilk
- 1/2 cup light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons butter, melted
- 2 tablespoons fresh basil, julienned
- 8 cups day old bread (I used brioche), diced in 1/2 to 1 inch cubes
- 4 oz blueberries
For the white maple icing
- 1 tablespoon maple syrup
- 1 tablespoon heavy cream
- 1/2 cup plus 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350°F. Line 8 muffin tins with large muffin cups. Set aside.
- In a large bowl, combine buttermilk, brown sugar, eggs, vanilla extract, butter, and basil, whisking until light and frothy. Toss in diced bread and mix until each piece of bread is thoroughly coated.
- Scoop half of the bread into muffin cups, filling each cup half way. Place half of the blueberries on top of the bread, then fill the cup with the remaining bread, topping again with the remaining half of the blueberries. Bake for 30 minutes, until the tops of the muffins are perfectly golden brown. Allow to cool slightly before frosting & serving.
- Make the icing while the cups are in the oven. Combine all ingredients in a small bowl and whisk thoroughly until glossy. Right before you spread over the muffins, place the icing in the microwave for 15-20 seconds. This will allow it to spread more easily, but will then harden in a nice glaze!