Perfect weekend brunch: French toast muffins
With only half the population enjoying breakfast at home everyday, the weekend is the time to enjoy a good brunch.
John Whaite is making his favourite dish - an easy fuss-free recipe that can be enjoyed with family and friends.
Catch up with Lorraine on ITV Player
Makes 8 – 10
Ingredients:
3 large eggs140ml whole milk60g caster sugar2tsp vanilla extract2tsp ground cinnamon (optional)6 thick slices stale bread, cut into 2cm cubes, with crusts left on90g blueberries1tbsp demerara sugarSmall pinch of salt
For the blueberry sauce:
200g frozen blueberriesJuice of 1 lemon8tbsp maple syrup (or runny honey)
Equipment:
12 hole muffin tray
Method:
Grease the muffin tray really well – use melted butter, oil or grease spray. Pre-heat the oven to 190C/170C fan/gas mark 5.
Mix together the eggs, milk, caster sugar, vanilla and cinnamon (if using). Add the cubes of bread, and blueberries, and coat well.
Divide the mixture between 8 – 10 of the muffin holes, then sprinkle over the demerara sugar. Bake in the preheated oven for 20-25 minutes. The muffins should be a deep golden brown on top, but slightly wobbly underneath. Let the muffins cool for a good 15 minutes in the tins, before removing by running a knife around the edge of each cavity – it’s vital that the muffins cool and firm up in the tins.
To make the blueberry sauce, simply heat the blueberries, lemon juice and syrup in a small saucepan until the blueberries break down and you have a fairly thick lumpy sauce – though this can be as thick or as loose as you desire.