Baked Blueberry French Toast Muffins | Cooking With Kids

Its been a while since I posted a recipe and so this weekend I made the scrummiest breakfast muffins with the monsters, so thought I would share them with you! The best thing about this is you can, if you prefer, prepare them the night before so all you have to do for breakfast is cook them.

What you need: (makes 9) 

7 slices Brioche
9 fl oz Milk 
3 Eggs
45g Sugar
1.5tsp Vanilla
1tsp Cinnamon
100g (ish)  Blueberries

Tear up your brioche and put it in your mixing bowl, add the the blueberries then get some toddler fingers to (carefully) mix them up.

In a separate bowl whisk together the milk, eggs, sugar, vanilla and cinnamon.

Grease a muffin tray (or in our case silicone muffin cases) and spoon the bread mixture into each muffin cup and carefully pour the milk mixture over each 'muffin'. You may need to squash the bread down a little and pour a little more milk mixture.

TOP TIP: If little hands are helping maybe try using a large deep spoon or a baster instead of pouring!

Pop in the fridge for 15-30 minutes (as long as you can do, but I understand you will have moany toddlers stood waiting at the fridge!) and preheat oven to Gas 4.

Cook for around 20-30 minutes or until the tops are golden.

Cool for a few minutes before enjoying with a drizzle of golden syrup.