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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, Arizona
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

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

Directions

  • 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.
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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