Great little breakfast treat.
In my search for a cake to bake in my German pan (Gugelhupf – bundt) I came across a girl from Germany that posted a delicious looking cake. After translating some of her things so I could read the recipe I came across her blogroll and some of the blogs she follows which is where I happened upon Moey’s Kitchen blog.
I’m not sure if my translator worked word for work but I THINK she lives in Cologne, Germany with her husband and a cat in a city on the Rhine. Now doesn’t that sound wonderful and when I read about her trips to weekly markets, vegetable stalls and Turkish green groceries, French cheese vendors, regional butchers it makes me want to hop on a plane and knock on her day and say “What’s for lunch Moey?”
I’ve found my newest obsession now is to translate a few German blogs I’ve fallen for and then what’s next? I can move on to French, Swedish or just about anyplace my little nibble fingers will take me.
Now on to this French toast recipe. Moey gave me the idea of doing French toast in a muffin pan. Now why didn’t I think of that since my French toast making days goes back “decades”. These were absolutely beautiful and cutting the bread into cubes gives all those little crunchy edges to nibble on after it comes out of the oven. I added blueberries to her recipe and also some maple syrup with the milk/egg mixture. I also drizzled on some melted butter before baking.
So, I have these in the oven and gave my husband a “heads up” call (he was out in yard already pulling up our dead plants that froze over the last several weeks.) that breakfast was in 10 minutes; for him anyway. I had my sprouted wheat bagel with “fake” (cashew) cream cheese with cucumber and boiled egg. Not nearly as exciting as his breakfast.
He comes in for breakfast and I made him sit at the counter to eat it instead of taking it in another room. I wanted to get his reaction to eating the blueberry French toast with all those crunchy edges — and he LOVED it. Good thing because he had several more he will be heating up and eating this week. I couldn’t let it go without a taste so I plucked off a few of the large French Toast crouton coated with custard with blueberries and with only one bite I could tell this was a KEEPER of a recipe and said “thank you Moey for the inspiration for this recipe. By the way, she has some wonderful potato rolls on her blog I will be trying.
If you’re looking for something special and quick to do for a weekend breakfast/brunch, give this a trip.
BLAST FROM THE PAST: These Golden Egg Muffins is a recipe of Sandra Bullock’s sister who has a cafe in Austin, Tx. I need to update the picture because I posted this back in 2009 and the pictures don’t do this muffin justice. I made then egg shaped for Easter one year.
Half my leftover baguette worked perfect for these muffins.
Beat the two eggs until thick and lemon colored.
Whisk in the milk, sugar, cinnamon and maple syrup.
Add in the cubed baguette and mash down the bread to thoroughly soak the bread.
Add in the blueberries and gently stir.
Spray your pans inside and around the rim so the muffins don’t stick. Put in oven to bake.
My plate is ready with some extra blueberries, some melted butter (gotta have that) and some syrup on the plate and a mini pitcher on the side.
Bake 30-35 minutes until they are brown and crusty on the edges and the egg mixture has set. Let cool in pan for 5 minutes then use a spatula to carefully remove them.
Beautiful. I made three large ones from this recipe but could have easily been 6 regular size muffins.
I plated the extras for my husband’s breakfast before he goes out the door for golf.
- 2 medium size eggs
- 1 c. whole milk (or Half & Half)
- 4 Tbsp. sugar
- 1/2 tsp. cinnamon
- 1 Tbsp. pure maple syrup
- 7 oz. country style bread cut in 3/4" cubes (about 4 cups)
- 3/4 c. fresh blueberries
- 2 Tbsp. melted butter
- butter for greasing (or uses spray)
- Serve with butter and maple syrup
- Preheat oven to 350°. Butter or spray 6 muffin tins generously and go a little over the edge because these will probably spill over. (I used jumbo muffin tin and made three very large muffins.)
- In a large bowl, whisk together the eggs, cinnamon and sugar. Add the milk and maple syrup and thoroughly mix.
- Cut your bread into 3/4" cubes. Put the bread cubes in the milk mixture and press down until completely soaked. You want the bread to soak up as much milk/egg mixture as it can. Put some of the bread cubes into each muffin tin and press gently. Pour in the remaining liquid dividing it between the 6 muffins pour it into the centers.
- Bake for 30 minutes in preheated oven until they are golden brown and you do not see any liquid. Remove from oven and let cool for 5 minutes. Lift each one carefully out of the muffin pans and put on a plate.
- Sprinkle with powdered sugar and serve with some melted butter and maple syrup.
- I adapted this from Moey's Kitche (German blog). I added some blueberries, change the amounts and added some butter and maple syrup to the mixture. Hope you enjoy. I turned mine up to 400 towards the end to brown all the edges nicely.
Janet RussellFebruary 12, 2018 at 7:19 am
Yum! I am a personal friend of Sherry and I love everything she prepares. This item will be breakfast this Friday after I weigh at WW!