Blueberry Muffin French Toast

I love working with Krusteaz. It’s not work. It’s play. Delicious, tantalizing play. Take for example, a challenge they presented me with recently, to use their already scrumptious Wild Blueberry Muffin mix in a new and different way. Personally, I adore eating them straight out the oven, slathered in butter. But that’s hardly new and different, is it? So what did I do? I made the mix into a loaf. And I made that loaf into French Toast. Because anything GOOD can only be better with the addition of syrup and whipped cream. This is such a simple and yet brilliant recipe, sure to impress your family this weekend – or any weekend. Just give it a go once, and you’ll be hooked!

Blueberry Muffin French Toast


Prep

Prep Time: 15 min Total Time: 1 hr Servings: 6

Ingredients

1 package Krusteaz Wild Blueberry Muffin Mix
7 eggs, divided
1/2 cup oil
1/2 cup fresh orange juice, divided
Zest of 1 medium orange
1 teaspoon vanilla extract
3 tablespoons sugar

Fresh blueberries, as desired Whipped cream, as desired Syrup, as desired

Instructions

Preheat oven to 350°F. Prepare one standard loaf pan or 2 small loaf pans with non-stick spray. Drain and rinse blueberries in cold water; set aside. Combine muffin mix, oil, 1/3 cup orange juice, half of zest, 3 eggs, and vanilla extract. Mix until well blended. Gently fold drained blueberries into batter.

Pour batter into prepared pan(s). Bake until top is golden brown and loaf springs back when touched, 45-50 minutes for standard loaf pan or 28-35 minutes for mini-loaf pans. In a shallow bowl, whip remaining 4 eggs with sugar and remaining orange juice and zest. Slice loaves about 1/2 to 3/4 inch thick slices.

Dredge each in egg mixture. Fry over low heat in large skillet, flipping after 2-3 minutes, until all pieces have been cooked. Serve with berries, whipped cream, and syrup, as desired.

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