Ingredients

The following ingredients have 4 Servings
  • 1 loaf French bread, cubed (~ 8 cups)
  • 6 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1 Tbsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 cup blueberries
  • 1/4 cup cold, unsalted butter, cubed
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup chopped walnuts
  • pinch of salt and cinnamon1.    

Instruction

  • Cube up the French bread into 1-inch pieces.
  • In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon and salt.
  • Add the cubed bread into the egg mixture and stir gently to combine.
  • Fold in blueberries.
  • Spray a 12-cup muffin tin with non-stick cooking spray.
  • Scoop the mixture into each well. Press mixture into well. Top with more blueberries, if desired.
  • Cover with plastic wrap and place in fridge for 2 hours or overnight.
  • Make the walnut streusel. Combine the butter, flour, brown sugar, walnuts, salt and cinnamon. Mix with your hands until you have a crumbly mixture. Cover and place in the fridge.
  • When ready to bake, preheat oven to 350°F
  • Sprinkle with streusel mixture on top of the muffins.
  • Bake for 25-30 minutes or until tops are golden brown. Cool for 5-10 minutes.
  • Run a butter knife around the muffin to remove them from the pan. Serve with your favorite French toast toppings: butter, maple syrup, powdered sugar, whipped cream, if desired.