Blueberry Muffin French Toast
This day-after recipe is the perfect way to use up any leftover slices of blueberry loaf. In fact, a night on the counter gives the flavors time to blend.
INGREDIENTS | SERVES 6
- 1 Toasty Blueberry Loaf, baked
- 2 eggs, beaten
- 1 cup corn flakes, crumbled
- Butter for frying
- Blueberry syrup
- Whipped topping (optional)
Dredge slices of Toasty Blueberry Loaf through egg. Roll in corn flakes to coat. Fry slices in butter until golden and transfer to plate immediately.
Serve warm with blueberry syrup and a dollop of whipped topping.
If you're working with thicker slices of muffin loaf, allow the slices to soak for 15 seconds in the egg batter. The egg will have just a little more time to incorporate into the muffin so you'll have a slightly firmer consistency when it's cooked.