Baked Blueberry Coconut French Toast Cups
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Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 7-8 servings
 
Custardy blueberry French toast with a hint of coconut baked in cupcake liners for easy to eat individual servings. These baked blueberry French toast cups are delicious and perfect for breakfast.
Ingredients
  • 6 slices of bread, toasted and torn into bite size pieces
  • 2 large eggs, beaten
  • 1 cup almond milk (or soymilk or regular milk)
  • ¼ cup granulated sugar
  • ½ cup blueberries, fresh or frozen
  • 2 tablespoon coconut milk
Directions:
  1. Preheat the oven to 350F. Line a muffin tin with 7-8 cupcake liners. Set aside for now.
  2. In a medium sized mixing bowl, tear up toasted bread into bite size pieces.
  3. In a small bowl, beat the eggs and then add the almond milk, granulated sugar, and coconut milk. Mix until evenly incorporated.
  4. Pour the wet ingredients over the bread. Make sure all the bread pieces are coated in the egg mixture. Add the blueberries and fold them in.
  5. Divide the bread mixture into 7-8 cupcake liners.
  6. Bake the French toast cups for about 23-26 minutes until the center becomes custardy. The liquid will have evaporated. Otherwise, the French toast will be too soggy and wet. If the French toast cups appear undercooked, bake for an additional minute or two.
  7. Serve the Baked Blueberry Coconut French Toast warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/03/02/baked-blueberry-coconut-french-toast-cups/