Blueberry French toast muffins

SERVES 12

Make fruity blueberry muffins out of stale bread the same way you would make French toast. These healthier breakfast treats use maple syrup instead of sugar. Sprinkle with chopped pistachios before serving.

WHAT YOU’LL NEED

200g stale white bread, diced 3 medium eggs

450ml semi-skimmed milk 150ml maple syrup, plus 1 tbsp to glaze 1 tsp vanilla extract

½ tsp ground cinnamon

150g fresh blueberries

50g toasted pistachio nuts, chopped

METHOD

Preheat the oven to 180°C/fan 160°C/gas mark 4. Line a 12-hole muffin tin with muffin cases.

Add the bread chunks to a large bowl. Whisk together the milk, eggs, 150ml maple syrup, vanilla and cinnamon. Pour the milk mixture over the bread chunks. Leave for 20 minutes.

Gently fold the blueberries and pistachios into the bread mixture. Try not to over-mix, to stop the blueberries from bleeding. Divide the bread mixture into the cups of the muffin tin. Bake for 40 minutes.

Remove from the oven and leave to cool for five minutes before brushing each one with the remaining maple syrup.