One of the small changes I often recommend to people looking to “get healthy” in the New Year is to simply cook more. And more importantly, trying out new healthy breakfast options. Here’s a breakfast that’s perfect for a lazy Sunday morning or if you prep the French Toast Cups the night before, could be a weekday favorite.
What really makes this recipe special is the wild blueberries (found year around in the frozen food section). LOVE these wild berries because they are wildly different from the regular blueberries you normally find in the produce section.
Their tiny blue bodies pack more intense flavor, color, and beneficial antioxidants than their cousin the cultivated blueberry. Want to support a healthier brain, heart, and eyes? Eat these guys. NOW.
The little wild ones are twice as small in size as cultivated variety found in the produce section, so with the wild fruit you get more “berriness” in every bite. Plus, you can store them longer as you can only buy them frozen FRESH right in the bag. I buy the biggest bag I can find.
I like to make this for Eric and I on Saturday and we eat the other 2 cups on Sunday. So pretty! And its perfect for company too.
- 4 slices whole wheat bread
- ¾ cup sliced almonds
- 4 large eggs
- 1 cup milk
- 1 teaspoon pure vanilla
- ½ teaspoon almond extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 tablespoons maple syrup with extra for serving
- ½ cup wild blueberries (frozen)
- Tear up bread into large pieces and place in a large bowl. In a separate bowl, combine eggs, milk, vanilla, almond extract, cinnamon, salt and 2 tablespoons maple syrup. Combine well.
- Pour liquid mixture over the bread and toss until well coated careful to not mix too long. Cover with plastic wrap and refrigerate for at least an hour to overnight.
- Preheat oven to 350 degrees F. Generously spray 4 ramekins with oil and spoon bread mixture evenly into them. Sprinkle tops with a few frozen blueberries. Bake 25-30 minutes until set and lightly browned. Cool for at least 10 minutes before serving. Serve with syrup or powdered sugar.