Blueberry french toast cups

Instructions

1. Preheat the oven to 200 C. Layer a baking sheet on a tray. Cut the bread in cubes, spread on the baking sheet and spoon over the cinnamon and melted butter. Set the tray in the oven and bake for 5 minutes. Stir with a spoon and bake for 5 minutes.
2. Meanwhile graze 8 oven proof cups with butter a sprinkle 1 tablespoon sugar on the sides.
3. In a large bowl whisk together the milk, eggs, vanilla, salt, lemon juice and lemon zest. Add the bread cubes and stir, making sure all bread cubes are covered in milk mixture. Let soak for 5 minutes.
4. Fold in the blueberries. Spoon the bread mixture into the cups. Bake for 20 minutes in the preheated oven to 180 C until the egg is cooked. Turn out onto a rack to cool.
5. Store in airtight containers for up to a week in the refrigerator.

• Servings : 8
• Ready in : 30 Minutes
• Course : Dessert and Snacks, Main courses
• Recipe Type : Brainy food, Breakfast, Dessert, Kids are cooking, Left overs-great overs, recipes for summer, Snack
• Ingredient : Blueberries, Caw-milk, Cinnamon, Eggs, Lemon juice, Lemon zest, Vanilla, Wholemeal bread