Blueberry Muffin French Toast Recipe

Ingredients

4 day-old jumbo blueberry muffins3 large eggs3/4 cup refrigerated French vanilla nondairy creamer1/4 teaspoon ground cinnamon3 tablespoons butterConfectioners’ sugar, optional

Preparation

Trim rounded tops off muffins (save for another use). Cut remaining muffins crosswise into 1/2-in. slices.

In a shallow bowl, whisk eggs, creamer and cinnamon. In a large skillet, heat butter over medium heat. Dip both sides of muffin slices in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown. If desired, dust with confectioners’ sugar.