Blueberry French Toast In A Mug Recipe By Tasty

Steps:

• Slice bread into quarters and layer on bottom of a greased slow cooker.
• Top with blueberries.
• In a large bowl or measuring cup, whisk together eggs, maple syrup, coconut oil, vanilla extract, cinnamon, lemon zest, and milk.
• Pour mixture over bread and stir.
• Cook on low 7-8 hours.
• Carefully remove lid and serve with maple syrup and powdered sugar.
• Enjoy!

Steps:

• Beat the cream cheese, 2 tablespoons syrup and preserves in a small bowl. Spread over 8 slices of bread; top with remaining bread., Whisk the eggs, milk, flour, vanilla, salt and remaining syrup in a shallow bowl. Dip both sides of sandwiches into egg mixture. Cook on a greased hot griddle until golden brown on both sides., Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir for 3 minutes or until thickened. Stir in blueberries; bring to a boil. Reduce heat and simmer for 8-10 minutes or until berries burst. Remove from heat; stir in butter. Serve with French toast.

Steps:

• Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. , Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean. , Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.

Steps:

• Slice bread into cubes.
• In a bowl, add egg, milk, cinnamon, and vanilla, and mix.
• In a microwave-safe mug, place half of the cubed bread and desired amount of blueberries.
• Place the rest of the bread, berries, and the egg mixture into the mug.
• Microwave for 1½ minutes or until egg is fully cooked.
• Drizzle maple syrup.
• Enjoy!

Steps:

• Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
• The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
• Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
• To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.

Steps:

• Whisk together the egg, milk, maple syrup, cinnamon and a pinch of salt in a large mug until combined.
• Evenly spread the butter on one side of the bread. Cut the bread into bite-size pieces and add them to the mug, pressing down lightly so all the bread is submerged. Sprinkle with the chocolate chips and raisins, nestling them between the bread pieces.
• Microwave the bread mixture on high power for 2 minutes, pausing every 30 seconds. Let the French toast cool in the mug about 1 minute before serving.
• Copyright 2014 Television Food Network, G.P. All rights reserved.