• 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, roughly chopped


  1. 1

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

  2. 2

    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 to sit for 20 minutes.

  3. 3

    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, until the tops are golden brown and the liquid in the muffins is set.

  4. 4

    Remove from the oven and leave to cool for 5 minutes before brushing each one with the remaining maple syrup.

Nutritional Details

Each serving provides
  • Energy 599kj 143kcal 7%
  • Fat 4.3g 6%
  • Saturates 1.1g 6%
  • Sugars 12.6g 14%
  • Salt 0.22g 4%

% of the Reference Intakes

Typical values per 100g: Energy 716kj/171kcal

Each serving provides

19.9g carbohydrate 1.4g fibre 5.6g protein

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