French Toast in a Mug

I wanted to try something fun this week. French toast in a mug sounded like something kids might like if they stayed at the B&B with their parents.

If Sam is any gauge, and he certainly seems to be a good one, kids will love this. It’s fun to make and tastes yummy with the chocolate chips and powdered sugar on top.

The only problem is that it only makes a single serving. That means it takes a bit more time to serve and we will have to have plenty of microwavable mugs on hand.

Maybe I will save this for breakfasts at home.

INGREDIENTS 

• 1 piece buttered bread we used challah and I would totally recommend if you have it

• 1/4 cup milk

• 1 egg

• 2 tablespoons syrup

• 1 teaspoon ground cinnamon

• a pinch of salt

• 1 tablespoon of chocolate chips we used mini chocolate chips which melted really nicely

• Powdered sugar (optional)

• Cinnamon sugar (optional)

INSTRUCTIONS 

Blurry view from the top. Trying to show how it all mixes together.

• In your microwavable mug, mix together the egg, milk, syrup, cinnamon and salt until all combined

• Cut off the sides of the bread (crusts) and slice your bread into square bit sized pieces

• Add the bread to the mug and press them down so they are submerged within the liquid and the bread soaks in the egg mixture

• Add the chocolate chips to the mug and give a little stir to incorporate them in the mixture

• Sprinkle the optional cinnamon sugar on top

• Microwave for a total of 2 minutes stopping every 30 seconds (count to ten and start again – this is so it doesn’t explode in your microwave)

• Let cool for about 1-2 minutes

• Sprinkle powdered sugar on top

  Recipe from: princesspinkygirl.com

Blueberry Bread

I tried a recipe for “The Best” Blueberry Bread and I wasn’t sure if it would live up to the hype. I also wasn’t sure if I would have any blueberries left to make the bread after I caught Sam eating them quietly one at a time.

It was, in fact, THE BEST blueberry bread I’ve ever tasted. I decided not to make the glass and opted to add a little extra sugar on top before backing. I made it as one full loaf, but next time I think I will try it in smaller loaf pans. Maybe the guests of the B&B might enjoy having a personal loaf.

I am definitely going to include this on the menu!

Sam even told Derek that he didn’t need to stop by Dotty’s Diner to pick up dessert because we could have this instead. That may have been the highest compliment I could have gotten.

INGREDIENTS 

1 cup white granulated sugar

2 cup all purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 large egg

1 cup milk

⅓ cup vegetable oil

1 cup blueberries (1/2 pint)

GLAZE (OPTIONAL)

3 tablespoons butter melted

1½ cups powdered sugar

1 teaspoon vanilla

1½ teaspoons heavy cream can substitute milk

INSTRUCTIONS 

Grease large 1½ pound loaf pan and preheat oven to 350°F.

In a large mixing bowl or mixer, combine sugar, flour, baking powder and salt.

Beat eggs, milk and oil.

Gradually add dry mixture to wet until just moist.

Fold in blueberries.

Pour batter into pan an inch and a half below to compensate for rise.

Optional: sprinkle sugar on top just before baking if you're not topping with glaze.

Bake 50-60 minutes. Allow to cool on wire rack 10-15 minutes before removing from loaf pan.

Recipe by: julieblanner.com