Basil Blueberry French Toast Cups

Basil is a quirky fruit that features vibrant colors and an almost apple-like flavor. With its crisp, fleshy texture it can be used in many dishes or added to salads for color contrast. This recipe uses the basil as both sweetener and flavoring agent by mixing with vanilla yogurt before coating croissant dough with butter for french toast cups then baking them until they’re golden brown on top!

The “blueberry french toast” is a breakfast dish that consists of French toast made with blueberries. The dish can be served in individual cups or in larger bowls.


Here’s a look back at some of my favorite breakfasts.

Let’s start with a definition of brunching. ‘Brunching (brnch-in) is a social activity that involves eating a breakfast and lunch combo.’

There are a lot of ‘the’s in there. However, this is correct. Brunch, in my opinion, is a really sociable event. It’s getting up with the intention of going out to eat brunch meals, generally with other people. Brunch is one of my favorite things to do. Or, to put it another way, many of my favorite memories include brunching. Let’s review:

I recall my family routinely brunching with our family friends on Sundays after church since I was a child. Their residence featured a huge table off the kitchen that was piled high with fruits, sausages, and the most incredible handmade quiches I’d ever had. I didn’t like quiche as a child, and I really don’t like it today, but I adored these quiches. So my earliest brunch recollections are of a sun-filled room with a table full of steaming quiches waiting to be gobbled.

With my father and sister, I used to make pancakes with genuine maple syrup almost every weekend. Aunt Jemima was not allowed to stay with us. We only purchased the best as New Englanders. Countless mornings with jazz music playing in the background, me with my towering stack of syrup-drenched pancakes. These mornings will live on in my memory for the rest of my life.

Then there were the Saturdays at NYU when we’d have a drunken brunch all afternoon. With our sunglasses on, we’re sitting at a patio table, drinking bellinis and scarfing waffles while watching folks go by with their dogs. I was a touch tipsy as I walked around Washington Square Park, eventually settling down on a blanket in the sun.


There were times when I was on the serving end of brunches as well. Each Sunday, I would get up at 6 a.m. to serve hundreds of customers at the little bakery and café where I worked in Boston. To keep up with the queue out the door, I’m drinking double lattes. After that, a few years later, I was working brunch in a 250-seat restaurant, still getting up at 6 a.m., but just having one (very big) coffee. I was eating from a stairway after the brunch buffet had closed to the public, surrounded by 12 other chowing waiters.

Recently, I’ve developed a preference for sleeping in late on Sunday mornings with Alex, preparing coffee, and lazing about the home. Brunching has taken on a new meaning for me. There were no frills, no messes; just us, coffee, and some delicious food. These french toast glasses, for example. They come together in minutes and are eaten in the same amount of time. They’re ideal for brunching because they have that unsaid but well-understood classiness that makes a good brunch so special.

The blueberries and basil are very summery and fresh, and they contrast well with the thick french toast foundation. They’re also satisfying without being heavy, so you can eat other brunch favorites like eggs, lox, and hash browns. Mmmm.


Making French Toast Cups Suggestions

Use somewhat stale bread – This recipe works best with slightly stale bread since it holds up better when mixed with the eggs and buttermilk. I used challah for this recipe, but any thick bread would suffice!

Only use fresh basil – This is a case when fresh basil is the only way to proceed. It adds a pop of color to these hearty french toast cups and can’t be substituted with dry basil. If you don’t have any fresh basil, simply leave it out.

Don’t overbake these french toast cups; you want the tops to be golden brown and the middle to be moist and gooey. These puppies will dry out and taste bad if you overbake them.

Glaze them while they’re still warm — Unlike most baked products, you want the maple glaze on top of these french toast cups to be lovely and runny, so frost them while they’re still warm.


Friends, have a wonderful Friday. I wish you everyone a wonderful weekend. And I hope some of you are able to make these adorable kids!



  • 1/2 gallon of buttermilk
  • 1/2 cup brown sugar (light)
  • 3 eggs (big)
  • vanilla extract (two tablespoons)
  • 2 teaspoons melted butter
  • 2 teaspoons julienned fresh basil
  • 8 cups day-old bread, sliced into 1/2 to 1 inch pieces (I used brioche)
  • blueberries, 4 oz

To make the white maple frosting, combine all of the ingredients in a mixing bowl.

  • 1 teaspoon of maple syrup
  • 1 tablespoon cream (heavy)
  • 2 tablespoons powdered sugar plus 1/2 cup


  1. Preheat the oven to 350 degrees Fahrenheit. Large muffin cups should be used to line 8 muffin trays. Remove from the equation.
  2. Whisk together buttermilk, brown sugar, eggs, vanilla extract, butter, and basil in a large mixing basin until light and frothy. Toss in the chopped bread and toss until each piece is well coated.
  3. Half of the bread should be scooped into muffin cups, with each cup half-filled. Half of the blueberries should be on top of the bread, then fill the cup with the remaining bread and the remaining half of the blueberries. Bake the muffins for 30 minutes, or until the tops are golden brown. Allow for a little cooling period before icing and serving.
  4. While the cups are baking, make the frosting. In a small mixing basin, whisk together all of the ingredients until glossy. Microwave the frosting for 15-20 seconds just before spreading it over the muffins. This will make it easier to distribute, but it will also solidify into a lovely glaze!

More French toast recipes may be found at:

Recipe for Almond Bostock

French Toast with Strawberry Nutella

French Toast with Cinnamon Apples Baked

Cinnamon Raisin Pumpkin French Toast (overnight)

Scone Bread French Toast

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