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I am getting very excited, emotional, all the feels.
In just over one month, Sam’s adoption will be finalized. He will be 100% completely ours, forever.
It’s hard not being able to share his birth story or really a whole lot here with you yet, but I promise more is coming–and we are so close!
Sam will be 5 months on Monday. FIVE MONTHS!
How in the world did this happen? How did we become the luckiest people on the planet? How did I go from writing here with tears of agony running down my face to the biggest beaming face ever as I write?!
Today, I just wanted to send a little nudge to whoever may be reading this and really needs it. Need a hug? A thought? A prayer? It’s coming your way I promise.
If you are new around here and don’t know the story of our journey to Sam, this post should bring you up to speed. Our struggle with fertility and shift to adoption and soon the full story of the day Sam was born and all that led up to it will be here as well! It’s the perfect story–flawed in so many ways, tougher than anything we ever experienced and yet, the moment we laid eyes on Sam, it was suddenly the best love story ever written.
This boy has no idea how much joy he has brought our family. He has made us more complete than imaginable.
If you are still on the not so happy part of your journey, whatever it may be, hoping that you can find your own hope, a little more strength and maybe just some solidarity. Your journey will get better, it has to and it will.
Finding time to work in the kitchen these days is much more of a challenge, that is certain. But when I do and it’s a good one, getting the new recipe to you ASAP is also a sort of jumping through hoops ordeal. And that’s okay! I am almost certain I have written this post 1-2 paragraphs at a time–go tend to things, feed Sam, change a poopy diaper, you name it–and then come back to it. My new normal. And it’s perfect!
I’m a big fan of baked French Toast. The bottom is soft and fluffy, with the crispy golden brown tops, and then a touch of maple–the best. One of my faves is my Spiced Pear French Toast Casserole. Cinnamon and baked pears are the best duo especially during pear season. Raspberry Almond Baked French Toast is my runner up, bu t trust me, I wouldn’t deny either of these if you served them up.
And then the day came where I took this same concept, but made the big batch into individual muffins, perfect for single serving, and taking it on the go (but not as easy to add maple syrup!) These are essentially blueberry muffins made out of french toast. Can I get an OOOH EMMM GEEE?! Yes, they deserve just that.
Not only are these incredibly delicious, but they also are super simple to whip up. Cut up some bread, whisk the eggs, milk and other ingredients, soak the bread and then pour into muffin tins. Muffins with very little hassle. I am big on any recipe that requires me to do very little and yet reap the benefits of something that tastes like a million bucks. This is just that kind of recipe.
While blueberries are amazing in these, feel free to switch up the berry, or add a mixture. Make your milk dairy free if necessary and gluten free bread should do the trick if needing to avoid gluten. As far as going egg free, I did not try it this way, but subbing a tablespoon of flax meal for each egg and then allowing the mixture to chill for 15 minutes before adding the bread and berries should work out as well. If you try it this way, let me know how it works!
Make these babies ahead of time and then in the morning warm them up and add some syrup. Could easily be a great addition to the Easter brunch spread as well!
- 4 eggs large
- 1/2 c plus 1 T milk of choice regular or dairy free
- 1 T brown sugar or coconut sugar
- 1-2 T pure maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 6-7 pieces bread I used wide pan bread, if pieces are smaller, you will want to use 7, possibly 8
- 1/3 c blueberries
Preheat oven to 350°F.
Whisk together eggs, milk, vanilla, maple, cinnamon, and brown sugar.
Cut bread into about 1 - 1 1/2 in. pieces.
Add bread and blueberries into egg mixture and stir to allow bread to soak up all the liquid.
Chill for about 5 minutes.
Spoon bread and egg mixture into greased or lined muffin tins, pressing the mixture gently down to keep any air bubbles or space from being made between bread pieces.
Bake for 20 minutes or until top is golden brown.
Cool for several minutes before serving. Store in the refrigerator for 2-3 days.