So….I probably shoulda, coulda, woulda gone to yoga this morning.  EXCEPT…that I needed to meet my mom at 10AM for a ride into the city, and the BOY and I were super excited about turning yesterday’s Blueberry Muffin Bread into French toast.  And when I say super excited, I mean skip 8AM yoga excited!!! 

 

 

It was hard to keep my fingers away from this bread before I went out for my morning run.  I needed to get in some exercise before this busy day, so I threw on my Will Run for Blueberry Bread blue RUN shirt and laced up my shoes making my way to the hills along the path.

 

 

I didn’t realize how hot and humid it was.  By the time I dragged my jello legs (thanks to yesterday’s 28 mile bike ride) up to the top of the first hill, I was covered in sweat.  I ran just under 40 minutes before finding my way back home with French toast on the brain. 

 

 

The BOY was awake and ready for the breakfast we’ve been talking about all weekend! 

 

 

I made a fairly typical French toast…nothing fancy here.  I stated by combining the eggs, milk, vanilla, and cinnamon in a deep bowl.  I pulled out my hand mixer in order to create a light and fluffy egg mixture.

 

 

 

I dunked thick slices of Blueberry Muffin Bread into the egg, letting it sit, and soak up all the flavors!

 

 

And then placed the dripping bread on a heated skillet.

 

 

The thick slices of bread made the perfect base for this warm, rich, breakfast favorite!

 

 

 

The BOY dug right in, enjoying every sweet bite.

 

 

By the time I sat down to eat my breakfast, we were all out of forks.  Luckily, I was able to find a plastic one in pantry or I would have been eating my breakfast with my fingers.  This French toast is just THAT good!

 

 

 

 

Either that or I would have just licked this restaurant worthy breakfast straight off of my plate!

 

 

Thank you to DD&D and of course Chaps Restaurant for inspiring this spectacular meal!

Is your mouth watering yet???  You have to check out this Blueberry Muffin Bread recipe!