Fruity eggy-bread muffins

These super simple to whip up clusters of eggy bread are much easier to make than standing over the stove, and they have added room to easily cram in extra fruity flavours. So delicious, I bet you can’t just have one.


  • 400g tin of no added sugar fruit cocktail in fruit juice (not syrup)
  • 3 med eggs
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup (optional)
  • Approx 200g of thickly sliced bread
  • 1-2 tsp icing sugar for decoration (optional)


Preheat a fan assisted oven to 180d° and liberally grease a 12 hole non stick muffin tray, or preferably use a silicone one which won’t need greasing.

Cut the bread into small cube, preferably 1-2cm in size and set aside.

To a large mixing bowl add the eggs, vanilla and maple and whisk well. Add the tin of fruit, including the juice and mix a little, then tip in the bread. Use the back of a mug or a potato mashed to smush the bread into the egg mixture ensuring there’s no large lumps or any dry bread so the liquid is all soaked up into the bread.

Divide the mixture between the 12 muffin holes and bake in your preheated oven for 12-15 minutes until puffed up, springy to touch and the tops have turned a little golden.

Once out the oven, optionally dust with icing sugar before enjoying once cooled a little.

Once cold, these will store in an airtight container in the fridge for up to 2 days or freeze for up to 3 months. Defrost thoroughly before enjoying or reheat in the oven or microwave to enjoy warm.

Suitable from 6 months | Freezable

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