John Whaite make delicious French toast muffins with with blueberry sauce that are perfect weekend brunch on Lorraine.

The ingredients are: 3 large eggs, 140ml whole milk, 60g caster sugar, 2tsp vanilla extract, 2tsp ground cinnamon (optional), 6 thick slices stale bread, cut into 2cm cubes, with crusts left on, 90g blueberries, 1tbsp demerara sugar and Small pinch of salt.

For the blueberry sauce: 200g frozen blueberries, Juice of 1 lemon and 8tbsp maple syrup (or runny honey).