Step 1

Preheat the oven to 180°C/fan 160°C/gas mark Line a 12-hole muffin tin with muffin cases.

Step 2

Add the bread chunks to a large bowl. Whisk together the milk, eggs, 150ml maple syrup, vanilla and cinnamon.

Step 3

Pour the milk mixture over the bread chunks. Leave to sit for 20 minutes.

Step 4

Gently fold the blueberries and pistachios into the bread mixture. Try not to over-mix to stop the blueberries from bleeding.

Step 5

Divide the bread mixture into the cups of the muffin tin. Bake for 40 minutes, until the tops are golden brown and the liquid in the muffins is set.

Step 6

Remove from the oven and leave to cool for 5 minutes before brushing each one with the remaining maple syrup.