French Toast Muffins

Ingredients for 12 servings:

• 6 eggs
• 500 ml milk
• 2 tsp cinnamon
• 2 tbsp sugar
• 1 tbsp vanilla extract
• 12 slices of toast
• e.g. fruit, fresh, maple syrup, honey
• some butter, soft

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

sweet breakfast

Preheat oven to 180°C. Cut the toast slices into even cubes and place in a bowl. Beat the sugar and eggs until frothy, add the vanilla extract and cinnamon. While stirring, add the milk. Pour the mixture over the toast cubes and mix well, adding 1-2 more slices of toast if necessary. The egg mixture must be used up. Then let the mixture sit briefly until the bread has absorbed the mixture. Grease a muffin tin well with softened butter. I wouldn’t use muffin cups, as the French toast muffins won’t be as crispy on the outside. The direct contact with the muffin tin ensures they develop a soft crust. Pour the toast and egg mixture into the 12 holes of the muffin tin. Since the mixture won’t rise, you can fill the holes to the top. Bake in the preheated oven for 25-30 minutes until golden brown. Let cool slightly. Then carefully remove the muffins from the muffin tin using two forks, place them on a plate and serve with fresh fruit (e.g. sugared strawberries) and/or maple syrup.