French Toast Muffin with Berries
These French toast muffins are perfect for a delicious breakfast, a weekend brunch or an afternoon snack.
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
Ingredients
- 1/2 Cup Condensed Milk sweetened
- 1/4 Cup Milk
- 3 Eggs
- 1/4 tsp Vanilla Extract
- 1 Tbsp Cinnamon
- 12 Slices Bread
- 1 Cup Raspberries
- 1 Cup Blueberries
- 1 Cup Strawberries
- Whipped Cream optional
- Maple Syrup for Drizzling optional
Instructions
- Preheat the oven to 350F/180C
- Pour the sweetened condensed milk into a mixing bowl, add the milk and eggs, whisk until fully combined.
- Add the vanilla extract and the cinnamon, and stir into the mixture.
- Take a slice of bread and dip it into the milk mixture ensuring the bread is fully covered and soaked, gently fit the bread into the muffin tin, and repeat with the remaining slices of bread until all the muffin tins are filled.
- Bake in the preheated oven for 15-18 minutes or until fully cooked and not soggy on the base.
- Fill with 2 blueberries, 2 halves of strawberry, and 2 raspberries, add a spoon of whipped cream and drizzle with maple syrup. Finish with a dusting of cinnamon or icing sugar