Bread pressed into muffin tins, filled with egg mixture, cinnamon, and a little sweetener, then baked.
ABy Anne
Servings
4
8 slice whole grain sandwich bread
6 piece large eggs
0.75 cup milk
1.5 tsp ground cinnamon
1 tsp vanilla extract
2 tbsp maple syrup
0.25 tsp salt
1 tbsp unsalted butter
1 cup fresh berries (garnish)
Calories
517 kcal
Protein
23g
Carbs
68g
Fat
17g
Fiber
7g
Sugar
20g
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Prepare Pan
1. Preheat the oven to 350°F and lightly grease a 12-cup muffin tin with butter, making sure the bottoms and sides are coated.
1 tbsp unsalted butter
Form Bread Cups
2. Gently roll or press each slice of bread to flatten slightly, then press each slice into a muffin cup, pleating the edges so it forms a little bowl; press firmly so it holds its shape.
8 slice whole grain sandwich bread
Make Egg Mixture
3. In a mixing bowl whisk the eggs until smooth, then whisk in the milk, cinnamon, vanilla extract, maple syrup, and salt until well combined.
6 piece large eggs,
0.8 cup milk,
1.5 tsp ground cinnamon,
1 tsp vanilla extract,
2 tbsp maple syrup,
0.2 tsp salt
Fill and Bake
4. Divide the egg mixture evenly among the bread cups, filling them almost to the top, then bake until the custard is set and the bread edges are golden and crisp, about 18 to 22 minutes.
Serve
5. Let the cups cool in the tin for a few minutes, then loosen the edges with a small knife and lift out; serve warm with fresh berries on top or alongside.
1 cup fresh berries (garnish)
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