cinnamon-french-toast-muffins

Help the brands that help Foodbank. This recipe is based on the formula of Helga’s Traditional White bread

Ingredients:

Six large eggs

2 cups milk

Two teaspoons cinnamon

One tablespoon of brown sugar

One tablespoon of vanilla essence

One loaf of Helga’s Traditional White Bread cut into 1cm cubes

Method:

1. Preheat oven to 180 degrees Celsius. Grease a muffin tin with a 12-hole hole.
2. In a large mixing bowl, mix eggs, milk, sugar, cinnamon, and vanilla. Add the bread cubes and then use gentle hands with clean fingers to shake in a uniform coating of the bread pieces.
3. Allow 5 minutes so that the bread to soak up the liquid
4. Stir gently one more time, and then divide the mix into muffin holes. Press gently to compact it, and use all the bread.
5. Bake for about 25 minutes or until the muffins are cooked. Cool in the muffin tin for 5 minutes prior to scooping it out.
6. Drizzle or brush with maple syrup.