Cranberry French toast muffins

• Vegetarian

• Produce

  • 3 tbsp Cranberries plus, dried
  • 1 dash Ginger, ground

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tbsp Brown sugar plus
  • 1/4 tsp Cinnamon, ground
  • 1/2 tsp Vanilla extract

• Bread & Baked Goods

  • 2 slices Bread

• Dairy

  • 1/4 cup Cream
  • 1/2 cup Milk

Found on carolinescooking.com

Description

Ingredients

• 2-3 slices of bread (depending on size of slices)
• 2 eggs
• ½cup/120ml milk
• ¼cup/60ml cream
• ¼tsp ground cinnamon
• dash ground ginger
• ½tsp vanilla extract
• ½tbsp brown sugar plus ½tbsp to top
• 3tbsp dried cranberries plus 1tbsp to top

Directions

• Preheat oven to 375F/190C and lightly grease or line 6 muffin tins.
• Remove the crusts from the bread and cut into cubes.
• Whisk together the eggs, milk, cream, cinnamon, ginger, vanilla and ½tbsp sugar. Add the cubes of bread and press them down to ensure all are covered and soak up the egg-mix. Add the 3tbsp of cranberries.
• Spoon the soaked bread and cranberries into the muffin tins, trying to divide the cranberries and bread evenly. Pour over any extra egg-mix. Top with the extra dried cranberries and sugar.
• Bake for approx 25 minutes until the tops are lightly browned the egg mixture has set (it will puff up then reduce as it cools).
• Best enjoyed warm but also work at room temperature.