French Toast Muffins

4 eggs
1 cup milk
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon vanilla extract
1/4 teaspoon ground cinnamon
10 slices cinnamon swirl bread
Fresh berries
Pancake syrup
Powdered sugar

Preheat the oven to 350°F. Coat 6 cups of a standard-size muffin pan with nonstick spray.

Crack the eggs into a big mixing bowl and whisk until blended. Measure the milk, sugar, brown sugar, vanilla, and cinnamon into the eggs. Whisk everything together.

Tear the bread into pieces and add them to the egg mixture. Use a spatula to stir everything together until it’s well-coated. Spoon the bread mixture into the 6 greased muffin cups (they will be very full).

Bake the muffins in the oven until they’re puffed and dry, about 30 minutes. Carefully scoop the muffins out of the pan with a big spoon and put one on a plate. Top them with berries, syrup, and powdered sugar.

Makes 6 servings