Makes 12
INGREDIENTS
15 slices SPAR Freshline Sliced White Bread
5 large eggs
2 cups milk, plus 3 tbsp
4 tbsp Spar Honey Choice Grade
1½ tsp ground cinnamon
1 punnet (250g) SPAR Freshline Blueberries
1 tub (125g) SPAR Freshline Raspberries
100g SPAR Medium Fat Cream Cheese Plain
3 tbsp icing sugar
METHOD
-
Preheat the oven to 180°C and grease a 12-hole muffin tray.
-
Slice the SPAR Freshline White Bread into 2cm squares and set aside.
-
In a large mixing bowl, whisk the eggs, milk, Spar Honey Choice Grade and 1 teaspoon of ground cinnamon until well combined.
-
Add the bread cubes to the egg-custard and stir until well coated. Set aside for 3-5 minutes to ensure the bread cubes soak up the egg-custard.
-
Combine 200 grams of SPAR Freshline Blueberries and 100 grams of SPAR Freshline Raspberries and add them to the French toast mixture, stirring to combine.
-
Divide the French toast mixture evenly between the prepared muffin tin holes and press down lightly to ensure that they bind together.
-
Bake the French toast muffins for about 30-35 minutes until cooked through and the tops are golden and slightly crispy. Allow to cool and set for five minutes.
-
In the meantime, prepare a cream cheese glaze by whisking together the SPAR Medium Fat Cream Cheese Plain, icing sugar, the reserved cinnamon and 2-3 tablespoons of milk until it is smooth and has a pourable consistency.
-
Drizzle the glaze over the French toast muffins and serve immediately with the remaining fresh berries and ENJOY!
