Breakfast in a Mug: 90-Second French Toast
It's fair to say I've become obsessed with microwavable desserts in a mug. I've made some fudgey 60-Second Brownies, a gooey Deep Dish Chocolate Chip Cookie, a Crumb-Topped Mug Coffee Cake and a Blueberry Muggin.
You may think I'd be done now. Sadly, you'd be wrong. This time I've made a cinnamon-spiced French toast...wait for it...wait for it...in a mug. It's soft and velvety, almost like a bread pudding, and is superb drizzled in warm syrup.
Here's how to make it:
Ingredients recipe adapted from prudentbaby.com
Rub the inside of a large mug with softened butter. Alternatively, you can melt the butter a bit and brush it around or use cooking spray.
Cut the bread into bite-size cubes and pile into mug, pressing down a bit but still leaving enough space for the egg mixture to work its way through.
In a separate bowl, mix together egg, milk, cinnamon and salt. If desired, mix in a drop of vanilla (I don't). Pour mixture over the bread until all cubes are covered. Let sit a minute to soak in.
Microwave on high for 60 seconds, then check and keep heating in ten-second intervals until egg is cooked.
Serve drizzled with warm syrup, whipped cream, fresh fruit, chocolate chips, crushed nuts or anything your little heart desires.
I wanna see you drizzle it. Just a little bit.