Makes: 16

Hands-on time: 10 minutes

Hands-off time: 15 minutes

INGREDIENTS

🍱 ½ cup milk

🍱 4 large eggs

🍱 1 tsp ground cinnamon

🍱 8 slices white bread, cubed

🍱 2 cups Kellogg’s® Froot Loops

METHOD

1. Preheat the oven to 180°C and grease a 12-hole muffin tin.

2. In a large mixing bowl, add the milk, eggs, and cinnamon and whisk until well combined. Add the cubed bread and stir until each piece is completely coated. *Chef’s Tip: The perfect opportunity to make use of stale bread!

3. Divide the mixture between the muffin tin holes. Add the Kellogg’s® Froot Loops on top of the mixture for a crunchy topping.

4. Bake the french toast cups for 15 minutes until cooked through and lightly browned.

5. Unmould the french toast cups, serve on a platter as the perfect on-the-go breakfast, or add to a lunchbox as the perfect snack and ENJOY!