French toast in a muffin mold

Name: French toast in a muffin mold
Cook time: 20 min
Total time: 32 min
Yield: 4
Ingredients: 2 medium sized egg; 50 ml semi skimmed milk; 125 g fresh raspberries; 8 cut white casino bread; 8 chocolate eggs pure; 125 ml fresh cream; 2 el cinnamon sugar; 1 twig fresh fresh mint

French toast egg, milk, white casino bread with fresh raspberries, chocolate eggs, whipped cream, cinnamon sugar and mint.

Ingredients

Kitchen Stuff

1 rolling pin
1 muffin shape

Directions

Preheat the oven to 200 ° C.
In a deep plate, beat the eggs with the milk and sprinkle with a pinch of salt.
Halve the raspberries in the length.
Cut the crusts of the bread and cut the slices in half lengthwise.
Put two half slices in length to each other and let the short edges overlap by ½ cm.
Only roll over the overlap with a rolling pin so that they stick together.
Take a bread roll through the egg so that it is completely covered. Lay with the short side towards you on a cutting board.
Place an Easter egg at the bottom and spread four half raspberries above it. Let the dots of the raspberries protrude a little bit on one side.
Fold a corner over the Easter egg.
Then roll the bread bar further from bottom to top, so that the Easter egg comes out in the middle and creates a kind of rose.
Repeat with the rest of the bread rolls.
Put the roses with the raspberries and the egg up in a muffin tray and bake in the middle of the oven in 12 min. Golden brown.
In the meantime, beat the whipped cream with the cinnamon sugar and pluck the leaves of the sprig of mint.
Take the French toast out of the oven and sprinkle with the rest of the cinnamon sugar.
Serve directly with the whipped cream and garnish with fresh mint and extra raspberries.