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.
I wanna see you drizzle it. Just a little bit.
Serve drizzled with warm syrup, whipped cream, fresh fruit, chocolate chips, crushed nuts or anything your little heart desires.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.