These are very easy to prepare. They are perfect for a quick grab and go breakfast item. Bonus they also freeze well. This is a spin off my original post French Toasttins. 

Yields: 10 Toasttins 

Ingredients:

3 eggs

1 TB pure vanilla extract

1 teaspoon ground Vietnamese Cinnamon 

1 cup vanilla unsweetened almond milk

2 Tablespoon pure maple syrup 

2 Tablespoons dried blueberries 

2 Tablespoons sliced almonds

1/2 teaspoon vanilla sugar

10 slices of light whole grain bread heels (35-45 calories a slice), cubed 

Directions:

1. Preheat oven to 350 degrees. Generously cooking spray 10 muffin vessels in muffin tin. Set aside. 

2. In a large bowl whisk together the first 5 ingredients. 

3. Toss in the cubed bread. Fold with rubber spatula. Make sure the bread soaks up all the liquid. 
4. Take an 1/3 cup measuring device and portion out a heaping amount of the bread batter into prepared muffin tin. Sprinkle with blueberries, almonds, and vanilla sugar. Place the pan in center rack in oven. 

5. Bake for 25 minutes. Enjoy as is or add additional maple syrup or sprinkle with powdered sugar.