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Cut bread into rounds or just cut crusts off.
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Use a rolling pin to flatten the bread.
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Lightly spray 6 muffin tin holes with oil spray, then press the bread into the muffin tin.
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Whisk together the egg, cream and a pinch of salt and pepper.
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Divide mixture between the 12 toast cups.
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Pour 2½ tbsp of egg mixture into each cup, then immediately place in the oven.
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Bake for 12 to 15 minutes until the top is lightly golden and the filling is set.
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Remove from oven and rest for 5 minutes before serving.
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Garnish with fresh time. Serve warm.