Half and half recipe:
On a measuring cup (1 cup)
1 tbsp melted butter
fill remaining part with fresh milk

French Toast on the Run recipe:
- Your choice of fruits and flavours (we tried chocolate chips, blueberries, raspberries, a mix of berries and chocolates)
- stale bread slices / croissants / other bread types torn to pieces
- 6 Tbsps half and half
- 2 Tbsps sugar
- 4 eggs
- 1/4 vanilla extract

We used 2 trays of 6-pcs muffin pan.

Yup, we made 12 pieces but sadly, little hands won't wait for the goodies to cool down. They disappeared as soon as it's cool enough to snatch.

Directions:
Fill your non-stick muffin pans with torn bread pieces. Pack it to the top but leave a bit of space for your fruits and chocolates.

In a small bowl, mix half and half, sugar, eggs and vanilla extract. Transfer to a pouring glass for convenience.

Pour some on each muffin space. Enough to soak the bread with the gorgeous concoction but not soupy. The liquid will mold your french toast.

Insert some fruits and/or chocolate chips in between spaces. Add some toppings too.

Bake at 300 C for 20 minutes.

It will rise up as it bakes then fluff down a bit when it cools off.

First time to use the mini-oven my hubby gave me for Christmas. I still don't know its capacity so I'm happy to test it today. I have the big oven but it's a pain for small experiments, I always feel guilty pre-heating it as it's gas. So the Black and Decker mini version is a good addition.

In this mini oven, it's only up to 250 C so I winged it and baked it a few minutes longer. Few crunch on top, really nice french toasty flavour underneath and explosions of fuits within.

Yup. A hit.

Tips:
*go crazy with the fruits, mix and match them and lemme know which ones are your faves.
*for sure this concoction can be savoury too with hotdogs or ham and cheese. Same concept of a savoury waffle. As I said, go crazy!
*can be kept in a sealed sandwich bag, chilled in the fridge for 2-3 days