Bacon-filled French Toast Muffins

Preheat the oven to 180°C. In a large bowl, whisk together the eggs, milk, cinnamon and brown sugar. Cut the raisin toast into 1-inch cubes and fold in the bread cubes then toss until the liquid has been absorbed. Cover the bowl with plastic wrap and set in the fridge for at least an hour or overnight.

In a medium bowl whisk together the cream cheese, icing sugar and egg. Set aside to chill. Meanwhile, when the French toast mixture is ready remove from the fridge and toss once more.

Spray a 6-cup muffin with non-stick cooking spray and line each mould with a slice of streaky bacon and place 2 tbsp of the French toast mixture into each muffin tin making a small indent in the center and evenly distribute the cheesecake filling (about 2 tsp in each). Top with remaining French toast mixture and nestle in the raspberries and blueberries.

In a small bowl add brown sugar, breadcrumbs, cinnamon, salt and butter. Using your hands or a fork combine the ingredients until pea-size pieces form. Top each muffin with ½ tbsp of the crumble.

Bake for 25-30 mins until the muffins have puffed and the edges have browned. Using a small knife carefully loosen the edges around the muffin and place them on to a platter. Serve immediately with maple syrup, whipped cream and extra berries.