• 4 Slices Vogel's Gluten Free White
• 2 Eggs
• 1/2 Cup Greek Yogurt
• 1 tbsp maple syrup
• 1 tsp cinnamon
• A selection of your preferred toppings (we used white choc chips, milk choc chips, blueberries and raspberries)

Preparation

1. Preheat your oven to 180°.
2. Place the Gluten Free Vogel’s on a lined baking tray and indent the centers with your fingers creating a shallow bread bowl.
3. In a medium bowl combine yoghurt, eggs, syrup and cinnamon.  Stir until well combined.
4. Divide the custard mix between the 4 slices of Vogel’s and add toppings.
5. Carefully transfer the tray into the oven and bake for 8-12 minutes until toasty and caramelized.
6. Enjoy hot out of the oven.

Top Tip: You can also make this in the air fryer if you have one!