Slice four 2-inch slices from the Tribeca Oven Rustic French Batard.
Break 3 medium whole eggs into a mixing bowl and whisk in 1 cup of heavy cream, 1 cup of whole milk, 1 teaspoon of Pure Vanilla Extract, and ¼ teaspoon of ground cinnamon. Mix all ingredients well.
Pour the egg mixture into a 9” x 9” baking dish and place the slices of Tribeca Oven Rustic French Batard in the egg mixture. Let the bread soak for 1 minute before turning over and soaking the other side, also for 1 minute.
Place 1 tablespoon of butter in anon-stick frying pan and place over medium heat. Once the butter has melted,and before it browns, place the bread in the pan. Cook until each piece is golden brown on both sides, 3-4 minutes per side.
Serve Mini French Toast on a plate, drizzle with maple syrup and sprinkle with powdered sugar. Garnish with blueberries or seasonal fruit of your choice. For best results, serve immediately.