Step 1

Preheat oven to 350F. Grease muffin tin very well (I used sprayed paper liners, or use a silicone muffin tin so they come out super easily!).

Step 2

Place bread cubes in a large mixing bowl.

Step 3

Place eggs in a medium bowl and whisk until beaten. Add yogurt, milk, syrup, almond and vanilla extract, cinnamon and salt. Whisk very well to combine.

Step 4

Pour mixture over bread cubes, tossing to combine. Fold in berries.

Step 5

Use ⅓ cup to dump mixture into muffin tin, pressing each one down firmly to pack in the bread.

Step 6

Bake for 22-27 minutes, or until set. (If you use frozen berries, they produce more liquid and will need a longer baking time.) Cool, dust with powdered sugar and devour! Store cooled muffins in the refrigerator for up to 5 days.