1 cup toasted bread cubes (about 1 thick slice of bread, toasted then cubed)
1–2 tablespoons chopped pecans
Small handful blueberries, raspberries, or sliced strawberries
Maple syrup, for serving
In a large microwave safe mug, spray with a little non-stick cooking spray, heat the butter in the microwave just until melted, about 10 seconds. Stir in the milk, maple syrup, vanilla extract, cinnamon, and nutmeg and, using a fork, whip in the egg.
Add in the bread, half of the pecans, and half of the berries and gently stir to combine and allow the bread to soak up some of the custard for about a minute.
Place the mug in the microwave and cook for 1 to 2 minutes or until cooked through.
Serve topped with a scattering of nuts and berries and a drizzle of maple syrup.