Use the small glass cup, I used a wine glass for its small opening, and press firmly down onto the center of each slice of bread. Twisting slightly to avoid tearing.

Slowly pull up on the glass and the center of the bread should have a perfect round hole with the cut out inside the glass. Set the cut out aside for now. Do this for every slice of bread.

Spread a thin layer of butter onto both sides of the bread slices, now with holes. Set aside

Heat up a skillet on medium heat.

Take one egg and crack into a small bowl. Add milk, sugar, cinnamon, vanilla extract, and a little salt to the bowl. Whisk together well and set aside.

At this point your skillet should be hot enough. Grease the bottom with either non-stick spray or butter.

Drop one slice of bread, or two if your skillet is large enough, onto the skillet and quickly crack an egg and drop it into the center of the bread.

Let cook until you can see the whites bubble a bit and flip over. Be careful to not let the egg flip out of the center of the bread. Add a dash of salt and pepper to the egg if desired. If you're having trouble flipping, use a spatula to hold the egg in place on top, and another spatula to flip it over. --Repeat this step for each slice of bread.

Now dip the bread holes into your French toast mix and let soak for approximately 15 seconds. Just enough to absorb the mixture.

Then, like any French toast, cook on skillet until golden brown.

This serves 2-4 people. I put syrup into a small dish and used it as dipping sauce for my sliders. And also spread jelly onto the Birds in a Crater toast. This probably isn't the healthiest of meals, but it taste really good. Add bacon or whatever else you might want.