French Toast Muffin Recipe

This recipe was adapted from a recipe that came through my FB feed (click this link to see the original recipe) a few weeks ago, and I adapted it to fit all our allergies (dairy-free, egg-free, gluten-free). It has the texture and flavour of a really good cinnamon bun, but without all the work! Made for an amazingly delicious and quick Christmas brunch. (Original Recipe Credit: Flavortasty)

Makes 12 large muffins – leftovers reheat well

Ingredients:

• 1 loaf of gluten free multi-grain bread OR rye bread, cut into 1-inch cubes (we used 12 slices of rye bread plus 6 slices of gluten free bread to make 12 large muffins)
• 1 cup of dairy-free milk (we used unsweetened cashew milk)
• 1 cup of liquid Just Eggs
• 1/4 cup granulated sugar
• 1 T vanilla extract
• 2 t ground cinnamon
• 1/4 cup becel vegan margarine
• 1/2 cup brown sugar mixed with 1 t ground cinnamon (for topping)

Instructions:

1. Preheat your oven to 350° F (175° C).
2. Spray a 12 serving large cup muffin tray with non-stick spray and place on a baking sheet.
3. In a large bowl whisk together the milk, liquid Just egg, granulated sugar, vanilla extract, and 2 t ground cinnamon.
4. Add the bread cubes to the liquid mixture and gently toss until all the bread cubes are coated. Drizzle more liquid Just egg in if any of the bread is still dry, and toss lightly.
5. Distribute the bread mixture evenly into the 12 muffin cups.
6. Whip together the margarine and brown sugar cinnamon mixture till well combined. Spread it evenly distributed on the top of each muffin.
7. Bake in the oven for 30 minutes or until the tops are golden brown and the sugar margarine mixture has caramelized. Remove from oven and let cool a few minutes before serving.
8. Serve each one cut in half with a dollop of margarine, and a drizzle of maple syrup. A dairy-free whipped cream topping would be amazing on these too.