Name: Raspberry French Toast Cups with Chocolate Maple Syrup
Cook time: 30 min
Total time: 30 min
Ingredients: 6 large eggs; 1/2 cup coconut milk or coconut cream; 1 1/2 cups almond milk (or other milk of choice); 1/3 – 1/2 cup maple syrup, honey, coconut sugar, or brown sugar (use more or less to suit your taste); 2 tablespoons melted butter; 1 tablespoon vanilla extract; 1/2–1 teaspoon cinnamon, optional; 8–10 heaping cups of 1-inch cubed bread (I used challah, but brioche, french, hawaiian, whole-grain or gluten-free bread will work); 1/3 – 1/2 cup chocolate chips, optional; 12 oz. fresh raspberries (or sliced strawberries); 1/2 cup maple syrup; 4–6 tablespoons cocoa or cacao powder; 1/2 teaspoon vanilla extract; 1–2 teaspoons milk, only if needed to thin out the syrup

Description

This yummy brunch idea is perfect for lazy weekend mornings and feeds a crowd. Can easily use your bread of choice or bake in a casserole dish—very customizable!

Ingredients

Scale

6 large eggs
1/2 cup coconut milk or coconut cream
1 1/2 cups almond milk (or other milk of choice)
1/3 – 1/2 cup maple syrup, honey, coconut sugar, or brown sugar (use more or less to suit your taste)
2 tablespoons melted butter
1 tablespoon vanilla extract
1/2–1 teaspoon cinnamon, optional
8–10 heaping cups of 1-inch cubed bread (I used challah, but brioche, french, hawaiian, whole-grain or gluten-free bread will work)
1/3 – 1/2 cup chocolate chips, optional
12 oz. fresh raspberries (or sliced strawberries)

Chocolate Maple Syrup:

1/2 cup maple syrup
4–6 tablespoons cocoa or cacao powder
1/2 teaspoon vanilla extract
1–2 teaspoons milk, only if needed to thin out the syrup

Instructions

Preheat oven to 350ºF. Line a 12-cup muffin pan with parchment liners (DIY tutorial here.) or grease pan if not using liners. Alternatively, you can bake the french toast ‘casserole style’ in a greased 9×13 pan.
Crack eggs into a large mixing bowl and beat with a whisk. Slowly whisk in milks, sweetener, vanilla extract, butter, and cinnamon.
Add cubed bread and gently fold until all bread pieces are coated in egg mixture. Let soak a few minutes and fold again.
Place a few pieces of soaked egg bread into the bottom of each muffin cup. Add in a few berries and a sprinkle of chocolate chips (optional). Continue to alternate soaked bread and berries/chocolate. At the end, push bread down into the cup so that it stays together after baking and top with extra berries.
Bake for 25–35 minutes until french toast is lightly browned and tops aren’t squishy when pressed.
Remove and let cool for a few minutes before serving.
To make the chocolate maple syrup, whisk together maple syrup, cocoa powder and vanilla extract. Add a little milk, if sauce is too thick.
Serve french toast muffins warm with extra berries, chocolate syrup, and/or a sprinkle of powdered sugar

Cook Time: 30 mins
Category: Breakfast, Dairy Free