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!
- 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:
- 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