Yields: 12 servings Prep Time: 15 minutes Total Time: 40 minutes
French toast by itself is a delicious meal anytime, and these individual cups make it even better! Coconut milk adds richness to the flavor, in addition to healthy fats. Honey is used in replace of cane sugar, and adds a slightly sweet flavor and is enhanced by the addition of cinnamon.
1/2 cup whole fat canned coconut milk
2 tablespoons water
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/4 cup honey
1 teaspoon ground cinnamon
2 tablespoons avocado oil (can substitute with coconut oil, butter or preferred oil)
About 4-5 pieces of bread, torn into pieces, varying in size from about half an inch to an inch. (I used gluten free bread in this recipe, but again, any bread choice can be used.)
1 teaspoon cinnamon
1 tablespoon brown sugar
1. Preheat oven to 375 degrees Fahrenheit.
2. Mix coconut milk**, eggs, vanilla, salt, honey*, cinnamon and avocado oil in a bowl or dish, and whisk until well combined.
*A good trick is to measure out the oil first, and then use the same container to measure the honey. The honey doesn’t stick and comes right out.
**Also, this mixture may be a little chunky do to the fat in the coconut oil. Unless you were to whip all of the ingredients, almost blending it, the fat will still separate a little. Not to worry, it should all melt together beautifully in the oven.
3. Line a large muffin tin pan with muffin liners (preferably parchment paper liners). Place torn up bread pieces in each muffin slot, almost to the top of the cup.
4. Pour about 1/4 cup (or until liquid almost covers bread) of egg and coconut mixture over each muffin tin cup.
5. Prepare the cinnamon and brown sugar topping. Sprinkle a little bit of the topping over each cup.
6. Bake at 375 degrees for about 18-22 minutes. Remove from oven, and take out individual cups and let cool so the egg mixture can set. Sprinkle with powdered sugar if desired. Enjoy!
I made these in advance and then froze them for quick breakfasts during the week. The kiddos stated they were even good without syrup, which is always a bonus when no one is asking for more syrup or salt on meals! Without the tablespoon of brown sugar on the top, these cups are free of refined sugar.
What is particularly nice is that these have a nutrient dense ingredient list, and provide a good fuel source for starting the day. Coconut milk is high in fat, particularly saturated fat, yet it is from medium chain fatty acids (MCFA), which are used differently in the body than short chain fatty acids. Coconut fat is very nutrient dense and coconuts, overall, have a lot of health benefits. More info on coconut here and here for more info on fats.
Eggs also provide a good source of protein, and with 5 eggs in the whole recipe, it breaks down to a little less than half an egg per French toast cup. I appreciate that these are soft enough that my youngest can also enjoy breakfast with the family, getting her well on her way to eating more solids.
Not that I host many brunches these days, but this recipe is definitely on my ‘go-to’ recipe list for entertaining! Eat alone or with a bit of pure maple syrup, either way these are a great way to start your day to keep you satisfied!
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Check out these other great brunch recipes below!
Whole Wheat Roasted Pumpkin Scones with Maple Glaze
Healthy Zucchini Quiche
Honey & Banana Oat Muffins