Hello there friends, happy Monday! After work traveling, flight delays, and the wonderful company of co-workers, we are back in action this week.
First up, french toast. This is again one of those dishes I don’t usually flock to. There is something about soggy bread that just doesn’t appeal to me (I got it from my momma). Bread pudding falls into this category as well, just not my jam usually.
But, this version of french toast has made me change my mind about this breakfast staple. I mean really, anything with streusel is a win in my book, plus baked in ramekins. Signed, sealed, and delivered. I’m on the french toast train now. I liked the heartiness of the cinnamon raisin bread, as opposed to a white, soft bread which is traditionally used. My favorite brand is Ezekiel, but feel free to use any variety.
These heat up very nicely in the microwave a few days after the initial bake and the streusel recipe makes plenty of extra to sprinkle on oatmeal or toast. Salad up next later this week!
Baked Cinnamon Raisin French Toast Cups
Ingredients
- French toast:
- 2 cups almond milk
- 1 cup whole wheat flour
- ¼ cup agave nectar
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- dash of nutmeg
- dash of salt
- 4–5 slices cinnamon raisin bread (cubed)
- Streusel topping:
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 2 teaspoons of cinnamon
- 1/4 cup Earth Balance (or butter)
Instructions
- Preheat oven to 325 degrees. Whisk together french toast ingredients in medium bowl, except for the bread. Add in cubed bread and let sit for 20-30 minutes, or until bread is completely soaked.
- While bread is soaking, blend all streusel ingredients in bowl of a food processor or blender until well blended.
- Grease 4 small ramekins or one round baking dish with vegan butter or non stick spray. Spread a layer of streusel (about 1/4 cup total) on bottom of dish. Spread a layer of soaked bread cubes on top of streusel and continue to layer until ramekin or dish is full.
- Bake for 20-25 minutes, serve with maple syrup.
adapted from Keepin It Kind
rebacox says
I love Ezekiel bread! I always have their English muffins on hand. This recipe looks tasty!
The Frosted Vegan says
Me too! I am addicted to this cinnamon raisin bread : )
Ginny @ Vegan In The Freezer says
These look so good and thanks so much. My nieces will love them too.
The Frosted Vegan says
I bet they will, enjoy!
Megan @ megbakes says
I’ve been thinking about French toast recently and these look perfect. You gave me an excuse to finally get some ramekins.
The Frosted Vegan says
Yes! They are perfect little dishes for these!
Ari @ Ari's Menu says
STREUSEL!!! MY favorite food group! It counts as a food group, right? 😉
The Frosted Vegan says
Um YES!!
Alysha @Shesontherun says
I’ve never actually tried Ezekiel bread. I hear Jillian Michaels talk about it all the time on her show!
The Frosted Vegan says
So good! You should definetly try it!
Ana Fernandez says
Lovely recipe and I fell in love with the fact that you can heat it in the microwave for later. I think I have found a new breakfast
The Frosted Vegan says
I just had the last one for breakfast, so they really do re-heat well!
Richa says
i love these single serve cups.. and with all that streusel.. yumm
The Frosted Vegan says
Those are the two best parts! : )
plasterers in bristol says
Wow this looks amazing…
The Frosted Vegan says
Thank you! They taste just as good!
Nikki @ The Tolerant Vegan says
Oh my gosh. Yes, please.
The Frosted Vegan says
Yes please indeed! : )
Stephanie says
WOW! These look amazing. I’m drooling over here…
The Frosted Vegan says
I’m glad! They are definetly drool worthy!
Ashley says
French toast in a cup?? Sign me up!! 🙂
The Frosted Vegan says
You got it sister! : )
Gothic Jacket Mens says
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