French toast is the epitome of Mother’s Day brunch fare. This whimsical twist on a classic is sure to satisfy all generations in a household. For the bread, you’ll want to slice it into cubes about 1 in (2.5 cm) in size.
6 cups (1.5 L) cubed whole grain or gluten-free bread
4 large free-range eggs
1/2 cup (125 mL) milk or unsweetened nondairy alternative
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) cinnamon
1/3 cup (80 mL) dark chocolate chips or carob chips
1/2 cup (125 mL) chopped walnuts
2 cups (500 mL) berries of choice
1/3 cup (80 mL) pure maple syrup
Place bread in large bowl. In separate bowl, lightly beat eggs and stir in milk, vanilla, and cinnamon. Pour egg mixture over bread and stir gently until bread is moist. Let sit for 5 minutes and then fold in chocolate chips and walnuts.
Preheat oven to 350 F (180 C). Divide bread mixture among 12 standard-sized greased or paper-lined muffin cups. Bake for 20 minutes, or until golden on top. Let cool for few minutes before unmoulding.
Serve French toast muffins with berries and maple syrup.
Makes 12 muffins.
Each muffin contains: 160 calories; 6 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 19 g total carbohydrates (10 g sugars, 2 g fibre); 96 mg sodium
source: “Thanks a Brunch!“, alive #379, May 2014