The Dish
This is one of our favorite weekend breakfast treats and an excellent way to use up any stale multi-grain bread. We adjusted the typical french toast recipe in favor of more wholesome ingredients. Multi-grain bread (the more visible the grains the better!) is an excellent source of fiber and, with all those nuttier whole grains, provides much more flavorful french toast. Instead of granulated sugar, cream, and butter, we opt in for a little pure maple syrup and almond milk (feel free to use low-fat milk or another unsweetened milk alternative). Baking the french toast (in these handy cup shapes) reduces our need for butter or oil (no pan frying here), and still gives us that fluffy and lightly-caramelized appeal. Instead of additional maple syrup for drizzling, we rely on the natural sweetness of mixed berries.
Hacking This Recipe
Pasteurized egg product or egg whites can be used instead of whole eggs. For whole eggs, on average, 1 egg equals 2 oz (50 g) or ¼ cup (59 ml) of pasteurized egg product. These french toast cups freeze really well too! When you’re meal prepping for the week, simply bake, cool, and freeze. Just thaw and reheat when you’re ready to eat.
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