We've gone from capris and sandals to long pants and sleeves in the past week. Need a warm breakfast to take off the morning chill? These individual french toast "cupcakes"(R's description) could be the perfect thing.
Full of whole grains, fruit and lean protein, these mini-french toasts are "oh-my-goodness" yummy. R, G, and I made these a recent weekend morning. I am still dreaming about them. They are a perfect way to use up old bread, and the most beautiful thing is they can be prepared the night before and baked the next morning.
I used peaches, but I am guessing pears, berries, thinly sliced apple or dried fruit would work too. We made a quick blueberry compote (compote--a word that makes it sound hard to make, when in fact, it couldn't be easier), but simple maple syrup would work too.
Individual Peach French Toasts with Blueberry Compote
4 egg whites
1/2 cup skim milk
2 teaspoons vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
8 slices whole wheat bread, cut into very small cubes
2 medium peaches, diced (no need to peel)
1 pint blueberries, rinsed
1/4 cup water
2 tablespoon maple syrup
Prepare the french toast mixture:
Combine the first seven ingredients in a large bowl, whisking very well to ensure complete incorporation of the eggs to the other ingredients.
Add the bread and peach, and stir to combine. Let the mixture sit for 5-7 minutes, to allow the bread to fully soak up the egg mixture. Stir again and set aside.
Preheat oven to 350 degrees.
If using immediately, line a muffin tin pan with 12 liners. (Side note: I love using these). Spoon the french toast mixture amongst all 12 holes evenly.
Bake 20-25 minutes, or until the top begins to brown a bit.
Serve with maple syrup or blueberry compote (to make the blueberry compote, combine the blueberries, water and maple syrup in a small sauce pan. Bring to a boil and then let simmer about 10 minutes).
Note: If you want to make the mixture ahead, simply leave it a bowl covered with plastic wrap overnight. Fill the muffin tins in the morning, and add 5-10 minutes to your baking time.
These "cupcakes" make me all warm inside on a cool fall morning.