For the French Toast Cups
1/2 loaf French bread torn into small pieces
3 cage-free, organic eggs
1 cup organic milk
1/4 cup organic half and half or cream
1/4 cup Wholesome Organic Cane Sugar
1 tbsp vanilla
1/4 tsp salt
For the Cinnamon Streusel Topping
6 tbsp cold butter, cut into small cubes
1/4 cup + 2 tbsp flour
1/4 cup + 2 tbsp Wholesome Organic Light Brown Sugar
1 tbsp cinnamon
Wholesome Organic Powdered Sugar
Wholesome Organic Pancake Syrup
Preheat the oven to 350°F degrees. Grease a muffin tin and fill each opening with bread, right to the top.
Whisk the eggs, milk, cream, organic cane sugar, vanilla, and salt until smooth. Pour 3-4 tablespoons over the bread in each cup.
Combine the flour, organic light brown sugar, and cinnamon – cut the butter into the mixture with your hands, incorporating it until small crumbs form. Top each French Toast Cup with a spoonful of crumbs.
Bake for 20 minutes or until puffy and golden brown. Top with organic powdered sugar and organic coconut palm syrup or organic pancake syrup.
NOTES: If you like a drier, more sturdy French toast, don’t fill the muffin tins with more than just 3 or 4 tablespoons of egg mixture. If you like more moist French Toast, you can fill the cups a little higher with the egg mixture. They will puff out more, and sink down when they cool a little bit, but they are still equally delicious!
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