Cinnamon Raisin Toast Cups – Easy Gluten-Free Breakfast Recipe

Hey friends! I’ve got a super yummy and fun recipe to share with you today Cinnamon Raisin French Toast Cups! They’re warm, sweet, and fluffy with just the right amount of cinnamon goodness. Plus, they’re made with the delicious canyonglutenfree Cinnamon Raisin Loaf, so they’re totally gluten-free and totally awesome. These little cups are perfect for breakfast, brunch, or even a snack! Let’s jump right in.

Method

Prepping the Oven and Muffin Pan

First things first, you’ll want to get your oven ready by preheating it to 350°F (175°C). While it’s heating up, grab your muffin pan. This recipe makes 12 French Toast Cups, so a standard 12 cup pan works perfectly. Lightly grease each cup with cooking spray to make sure the French toast cups don’t stick. If you prefer, you can also use muffin liners for easy cleanup and a cute look!

Cubing the Bread

Now it’s time to get your bread ready! Take one Canyon Gluten Free Cinnamon Raisin Loaf and slice it into small cubes about 1-inch pieces. This is a fun step, and kids can help too (with supervision, of course). Cubing the bread allows it to soak up all the delicious liquid, giving the cups their fluffy, custardy texture.

Mixing the Custard Base

In a large mixing bowl, whisk together 1¼ cups of milk, 4 eggs, 2 teaspoons of vanilla extract, ½ teaspoon of ground cinnamon, and 2 tablespoons of granulated sugar. This mixture is the heart of the French toast flavor it’s creamy, sweet, and perfectly spiced. Whisk until the eggs are fully combined and the cinnamon and sugar are mixed in smoothly. The aroma at this stage already smells like breakfast magic!

Soaking the Bread

Next, gently add the cubed bread into the custard mixture. Stir slowly and carefully, making sure each piece of bread gets coated without being smashed. The goal is for most of the liquid to be absorbed by the bread, creating a thick and spoonable mixture. Let it sit for a few minutes so the bread can soak everything up this step helps the cups hold together when baked.

Filling the Muffin Pan

Once the bread has soaked up the goodness, use a large cookie scoop or ice cream scoop to evenly divide the mixture into the muffin cups. You can also use a spoon if that’s what you have on hand. Gently press down on the tops to help compact the mixture a little this will help the cups keep their shape after baking. Each muffin cup should be filled to the top, or just slightly over.

Baking Time

Place the muffin pan in the preheated oven and bake for 30 minutes. Keep an eye on them toward the end when the tops are golden brown and slightly crispy, they’re ready to come out. The edges should look toasted, and the center should feel set (not jiggly) if you give the pan a little wiggle.

Cooling and Enjoying

Let the French toast cups cool in the pan for about 5 to 10 minutes before removing them. This helps them firm up and come out of the pan more easily without falling apart. Then, serve warm and enjoy the cozy, cinnamon-sweet deliciousness!

Necessary Tools

• Muffin pan (12-cup)
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Cookie scoop or ice cream scoop
• Knife and cutting board
• Cooking spray or muffin liners

Serving Suggestions

• Drizzle with maple syrup or honey
• Add a dollop of whipped cream
• Serve with fresh berries or banana slices
• Sprinkle with powdered sugar for a fancy touch
• Great with a cup of hot cocoa or your morning coffee!

Fun Fact

Did you know French toast dates all the way back to the Roman Empire? People have been soaking bread in eggs and milk for centuries because it’s just that good! This fun twist makes it portable and snackable.

Conclusion

There you have it Cinnamon Raisin French Toast Cups that are easy, fun, and super delicious. They’re great for sharing, or you can keep them all to yourself (I won’t tell!). Let me know if you try them, and tag me if you post a pic! Happy baking!