• Prep-time: / Ready In:
  • Makes 12 French toast cups + 1¾ cups topping

Are they for breakfast? Are they for dessert? Does it matter? These crispy fruit-filled French toast cups are a great way to start your day or end a meal.

Ingredients

  • 1½ cups unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
  • 3 tablespoons chickpea flour
  • 2 tablespoons flaxseed meal
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cup crispy brown rice cereal, lightly crushed
  • 12 slices 100% whole wheat bread
  • 2 sliced bananas
  • ½ cup pure maple syrup
  • ¼ cup orange juice
  • Dash of ground nutmeg
  • Optional garnishes: chopped toasted pecans, fresh berries, fresh mint, and/or ground cinnamon

Instructions

  1. Preheat oven to 375°F. In a large shallow bowl combine milk, chickpea flour, flaxseed meal, 1 tsp. of the vanilla, and ½ tsp. of the cinnamon; mix well. Let rest 5 minutes. Place cereal in a pie plate.
  2. Dip bread in plant milk mixture, turning to moisten both sides. Lay bread in cereal and press lightly to adhere to one side. Place bread, cereal side down, in twelve 2½-inch nonstick muffin cups, gently pressing to form a cup. Repeat with the remaining bread.
  3. Bake 15 to 20 minutes or until French toast cups are browned and crispy.
  4. Meanwhile, make Bananas Foster Topping: In a medium saucepan combine bananas, pure maple syrup, orange juice, the remaining ½ tsp. ground cinnamon, and a dash of ground nutmeg. Bring to boiling over medium-high; reduce to low. Simmer 5 minutes until bananas are soft. Stir in the remaining 1 tsp. vanilla.
  5. Carefully remove French toast cups from muffin cups. Fill with Bananas Foster Topping. Sprinkle with optional garnishes. Serve immediately.
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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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