Ingredients

The following ingredients have 12 Servings
  • 1 ¼ cups milk (regular, almond or cashew milk)
  • 2 large eggs
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla bean paste or pure vanilla extract
  • 2 teaspoons cinnamon
  • 3 ounces Sahale Pomegranate Vanilla Cashew Glazed mix
  • 1 loaf Brioche bread (17.6 oz)

Instruction

  • Preheat oven to 350°F. Spray a 12-cavity muffin tin with cooking spray.
  • In a medium-sized mixing bowl, combine milk, eggs, maple syrup, vanilla paste or extract, and cinnamon. Whisk all ingredients together until smooth. Pour into a measuring cup or pouring vessel.
  • Next, grind 3 ounces of Sahale Pomegranate Vanilla Cashew Glazed mix in a small food processor into crumbs, only crushing them until they were broken into small pieces.
  • To fill the muffin tin, you have two choices. First, you can:
  • Break the Brioche into small pieces and divide evenly between the muffin cups. Layer some of the cashew blend in together with the Brioche bread.
  • Slowly pour the egg filling over the bread, dividing evenly between each one. Sprinkle remaining cashew mix on top.
  • Or, you can:
  • Break the bread apart and add the pieces into the egg mixture.
  • Fold in the cashew blend and mix well. The bread is very absorbent, so it deflates a bit after mixing. Fill your muffin cups.
  • Bake at 350°F for 23 to 25 minutes. Allow the French toast muffins to cool in the pan for at least 15 minutes before trying to remove.
  • Serve warm with maple syrup. Store in an air-tight container in the refrigerator. Reheat in the microwave or microwave oven when ready to serve.