- Prep-time: / Ready In:
- Makes 12 French toast cups + 1¾ cups topping
- Serving size: ⅙ of recipe
- Print/save recipe
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
- 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.
- 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.
- Bake 15 to 20 minutes or until French toast cups are browned and crispy.
- 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.
- Carefully remove French toast cups from muffin cups. Fill with Bananas Foster Topping. Sprinkle with optional garnishes. Serve immediately.
Nutritional Information:
Per serving (⅙ of recipe): 383 calories, 72 g carbohydrates, 10 g protein, 6 g total fat, 0 g saturated fat, 0 g cholesterol, 372 mg sodium, 9 g fiber, 27 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (8)
(5 from 4 votes)What rice cereal was used for this recipe?
Hi Kathy, The rice cereal used in the recipe was just plain brown rice crispies, with nothing else added, similar to this product: https://edisongrainery.com/products/organic-brown-rice-crispies Hope that helps! Let us know how it goes:) Lisa Forks Over Knives, Support
Great recipe. I swapped in chopped pecans and bread crumbs for the puffed cereal to use what I had on hand. A great way to use up leftover/frozen bread. Recipe is for square bread slices.
I substituted grapenuts for the cereal and love the crunch it adds. I use this recipe to impress my guests and it is delicious!!
I there any way to make this with rolled oats instead of 12 slices of whole wheat bread?
Would it work with different flour? I think my family would love this recipe, but my husband is allergic to chickpeas. Thanks!
it should work with a different flour just give it a try to see if it works
Parfait