Here's a twist on French Toast that's perfect for your Easter Brunch or any Sunday morning breakfast. French Toast Bites with maple blueberry cream cheese. This recipe is egg and dairy free! It could also be gluten free if you use gluten free bread.
Start by generously spraying a muffin tin with oil. Not only will this prevent the French Toast from sticking to the tin but will also help to give them a crispy exterior.
I use VeganEgg by Follow Your Heart. It the best egg substitute I've ever tired.
I whisked the powdered egg replacer with some cold water, rice milk, maple syrup, vanilla extract, and salt. Then I dipped the bread in the batter just to moisten, letting the excess batter drip off the bread before pressing it into the muffin tin.
I found that if you cut the top crust off the bread, it fits better into the tin without breaking. If your bread is not square, trim it so that it is. I used both white bread and sprouted whole wheat bread, I liked both, so the choice is yours.
While the French Toast is baking, you can make the cream cheese filling.
I use Kite Hill almond milk cream cheese, you can use whatever brand you like best. Beat the cream cheese with some maple syrup and some maple extract. Don't skip the maple extract, syrup alone with not give you enough of a maple flavor, and more maple syrup will make the cream cheese too runny. Fold in the blueberries. Put the cream cheese mixture into the refrigerator until the french toast cups are done.
When the French Toast has cooled a little, fill them with the cream cheese mixture, top with a blueberry and serve warm.
French Toast Bites with Maple Blueberry Cream Cheese
Makes 12 bites - Use organic ingredients whenever possible
For the French Toast:
4 tablespoons Follow Your Heart VeganEgg
1/2 cup very cold water
1 cup rice milk (or other non dairy milk)
1/4 cup real maple syrup
1 teaspoon vanilla extract
1 teaspoon salt
12 slices of bread (white, wheat or some of both)
For the Filling:
8 oz package of Kite Hill non-dairy cream cheese (at room temp)
1 cup fresh blueberries
1 teaspoon maple extract
1 tablespoon maple syrup
spray oil for the muffin tin
more blueberries for garnishing the tops
Preheat your oven to 375
Generously spray the muffin tin with oil, set aside.
Whisk the VeganEgg with the cold water.
Whisk in the maple syrup, vanilla and salt.
Whisk in the non dairy milk
If the bread you're using is not square, trim off the top to make it square.
Dip the bread in the batter to moisten both sides and let the excess drip off
Gently push the bread down into the muffin tin
Repeat with each piece of bread
Bake for 30 minutes.
While the french toast bites are baking:
Beat the cream cheese with a hand mixer until smooth
Add the maple syrup and extract
Beat until until well combined
Fold in the blueberries
Put the cream cheese filling back in the refrigerator
When the French toast is done, remove from oven and let cool for 5 minutes in the pan.
Remove them from the cupcake tin.
Using a small cookie scoop or spoon, fill the cups and serve.