Hello! Iâm Sharon from What The Fork Food Blog and Iâm the new girl around here! Let me start off by saying how excited and thrilled I am to be joining the fabulous Food Fanatic team as a Gluten-Free Fanatic! Iâm still a fresh face in the food blog world so Iâm a little bit blogger star-struck right now. Iâm seriously on the same page as Karly? Iâve been swooning over her recipes for ages! Gah!
Ok enough with the school-girl at a boy-band concert squealing, Iâve got important things to discuss here. And by important, I mean pumpkin French toast muffins. Breakfast is the most important meal of the day, you know. So these muffins are something special. For starters, theyâre gluten-free. I know. Gluten-free, eh? Well hereâs the thing about gluten-free. It can be downright delicious and these babies are just that. De-li-cious.
But just so you know, this is one of those recipes that is easily either-or. Simply use gluten free bread or gluten-full bread. Everything else in the recipe is naturally gluten free.
This recipe is relatively easy and not nearly as complicated as it sounds. Basically, you make your French toast âcustardâ, cube some bread, toss it together to chill out in your fridge overnight, scoop it into your muffin tin in the morning, bake and eat. It seems like a fancy-schmancy breakfast but itâs really one of those no-muss no-fuss types of recipes.
Thereâs one bowl, the majority of the âworkâ is done the night before and youâve got a hot and festive breakfast in the morning thatâs fit for company. I say âworkâ because itâs such an easy throw-together dish itâs hard to call it work. You only need one bowl, a whisk, a spoon, cut your loaf of bread and toss it together.
I call these âmuffinsâ because theyâre baked in a muffin tin but theyâre really just an overnight French toast. I topped my pumpkin French toast muffins with a maple glaze. Maple seemed like a happier fit than just a regular olâ glaze. I also finished it off with plenty of maple syrup. Thereâs just something to be said about fall and maple syrup. To me, theyâre synonymous. They go hand-in-hand. Plus, itâs French toast and French toast needs maple syrup, amiright? Make it, eat it, love it and enjoy!
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For the Muffins:
For the Glaze:
- 4 eggs
- 2 cups milk, i used 1%
- 1 cup pumpkin puree
- 2 teaspoons pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 loaf of stale bread, cubed, about 16 to 18 ounces, gluten free or not
- 1/2 cup pure maple syrup
- 1 tablespoon pure maple syrup
- 1/2 cup powdered sugar
Whisk together eggs, milk, pumpkin, vanilla, pumpkin pie spice and ground cinnamon. Stir in bread until all the pieces are moist. Refrigerate 8-12 hours.
Pre-heat oven to 350Â°F and spray a 12 cup muffin tin with non-stick spray.
Remove French toast from the refrigerator and stir in 1/2 cup maple syrup. Evenly distribute the batter in the muffin tin and bake 20-25 minutes or until a tester comes out clean. Let muffins cool a few minutes in the pan before serving.
While the muffins are cooking and cooling, make the glaze. Mix 1 tablespoon maple syrup and 1/2 cup powdered sugar in a bowl and stir until completely combined. Use more syrup for a thinner glaze or less for a thicker consistency.
Drizzle maple glaze over the pumpkin French toast muffins and serve hot or warm with additional maple syrup.
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