A cross between French toast and bread pudding, these whimsical cups are a tasty treat for a lazy weekend morning. The pumpkin mixture can be prepared the night before and stored in the refrigerator. Leftovers can be frozen for another occasion.
1 ripe banana
¾ cup pure pumpkin puree
1 cup milk of choice
2 tablespoons ground flax seed
1 teaspoon + ½ teaspoon ground cinnamon, divided
¼ teaspoon ground cloves
⅛ teaspoon salt
1 teaspoon pure vanilla extract
6 cups cubed gluten-free bread
1 tablespoon butter or dairy-free butter alternative
2 apples, peeled, cored and chopped
3 tablespoons pure maple syrup
1. Preheat oven to 350°F. Grease or paper-line 12 standard-size muffin cups.
2. Add banana, pumpkin, milk, flax, 1 teaspoon cinnamon, cloves, salt and vanilla to a blender or food processor container and blend until smooth.
3. Add bread cubes to a large bowl and pour in the pumpkin mixture. Stir to coat all the bread and let sit 5 minutes.
4. Divide bread cubes and any liquid not absorbed among prepared muffin cups.
5. Place in preheated oven and bake 20 minutes or until set. Let cool for at least 5 minutes before unmolding.
6. Meanwhile, in a small saucepan melt butter over medium heat. Stir in apples, maple syrup and remaining cinnamon. Simmer 10 minutes or until apples soften.
7. Serve French toast cups with braised apples.
Each serving contains 414 calories, 8g total fat, 2g saturated fat, 0g trans fat, 19mg cholesterol, 258mg sodium, 82g carbohydrate, 5g fiber, 7g protein.
Matthew Kadey, RD, (muffintinmania.com) is author of The Muffin Tin Chef and The No-Cook, No Bake Cookbook.