French toast is a favorite of mine. So is bread pudding. Whole Foods makes an absolutely amazing caramel bread pudding that I can’t get enough of. I love warm and chewy bread with a sweet maple syrup (or whipped cream, or fruit) topping. I don’t love the sugar high and crash it often comes with. Enter my new recipe. The other week, I came up with a lightened, sugar-free version, for an equally tasty, healthier version combining two of my favorites: bread pudding and french toast, into muffin form!
This is just a “technique” recipe. Feel free to sub your favorite cereal toppings, and fruit bottoms! I’m sure granola topping or blueberries as a base would be equally delicious. Try it and comment if you do! Enjoy!
Better than French toast Bread Pudding.
*makes 8 muffins
2 whole Arnold thins, 4 slices
½ cup egg beaters
Vanilla and coconut extract
Go lean Kashi & Trader Joe’s soy and flax cereal, crushed with a rolling pin (~1/4 c mixed)
Sugar free syrup ~2 T
1 peach or nectarine, diced
- Lightly toast and cube bread pieces.
- Dice and lightly sauté the peach in a pan over med heat
- Add diced bread and peach pieces to a bowl and top with egg beater, extracts, half of the syrup and combine to desired consistency (you could add a little almond milk for more moisture)
- Using a rolling pin, crush cereal into “crumb” topping.
- Layer bread mixture into eight oiled muffin ramekins, top with crushed cereal crumbs and drizzle with remaining syrup.
- Bake at 350* for about 20-25 minutes. Raise heat to 400 for an additional ~5, if you desire crispy edges.
- Serve and enjoy!
What’s your favorite healthified baking creation?