These simple and easy cranberry muffin cups have French toast edges, bursty cranberries and maple syrup baked in and drizzled on the top. They are so delicious!
Substitution options for these French toast cups
There are several ways to make substitutions in these French toast cups, whether you’re looking to change up flavors or you are making a swap for dietary reasons. Here are a few ideas:
- I use whole grain bread because I want the extra fiber. If you’re looking for a gluten free option, simply use gluten free bread. If you’re looking for a lower sodium option (some breads have a lot of sodium), grab a loaf of low sodium bread. If you want to fancy the cups up, use sourdough, brioche or challah.
- If you’re not in the mood for maple syrup or don’t have any, you can use honey, light or dark brown sugar or regular granulated sugar. You could also use other sugar substitutes like stevia or brown sugar stevia, monkfruit, agave nectar or coconut sugar. For these substitutes, I’d read the bag to get the best ratio of sugar to substitute. I purposely didn’t add a ton of maple syrup, so the cups aren’t overly sweet anyway, but we all have preferences when it comes to sweeteners.
- If you’re not a cranberry fan or they’re out of season, you can use apples or any other berry instead. I like to make these with frozen mixed berries or fresh ones when they’re in season. You can also use dried fruit like unsweetened cranberries, cherries or raisins.
- Have fun with extracts and spices. Try ginger, cloves, allspice, nutmeg or any of the numerous extracts out there to make extra special flavors.
- Top with chopped nuts such as almonds, walnuts or pecans for a boost of nutrition.
- And last, but not least, you can use any milk you choose for this recipe, whether it’s soy, coconut, almond, cashew, cow’s, rice or any other milk out there!
The moral of the story is, make them your own!
- 8 large eggs
- 2 ½ cups milk
- ¼ cup + 2 tablespoons pure maple syrup, divided
- 1 ½ tablespoons ground cinnamon
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract (optional)
- ¼ teaspoon coarse salt
- Pinch ground cloves
- 1 loaf whole grain cinnamon bread, cubed
- 2 cups fresh or frozen whole cranberries
Preheat oven to 375°F. Coat two 12-cup muffin tins with cooking spray. Set aside.
In an extra-large mixing bowl, whisk together eggs, milk, ¼ cup maple syrup, cinnamon, vanilla extract, almond extract (if using), salt and ground cloves. Stir in cubed bread and cranberries until thoroughly combined.
Scoop mixture into muffin tin cups to the brim. Drizzle with remaining maple syrup. Bake 20 to 25 minutes, until set and browned on top. Let slightly cool before removing from muffin tins.