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French Toast Bowl

Start your morning with this French Toast Bowl recipe. It’s an easy and sweet way to enjoy your morning.  

Start by preheating the oven to 350° and spray 6 cups of a muffin tin with cooking spray to prevent sticking.  

Time to make the batter for your French toast. In a medium bowl, whisk together eggs, milk, brown sugar, vanilla and cinnamon. These ingredients bring out the essence of fall.  

With a rolling pin, roll out slices of bread to a 1/8-inch thickness and dip the bread into your egg mixture to prevent your French bread from being too soggy, and squeeze out any excess batter.  

Next, place the bread in muffin cups. Remember to crimp edges to make a basket shape.

Bake the bread for 20 minutes. Your kitchen will be filled with the sweet aroma of cinnamon and vanilla. When done, remove from the muffin tin and allow the bread to cool.  

To finish off, dust your French toast with powdered sugar and add your favorite toppings, like fruit and nuts.  

This French Toast Bowl recipe is the perfect fall breakfast recipe for those with a sweet tooth. It will become your favorite comfort food.    

Prep Time:  10 minutes   |    Cook Time:  20 minutes   |    Total Time:  30 minutes   |    Servings:  6

Ingredients:

  • Carlini  Canola Cooking Spray
  • 2  Goldhen  Large Eggs
  • 1/2 cup  Friendly Farms  2% Milk
  • 1/4 cup  Baker's Corner  Brown Sugar
  • 1 teaspoon  Stonemill  Pure Vanilla Extract
  • 1 teaspoon  Stonemill  Ground Cinnamon
  • 6 slices  Simply Nature  Knock Your Sprouts Off Sprouted Low Sodium 7 Grain Bread
  • 2 tablespoons  Baker's Corner  Powdered Sugar
  • 1 cup  Friendly Farms  Vanilla Nonfat Greek Yogurt
  • 4 strawberries, diced
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • 1 cup  liveGfree  Gluten Free Raisin Almond Honey Granola
  • Specially Selected  100% Pure Maple Syrup, to taste

Directions:

  1. Preheat oven to 350°.   Spray 6 cups of a muffin tin with cooking spray.
  2. In a medium bowl, whisk together eggs, milk, brown sugar, vanilla and cinnamon. Reserve.
  3. Using a rolling pin, roll out slices of bread to a 1/8-inch thickness.   Dip in egg mixture and squeeze out excess.   Place in prepared muffin cups, crimping edges to make a basket shape.
  4. Bake for 20 minutes.   Remove from muffin tin and allow to cool slightly.
  5. Dust with powdered sugar and fill with yogurt, berries and granola.   Drizzle with syrup and serve.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen