These cinnamon raisin French toast bites are bursting with fresh blackberry ginger sauce. Baked in a mini-muffin tin, they’re the perfect size for breakfast on the go!
French toast always takes a back seat in our house on the breakfast front. I really don’t know why. It’s not any more time-consuming or difficult than pancakes or waffles but sadly this lemon vanilla waffle French toast and this raspberry granola French toast are all I have to show for this delicious breakfast option and to be honest, I don’t think I’ve made it once outside of either of those recipes.
*This post is sponsored by Udi’s Gluten Free, a 2017 partner of Running to the Kitchen.
That was until recently when I just couldn’t stomach my usual morning routine of veggies, egg-whites and chicken sausage one more day and decided I needed carbs. With a loaf of Udi’s cinnamon raisin bread staring at me in the fridge, French toast popped into my head and an epic breakfast ensued.
This time, I refused to let French toast fade into a distant memory and decided to turn it into these bite-sized blackberry ginger French toast bites for an easy portable breakfast option.
Cinnamon raisin bread has a special place in my heart. My dad made sure there was a loaf of it in the house at all times and every morning he’d have his bowl of some disgusting adult cereal with a side of two slices of cinnamon raisin bread toasted with butter. Hello, carb fest.
The smell would permeate the kitchen and pretty much be the only thing that would get my sleepy teenage self out of bed and ready for school. Smelling these French toast bites bake up in the oven brought me right back to those morning memories and missing the time in life where my biggest worry was a stupid science test or if there’d be enough time between classes to see my boyfriend at the time (<–let’s all take a moment to eye roll at 14/15 year old Gina).
Of course, there are benefits to the 20 years that have passed since then. Like the discovery of chia seeds and how to make amazingly delicious fruit sauces in just minutes using them.
The blackberry ginger sauce adds a fun sweet brightness to each French toast bite. Spoon any extra on top, drizzle with some good maple syrup and you’ve got one heck of a delicious gluten-free breakfast ready to take with you on the go or just as happily accompany you at the breakfast table.
Thinking these will do the trick and keep French toast from falling off the breakfast radar for some time.
Blackberry Ginger French Toast Bites
These cinnamon raisin French toast bites are bursting with fresh blackberry ginger sauce. Baked in a mini-muffin tin, they're the perfect size for breakfast on the go!
- 1 cup blackberries
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon freshly grated ginger
- 1 teaspoon chia seeds
- 6 eggs
- 1 cup milk any desired milk will do
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cardamom
- 1/2 loaf Udi's cinnamon raisin bread cubed
- 1 tablespoon chia seeds
Combine all ingredients in a small sauce pot over medium heat. Break up with a spatula as the mixture simmers until thickened-sauce forms, about 10 minutes. Remove from heat and set aside.
Preheat oven to 350 degrees and grease a mini-muffin tin with baking spray.
Whisk the eggs in a large bowl until beaten.
Add the milk, maple syrup, vanilla, cinnamon, nutmeg and cardamom and whisk again until thoroughly combined.
Add the cubed bread and chia seeds and mix until well combined. Let sit for 5 minutes so that the bread can absorb the liquid.
Spoon bread mixture into muffin tin so that each one is about half full. Place a small spoonful of the blackberry ginger sauce on top of each one then spoon the remainder of the bread mixture on top of that.
Bake for about 25 minutes until puffed and golden brown around the edges. Remove from oven, let cool a few minutes before carefully removing from the muffin tin. Serve warm with additional maple syrup.
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