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.
Love this Blackberry Ginger French Toast Bites recipe?
Try Lemon Vanilla Waffle French Toast, Raspberry Granola French Toast, and French Toast Smoothie.
Pair a few of these bites with bacon wrapped egg cups for a fully balanced breakfast or serve with a blackberry smoothie for a double dose of blackberry goodness.
Blackberry Ginger French Toast Bites
Ingredients
For the blackberry ginger sauce:
- 1 cup blackberries
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon freshly grated ginger
- 1 teaspoon chia seeds
For the French toast bites
- 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 cinnamon raisin bread, cubed
- 1 tablespoon chia seeds
Instructions
For the blackberry ginger sauce:
- 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.
For the French toast bites:
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Words can not describe how delicious these look. I haven’t made them yet, but when I do, I may not share them as I’ve been known to pull such levels of “greedery” with tasty dishes.
Combining blackberries and ginger (two of my favorite healthy ingredients) is just on point.
They’re like like bread pudding delights :)