Baked Peach English Muffin French Toast
Number of Servings
Serves 4
Ingredients
- 6 Ezekiel 4:9 Cinnamon Raisin Sprouted Grain English Muffins
- 2 cups of fresh peaches, cut into 1-inch cubes
- 4 eggs
- 2 cups non-dairy milk
- [q:1/3] tsp ground cinnamon
- 1 tsp vanilla extract
- [q:1/4] cup maple syrup plus more for serving
- Optional: Coconut whipped cream for topping
Directions
- Preheat your oven to 450 degrees Fahrenheit.
- Defrost, split open, and cube 6 Cinnamon Raisin Ezekiel 4:9 English Muffins.
- Place the English muffin pieces on a baking sheet and toast in the oven for 5 minutes.
- Take out of the oven, then reduce the heat to 350 degrees Fahrenheit.
- In a medium mixing bowl, whisk together 4 eggs, 1 tsp vanilla extract, [q:1/3] tsp ground cinnamon, 2 cups non-dairy milk, and [q:1/4] cup maple syrup until combined.
- Add the cubed English muffins and 2 cups of cubed fresh peaches to a 9-inch round cake pan that is greased with coconut oil or vegan butter.
- Pour the French toast mixture over the cubed English muffins and mix until each piece is thoroughly coated and the mixture is absorbed.
- Bake until the casserole is set, about 30 minutes.
- Slice into cake slices and top with a dollop of coconut cream and a drizzle of maple syrup. Enjoy!
Nutrition Info
Made with almond milk: 405 Calories, 19 g Protein, 160 mg Cholesterol, 68 g Carbohydrates, 19 g Total sugars (12 g Added sugars), 11 g Fiber, 7 g Total fat (2 g sat), 390 mg Sodium, [nut:5] Phosphorus, Zinc, [nut:4] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Iron, [nut:3] Vitamin B6, Calcium, [nut:2] Vitamin E, Magnesium, [nut:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B12, Potassium