Baked Peach English Muffin French Toast
- 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
- 1/3 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ cup maple syrup plus more for serving
- Optional: Coconut whipped cream for topping
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, 1/3 tsp ground cinnamon, 2 cups non-dairy milk, and ¼ c 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!
This recipe serves 3-4 people.
