Apple Pecan French Toast Muffins
Prep time
Cook time
Total time
This recipe is ever-so-slightly adapted to be dairy-free.
Serves: 8 muffins
  • 16 slices (about 14 ounces) cinnamon raisin bread (see my notes in the article above for dairy-free and even gluten-free options)
  • 2 large eggs
  • 1 cup plain or unsweetened dairy-free milk beverage
  • ¼ teaspoon salt
  • ¼ cup brown sugar or coconut sugar
  • 1 cup chopped Georgia pecans
  • 8 tablespoons prepared apple butter
  • Powdered sugar
  • Maple syrup (optional)
  1. Preheat your oven to 375°F and line eight muffin cups with foil cupcake liners.
  2. In a large bowl, beat eggs, milk and salt until blended.
  3. Tear the bread into small bite-size pieces, and toss it into the bowl, stirring well to evenly moisten all of the pieces.
  4. Sprinkle brown sugar and pecans over the bread and toss again lightly to distribute.
  5. Spoon some of bread mixture into bottom of each lined muffin cup, filling each cup about ⅓ full. Spoon ½ tablespoon of the apple butter on top of each. Spoon another portion of bread mixture on top to fill each muffin cup about ¾ full. Spoon the remaining ½ tablespoon apple butter on top of each and finish with remaining bread mixture, mounding it to generously fill each cup. Lightly press down on mixture in each muffin cup to pack firmly.
  6. Bake the muffins for 20 minutes or until firm, golden brown and slightly springy in the center.
  7. Sprinkle the tops with powdered sugar and serve warm or at room temperature with maple syrup, if desired.
Recipe by Go Dairy Free at