6 cups cubed gluten free bread
3 Tablespoons coconut palm sugar
½ cup unsweetened almond milk
1 ½ teaspoons vanilla extract
1 teaspoon cinnamon
Garden of Life Collagen Peptides Dash of sea salt
Whisk together eggs, 3 Tbsp. coconut palm sugar, almond milk, vanilla, cinnamon, collagen peptides and salt.
Add in gluten free bread cubes and make sure they soak up the mixture.
Make streusel: Combine all ingredients in a bowl (it’s easiest to mix it together with your hands) until the texture is similar to sand.
Spray a muffin tin with coconut oil, the place equal amounts of the French toast mixture into each cavity.
Next, place equal amounts of the streusel on top of each French toast cup.
Preheat oven to 350 degrees and cook cups for 25-27 minutes.
Let the cups cool before serving.
If desired, serve with maple syrup.