Maybe I have a slight obsession with cranberries.
Maybe I’m putting them in salads, muffins, bread pudding, on turkey, and as a filling for pecan pie bars. I can’t help how beautiful, tart, delicious and good-for-you they are. It just makes me want to put them in any and everything, guys! They also put me in the Christmas spirit a little bit more because for some reason, we tend to only eat them this time of year which is a damn shame.
Wisconsin is basically the cranberry capitol (idk if that’s true, but there are some pretty sweet cranberry bogs here), so it seems like we should eat them year round. And I mean the fresh (or frozen) ones. I love dried cranberries as much as the next person, but I just want to inspire you to eat more whole, raw cranberries. Okay so maybe don’t just pop ’em in your mouth like candy. They are extremely tart and need to be treated somehow before eating.
And one way to do so is by putting them in maple French toast cups. If you haven’t heard of French toast cups, then you haven’t lived. They are literally so simple to make and the most tasty little guys in the whole world. You just mix together cubed cinnamon bread (you know, the swirl kind), whole cranberries, milk and egg mixture (like French toast), pure maple syrup and vanilla extract, and more cinnamon. Scoop the mixture into a cute muffin tin and VOILA! Little muffin cups that have French toasty edges, bursty cranberries and maple syrup baked in AND drizzled on the top. You really can’t go wrong here.
I don’t know what my problem is lately, but I also seem to have a bread obsession. Which is weird because I rarely buy or eat bread. Now who’s the one with the sad life? But seriously… I made that strata and now I just wanna keep making monkey bread-like recipes, which is what led me to make these French toast cups. Plus, I wanted cranberries. Obviously.
But anyway, the good news is there are so many great holiday recipes to choose from this year, and the muffins, strata and these cups are just the beginning. Don’t forget to head over to my home page and recipe page to see all of the other goodies if you’re looking for some new and exciting things to make for your family and friends (or yourself).
I seriously hope you have the most delicious holiday!!!
- 8 large eggs
- 2 ½ cups milk
- ¼ cup + 2 Tbsp. pure maple syrup, divided
- 1 ½ Tbsp. ground cinnamon
- 2 tsp. pure vanilla extract
- 1 tsp. almond extract (optional)
- ¼ tsp. coarse salt
- Pinch ground cloves
- 1 loaf whole grain cinnamon bread, cubed
- 2 cups fresh or frozen whole cranberries
- Preheat oven to 375 degrees. Coat two 12-cup muffin tins with cooking spray. Set aside.
- In an extra-large mixing bowl, whisk together eggs, milk, ¼ cup maple syrup, cinnamon, vanilla extract, almond extract (if using), salt and ground cloves. Stir in cubed bread and cranberries until thoroughly combined.
- Scoop mixture into muffin tin cups to the brim. Drizzle with remaining maple syrup. Bake 20-25 minutes, until set and browned on top. Let slightly cool before removing from muffin tins.
- *Store in an airtight container in the refrigerator for up to 5 days. Store in an airtight container or Ziploc bag in the freezer for up to 6 months.