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Egg Nog French Toast Cups With Crunchy Walnut Crumble

Generously grease a 6 cup muffin tin (or use muffin liners). In a large bowl, whisk together milk, eggs, sugar, nutmeg, and vanilla until well combined. Add cubed bread to egg mixture and toss gently to coat. Scoop bread mixture into muffin tin. Refrigerate for 2 hours or up to overnight. When ready to bake, heat oven to 350 degrees. In a small bowl, mix together walnuts, brown sugar, shredded coc. . .

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Servings: 6

Prep Time: 00:15

Cook Time: 00:45

Main Ingredients

for the french toast:

2 cups manitoba milling flax seed milk

3 eggs

1/4 cup brown sugar

1/2 teaspoon nutmeg

2 teaspoons pure vanilla extract

8 slices hearty, whole-grain bread, cubed (about 7- 8 cups)

for the crumble topping:

1/2 cup walnuts

2 tablespoons brown sugar

2 tablespoons shredded coconut

2 tablespoons ground flax seed

2 tablespoons coconut oil

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Preparation

1Generously grease a 6 cup muffin tin (or use muffin liners).

2In a large bowl, whisk together milk, eggs, sugar, nutmeg, and vanilla until well combined. Add cubed bread to egg mixture and toss gently to coat.

3Scoop bread mixture into muffin tin. Refrigerate for 2 hours or up to overnight.

4When ready to bake, heat oven to 350 degrees. In a small bowl, mix together walnuts, brown sugar, shredded coconut, ground flax seed, and spices. Add coconut oil and mix with your fingers to evenly coat.

5Remove french toast muffins from refrigerator, top with walnut crumble topping, and bake for about 40 minutes (until puffed up and golden brown, making sure egg mixture has set).

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