These Vanilla Cashew French Toast Muffins are baked to perfection. Loaded with maple syrup, vanilla beans and sweetened cashews, these French toast muffins never looked so good.

Vanilla Cashew French Toast Muffins

  • Author: Julianne Dell
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 12 muffins


  • 1 ¼ cups milk (regular, almond or cashew milk)
  • 2 large eggs
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla bean paste or pure vanilla extract
  • 2 teaspoons cinnamon
  • 3 ounces Sahale Pomegranate Vanilla Cashew Glazed mix
  • 1 loaf Brioche bread (17.6 oz)


  1. Preheat oven to 350°F. Spray a 12-cavity muffin tin with cooking spray.
  2. In a medium-sized mixing bowl, combine milk, eggs, maple syrup, vanilla paste or extract, and cinnamon. Whisk all ingredients together until smooth. Pour into a measuring cup or pouring vessel.
  3. Next, grind 3 ounces of Sahale Pomegranate Vanilla Cashew Glazed mix in a small food processor into crumbs, only crushing them until they were broken into small pieces.
  4. To fill the muffin tin, you have two choices. First, you can:
  5. Break the Brioche into small pieces and divide evenly between the muffin cups. Layer some of the cashew blend in together with the Brioche bread.
  6. Slowly pour the egg filling over the bread, dividing evenly between each one. Sprinkle remaining cashew mix on top.
  7. Or, you can:
  8. Break the bread apart and add the pieces into the egg mixture.
  9. Fold in the cashew blend and mix well. The bread is very absorbent, so it deflates a bit after mixing. Fill your muffin cups.
  10. Bake at 350°F for 23 to 25 minutes. Allow the French toast muffins to cool in the pan for at least 15 minutes before trying to remove.
  11. Serve warm with maple syrup. Store in an air-tight container in the refrigerator. Reheat in the microwave or microwave oven when ready to serve.