These Vanilla Cashew French Toast Muffins are the ideal breakfast meal to prepare ahead of time.Brioche bread baked in muffin tins with maple syrup, vanilla bean, and cashews.

This article is sponsored by The J.M. Smucker Company’s Sahale Snacks. My views are entirely my own.

Can you believe it’s already March? Easter is almost around the way, and spring will be here before you know it. I’m going to Myrtle Beach (today! ), Lake Tahoe, and Las Vegas before the winter is out. It’s going to be a little hectic. I like traveling, adventure, discovering new things, and, of course, eating everything. Food is an important aspect of the experience, and sharing it with friends and family is an added benefit.

Breakfast has always been my favorite meal (apart from dessert!). I like it when restaurants provide all-day breakfast menus since bacon and eggs are delicious at any time of day. We sometimes treat ourselves to chicken and waffles for supper.

Today I’m offering these Vanilla Cashew French Toast Muffins, which would be a delicious complement to any breakfast or brunch menu.

I enjoy preparing French breakfast at home, but I don’t like that everyone can’t eat at the same time since I can only prepare one slice of French toast at a time. You may toss these muffins in the oven and serve them with a dish of fruit or a side of bacon.

The nicest thing about these muffins is that you can make them ahead of time and store them in the refrigerator or freezer until ready to eat. They just need reheating in the microwave or toaster oven. This may even come in handy on those hectic mornings when you don’t have time to prepare breakfast.

Today, I’ve collaborated with my friends at Sahale Snacks to offer you this dish. You may recall that I previously shared the Maple Pecan Banana Muffins with you. I flew to Seattle last year as part of the #Sahahleinspired team. During my visit, I was able to sample the new Pomegranate Vanilla Cashew Glazed Nut combination. That that explain why I can’t quit thinking about the vanilla scent wafting through their workplace.

This recipe was inspired by the Pomegranate Vanilla Cashew combination. Following Sahale’s concept, I looked for the finest ingredients I could locate for these muffins. Everything begins with the bread. I knew I needed fresh Brioche for my French breakfast since it seems that all of the finest French toast begins with Brioche. I was overjoyed to discover a loaf in the bakery section of a nearby grocery shop.

The batter for this French toast is made with milk and eggs, vanilla bean paste, and Vermont grade A maple syrup (obviously!). Vanilla bean paste is a pricey component. I happened to have some on hand, but if you don’t have any, you may replace vanilla extract. It’s topped with a teaspoon of Vietnamese cinnamon, which is also a high quality cinnamon that I like. The taste is a little richer than regular cinnamon. When I open the jar, the stench strikes me square in the face, but in the greatest manner conceivable.

Let’s talk about maple syrup for a minute. None of such nonsense is permitted!! In my home, we have a few ideals, one of which is to always serve the finest maple syrup. Unfortunately for me, my partner prefers Log Cabin maple syrup, but I am determined to persuade him otherwise we will always have two varieties of maple syrup in the home.

The Sahale Pomegranate Vanilla Cashew Glazed Blend is the last essential element. I selected the cashews by hand and crushed them in my food processor. I simply crushed them until they were broken into little bits, not until they were pulverized into dust. By removing the entire cashews, I was left with pomegranate-flavored apple chunks. In the French toast muffins, these small bite-size chunks of paradise provide a delightful little sweetness. I put the crumbled mix on top of each muffin. I really like how it gives substance to the otherwise mushy French toast.

Several of you have inquired where you may get Sahale Snacks. Make sure you use the shop finder. You can also follow Sahale on Twitter, Instagram, and Facebook.

This dish is readily adaptable to your preferred tastes, and it may also be doubled to accommodate a party. You should serve at least two of them to each of your visitors, but it’s difficult to refuse. It’s game over after you top them with a heaping scoop of maple syrup.

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Sahale Snacks sponsored this content. My views are entirely my own. For this article, I got pay and goods. I would not be sharing this if the product was not one that I adore.


Vanilla Cashew French Toast Muffins

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


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


  1. Preheat the oven to 350 degrees Fahrenheit. Coat a 12-muffin tin with cooking spray.
  2. Combine milk, eggs, maple syrup, vanilla paste or extract, and cinnamon in a medium mixing dish. Whisk together all of the ingredients until smooth. Pour into a measuring cup or other suitable vessel.
  3. Next, in a small food processor, break 3 ounces of Sahale Pomegranate Vanilla Cashew Glazed mix into crumbs, only pounding until broken into tiny bits.
  4. You have two options for filling the muffin tray. To begin, you can:
  5. Divide the Brioche into the muffin cups, breaking it up into tiny pieces. Layer some of the cashew mixture on top of the Brioche bread.
  6. Pour the egg filling slowly over the bread, spreading it equally between each one. Top with the remaining cashew mixture.
  7. Or, you can:
  8. Break the bread into pieces and add them to the egg mixture.
  9. Fold in the cashew mixture and combine well. Because the bread is quite absorbent, it deflates somewhat after mixing. Fill your muffin cups halfway.
  10. Bake for 23 to 25 minutes at 350°F. Allow at least 15 minutes for the French toast muffins to cool in the pan before attempting to remove them.
  11. Warm with maple syrup, serve. Refrigerate in a tightly sealed container. When ready to serve, reheat in the microwave or microwave oven.

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