Don’t Throw Away Gluten-Free
Bread Ends:
Make French Toast Muffins Instead
One thing I have never loved about gluten-free bread is how expensive it can be. For years, we occasionally bought gluten-free bread for sandwiches, but honestly, we didn’t enjoy it very much. The loaves were small, expensive, and the end pieces always seemed even drier and more crumbly than the rest of the loaf.
At gluten-free bread prices, I hated throwing them away, so I usually saved them for bread crumbs. Recently, I found another use for them.
I make most of our bread at home, and thankfully, we enjoy it much more. Unfortunately, the end pieces are still not anyone’s favorite. They are harder to slice thinly and don’t make the best sandwich bread. Once again, I found myself saving them for bread crumbs.
Our favorite homemade gluten-free sandwich bread. The end pieces eventually inspired these French toast muffins.
Then I heard someone mention French toast muffins, and an idea came to mind.
At the same time, I had quite a few egg yolks in the refrigerator because my favorite homemade bread recipe only uses the egg whites. Rather than let either ingredient go to waste, I cubed several bread ends and placed them in a bowl. I added the egg yolks, a couple of whole eggs, some dairy-free milk, cinnamon, and a small amount of cane sugar.
After mixing everything, I spooned the mixture into our favorite silicone muffin pans and baked them until set. They turned out great.
I was pleasantly surprised that after cooling, they released from the muffin pan easily and stayed together nicely. They weren’t overly sweet, which I actually enjoyed. I drizzled a little maple syrup over the top, grabbed a fork, and enjoyed a warm breakfast made from ingredients that might otherwise have been wasted.
Sometimes the best recipes come from using what you already have. These simple muffins turned leftovers into a breakfast I would gladly make again.
Do you have a favorite way to use leftover bread?