Cinnamon Almond Milk Toast Cups

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.

2. 2

   Flatten each slice of gluten-free bread with a rolling pin, then gently press each slice into a muffin cup to form a cup shape.

3. 3

   In a medium bowl, whisk together the unsweetened almond milk, coconut sugar, ground cinnamon, and vanilla extract until well combined.

4. 4

   Pour the almond milk mixture evenly into each bread cup, allowing the bread to soak up the liquid.

5. 5

   Bake in the preheated oven for 20-25 minutes, or until the toast cups are golden and the custard is set.

6. 6

   Remove from the oven and let cool for a few minutes before serving. Enjoy warm or at room temperature.