What you’ll need:

6 slices of gluten free bread

1/2 cup milk

2 eggs

2 Tablespoons granulated sugar

1/4 cup raisins

1/4 teaspoon cinnamon

good pinch of nutmeg

OPTIONAL: brown sugar, butter, and syrup

What you’ll do:

Preheat oven to 350 degrees. Grease 6 cups in a regular muffin tin or 4 in a tin for large “Texas Size” muffins. (The muffin in the photo is Texas-sized.)

Shred or cut the gluten free bread into cubes and put in a bowl. Add the raisins. Sprinkle with the cinnamon and nutmeg and toss to coat.

TIP: Some gf breads will retain their shape (like Our Compliments) and others will go – for lack of a better word – mushy (like Dempsters Gluten Zero). Both work just fine. One will result in more a bread pudding look and the other will turn out more like a regular muffin – especially if you cut off the crusts.

In a separate bowl, mix the eggs with the milk and the granulated sugar.

TIP: If you don’t like sweet, you may want to cut back on the granulated sugar. The recipe results in a pretty sweet breakfast – especially when topped with brown sugar and syrup.

Once the oven is heated, add the egg mixture to the bread cubes and toss to combine. Transfer mix immediately to the muffin cups making sure to divide the liquid equally. Once in the cups, press each muffin down with the back of your fingers (or you could use the bottom of a glass but where’s the gooey fun in that). If you don’t compact the muffins, they may fall apart and you could end up with something more like croutons than a muffin.

If you want, garnish each with a bit of brown sugar.

Bake regular muffins for 20 minutes and Texas Size muffins for 25. A toothpick inserted into the centre should come out clean and the tops should be toasted a golden brown.

Serve warm with butter and syrup.