Raspberry French Toast Cups
These individual treats are a delightful twist on French toast that make any morning special. “I made this recipe for my mom last Mother’s Day, and we both enjoyed it,
Ingreadient
- 2 slices Italian bread, cut into 1/2-inch cubes
- 1/2 cup fresh or frozen raspberries
- 2 ounces cream cheese, cut into 1/2-inch cubes
- 2 large eggs
- 1/2 cup whole milk
- 1 tablespoon maple syrup
- 2 teaspoons cornstarch
- 1/3 cup water
- 2 cups fresh or frozen raspberries, divided
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1/2 teaspoon grated lemon zest
- Ground cinnamon, optional
Direction
- Divide half the bread cubes between 2 greased 8-oz. custard cups. Sprinkle with raspberries and cream cheese. Top with remaining bread. In a small bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate for at least 1 hour.
- Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown, 25-30 minutes.
- Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Add 1-1/2 cups raspberries, lemon juice, syrup and lemon zest. Bring to a boil; reduce heat. Cook and stir until thickened, about 2 minutes. Strain and discard seeds; cool slightly.
- Gently stir the remaining berries into syrup. Sprinkle French toast cups with cinnamon if desired; serve with syrup.
