Raspberry French Toast Cups |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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These individual treats are a delightful twist on French toast that make any morning special. âI made this recipe for my mom last Motherâs Day, and we both enjoyed it,â says Sandi Tuttle of Hayward, Wisconsin. Ingredients:
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 eggs |
1/2 cup milk |
1 tablespoon maple syrup |
raspberry 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 peel |
ground cinnamon, optional |
Directions:
1. Divide half of the bread cubes between two 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.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.
3. Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Add 1-1/2 cups raspberries, lemon juice, syrup and lemon peel. Bring to a boil; reduce heat. Cook and stir for 2 minutes or until thickened. Strain and discard seeds; cool slightly.
4. Gently stir the remaining berries into syrup. Sprinkle French toast cups with cinnamon if desired; serve with syrup. Yield: 2 servings.
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