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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,” says Sandi Tuttle of Hayward, Wisconsin.

2 ServingsPrep: 20 min. + chilling Bake: 25 min.

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

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.
Remove from the refrigerator 30 minutes before baking. Bake,
uncovered, at 350° for 25-30 minutes or until golden brown.
Meanwhile, in a small saucepan, combine cornstarch and water until
smooth. Add 1-1/2 cups raspberries, lemon juice, syrup and lemon

2 of 2

Raspberry French Toast Cups (continued)

Directions (continued)

peel. Bring to a boil; reduce heat. Cook and stir for 2 minutes or
until thickened. Strain and discard seeds; cool slightly.
Gently stir the remaining berries into syrup. Sprinkle French toast
cups with cinnamon if desired; serve with syrup. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 487 calories, 19 g fat (9 g saturated fat), 252 mg cholesterol, 356 mg sodium, 66 g carbohydrate, 15 g fiber, 16 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.