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Raspberry French Toast Cups

 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.


  • 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
  • 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


  • 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.
Nutritional 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.