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Air-Fryer French Toast Cups with Raspberries


  • 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


  • 1. Divide half of 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 eggs, milk and syrup; pour over bread. Cover and refrigerate for at least 1 hour.
  • 2. Preheat air fryer to 325°. Place custard cups in air-fryer basket. Cook until golden brown and puffed, 12-15 minutes.
  • 3. 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.
  • 4. Gently stir remaining 1/2 cup berries into syrup. If desired, sprinkle French toast cups with cinnamon; serve with syrup.

Nutrition Facts


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