Raspberry French Toast Cups

Directions

1. 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.
2. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown, 25-30 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 the remaining berries into syrup. Sprinkle French toast cups with cinnamon if desired; serve with syrup.