Raspberry French Toast Cups Recipe

2.5 2 2
Raspberry French Toast Cups Recipe
Raspberry French Toast Cups Recipe photo by Taste of Home
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Raspberry French Toast Cups Recipe

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2.5 2 2
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Raspberry French Toast Cups in Taste of Home February/March 2006, p57

Nutritional Facts

1 each: 487 calories, 19g fat (9g saturated fat), 252mg cholesterol, 356mg sodium, 66g carbohydrate (32g sugars, 15g fiber), 16g protein.

  • 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
  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.
Originally published as Raspberry French Toast Cups in Taste of Home February/March 2006, p57

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MY REVIEW
pmorgan1204 User ID: 5807999 66854
Reviewed Feb. 11, 2012

"This is an awful lot of work for 2 servings. I did divide ingredients into 4 smaller-sized custard cups and still found the amount of cream cheese to overwhelm the flavor of the french toast. I could not pick up maple flavor at all."

MY REVIEW
honeyIam User ID: 4936329 66976
Reviewed Mar. 22, 2010

"I want to make this fabulous-sounding recipe, but, can I make it in a 9X13 pan--tripling, or quadrupling all ingredients?"

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