|
Raspberry French Toast Cups |
|
Fresh, tantalizing, PEI raspberries are an amazing way to start your day at Bonshaw Breezes B&B!
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 water2 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. Prep: 20 min. + chilling Bake: 25 min.
|
