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.
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