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Raspberry French Toast Cups Recipe


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     Raspberry French Toast Cups

Category   Breakfast - Brunch
Sub Category   None
Servings   2
Preptime   55 minutes

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
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

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. Enjoy!

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