Triple Berry French Toast Cups (for 2) are filled with yummy raspberries, blueberries, blackberries, cream cheese and maple syrup, then baked.
- 2 slices day old French bread (or sourdough) , cut into 1" cubes
- ½ cup raspberry/blackberry/blueberry blend fresh or frozen (unthawed)
- 2 ounces cream cheese , softened (cut in 1" cubes)
- 2 large eggs
- ½ cup milk
- 2 Tablespoons pure maple syrup
-
Lightly grease (or spray) two 8 ounce ramekins on the bottom and sides.
-
Evenly divide HALF of the bread cubes between 2 ramekins (save other half for later). Add raspberries, blueberries and blackberries, evenly diving between both ramekins. Top berries with cream cheese cubes; add remaining bread cubes on top. Set aside.
-
Whisk eggs, milk and maple syrup in a medium bowl until combined. Pour into ramekins, evenly dividing liquid between both. Use back of a spoon to gently press bread cubes down as much as possible into egg mixture. This helps bread cubes absorb liquid before baking.
-
Cover with plastic wrap; put ramekins in refrigerator for at least 1 hour (or more). Unwrap occasionally; push bread cubes down again into liquid. They won't ever be fully covered... just get them into the liquid as much as possible for best results! TIP: Remove from refrigerator 25-30 minutes before baking (to take chill off). Preheat oven to 350°F during this time.
-
Bake at 350°F., uncovered, for 25-30 minutes. When done, they should be golden brown, and egg filling will be "set" in the middle. Let cool on a wire rack 3-4 minutes. Carefully run a butter knife around inside edge of ramekins to loosen edges. Using a large spoon, carefully remove French toast cups in one piece from dish; transfer to serving plates.
-
To serve (optional, but recommended), sift powdered sugar on top, and drizzle with berry-flavored pancake syrup!
NOTE: Caloric calculation was made using 1% milk, and does not include optional berry pancake syrup or powdered sugar toppings.