Ingredients
2 slices Italian bread, cut into 1/2-inch cubes1/2 cup fresh or frozen raspberries2 ounces cream cheese, cut into 1/2-inch cubes2 large eggs1/2 cup whole milk1 tablespoon maple syrupRASPBERRY SYRUP:2 teaspoons cornstarch1/3 cup water2 cups fresh or frozen raspberries, divided1 tablespoon lemon juice1 tablespoon maple syrup1/2 teaspoon grated lemon zestGround cinnamon, optional
Preparation
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° until golden brown, 25-30 minutes.
Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Add 1-1/2 cups raspberries, lemon juice, syrup and lemon zest. Bring to a boil; reduce heat. Cook and stir until thickened, about 2 minutes. Strain and discard seeds; cool slightly.
Gently stir the remaining berries into syrup. Sprinkle French toast cups with cinnamon if desired; serve with syrup.
