Raspberry French Toast Cups Recipes

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BERRY FRENCH TOAST CUPS RECIPE BY TASTY



Berry French Toast Cups Recipe by Tasty image

Here's what you need: eggs, almond milk, vanilla, cinnamon, whole grain bread, strawberry, blueberry, raspberry, blackberry, plain greek yogurt, maple syrup, cinnamon

Provided by Mercedes Sandoval

Categories     Desserts

Yield 12 muffins

Number Of Ingredients 12

4 eggs
1 cup almond milk
1 tablespoon vanilla
2 teaspoons cinnamon
12 slices whole grain bread
½ cup strawberry, quartered
½ cup blueberry
½ cup raspberry, halved
½ cup blackberry, halved
2 cups plain greek yogurt
¼ cup maple syrup
½ teaspoon cinnamon

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Combine eggs, milk, vanilla, and cinnamon in a large bowl.
  • Dip bread slices into egg mixture and gently press into muffin tin coated with cooking spray.
  • Bake for 20-25 minutes or until golden brown.
  • Prepare filling and fruit slices while cups bake.
  • Fill up the slices with the filling and fruit.
  • Serve with a drizzle of maple syrup.
  • Enjoy!

Nutrition Facts : Calories 107 calories, Carbohydrate 14 grams, Fat 2 grams, Fiber 1 gram, Protein 7 grams, Sugar 10 grams

RASPBERRY BAKED FRENCH TOAST



Raspberry Baked French Toast image

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
10 extra-large eggs
2 3/4 cups half-and-half
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest, plus extra for serving
1/2 teaspoon kosher salt
10 cups (1-inch-diced) day-old challah bread
12 ounces fresh raspberries
Confectioners' sugar, for serving
Pure maple syrup, for serving

Steps:

  • Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
  • Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
  • Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

RASPBERRY-STUFFED FRENCH TOAST



Raspberry-Stuffed French Toast image

Provided by Food Network

Categories     dessert

Yield 4

Number Of Ingredients 13

1 medium loaf (about 8 ounces, or 12 medium-thick slices) brioche, challah, or other egg bread
4 eggs
2 cups whole, 2 percent fat, or 1 percent fat milk
2/3 cup heavy cream
1 pinch salt
1/2 teaspoon pure vanilla extract
1/2 cup granulated sugar
8 ounces very cold cream cheese, in 1 block
Unsalted butter
1 cup raspberries, fresh or thawed frozen
1 package frozen raspberries, defrosted
Confectioners' sugar, to taste
2 tablespoons freshly squeezed lemon, or to taste

Steps:

  • Warm 6 serving plates in the oven at 200 degrees.
  • Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the "sandwich" over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates.
  • Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries.

RASPBERRY FRENCH TOAST CUPS



Raspberry French Toast Cups image

These individual treats are a delightful twist on French toast that make any morning special. "I made this recipe for my mom last Mother's Day, and we both enjoyed it," says Sandi Tuttle of Hayward, Wisconsin.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 2 servings.

Number Of Ingredients 14

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 large eggs
1/2 cup whole milk
1 tablespoon maple syrup
RASPBERRY 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 zest
Ground cinnamon, optional

Steps:

  • 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.

Nutrition Facts : Calories 487 calories, Fat 19g fat (9g saturated fat), Cholesterol 252mg cholesterol, Sodium 356mg sodium, Carbohydrate 66g carbohydrate (32g sugars, Fiber 15g fiber), Protein 16g protein.

AIR-FRYER FRENCH TOAST CUPS WITH RASPBERRIES



Air-Fryer French Toast Cups with Raspberries image

These air-fryer French toast cups make any morning special. I made this recipe for my mom last Mother's Day, and we both enjoyed it. -Sandi Tuttle, Hayward, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 14

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 large eggs
1/2 cup whole milk
1 tablespoon maple syrup
RASPBERRY 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 zest
Ground cinnamon, optional

Steps:

  • Divide half the bread cubes between 2 greased 8-oz. custard cups. Sprinkle with raspberries and cream cheese. Top with remaining bread. In a small bowl, whisk eggs, milk and syrup; pour over bread. Cover and refrigerate for at least 1 hour. , Preheat air fryer to 325°. Place custard cups on tray in air-fryer basket. Cook until golden brown and puffed, 12-15 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 remaining 1/2 cup berries into syrup. If desired, sprinkle French toast cups with cinnamon; serve with syrup.

Nutrition Facts : Calories 406 calories, Fat 18g fat (8g saturated fat), Cholesterol 221mg cholesterol, Sodium 301mg sodium, Carbohydrate 50g carbohydrate (24g sugars, Fiber 11g fiber), Protein 14g protein.

RASPBERRY-CINNAMON FRENCH TOAST



Raspberry-Cinnamon French Toast image

Another recipe that I found from the July/August 2006 edition of Simple & Delicious. This is a french toast bake that's a snap to assemple the night before and bake in the morning. While it's pleasantly sweet as is, drizzle raspberry syrup over the top for a finishing touch. It's really easy to vary this recipe buy using other fruits like strawberries or blueberries or even a combination of berries. Sometimes I like topping it all off with a little whipped cream. Time does not include chill time.

Provided by Crafty Lady 13

Categories     Breakfast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

12 slices cinnamon-swirl bread, cubed
5 eggs, beaten
1 3/4 cups milk
1 cup packed brown sugar, divided
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup slivered almonds (optional)
1/4 cup butter, melted
2 cups fresh raspberries or 2 cups fruit, of your choice

Steps:

  • Place bread cubes in a greased 13 x 9 baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. cover and refrigerate for 8 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top.
  • Bake uncovered, at 400 degree F for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.

Nutrition Facts : Calories 334.9, Fat 14.7, SaturatedFat 7.8, Cholesterol 206.6, Sodium 162.4, Carbohydrate 44.3, Fiber 2.7, Sugar 37.4, Protein 8.2

OVERNIGHT RASPBERRY FRENCH TOAST



Overnight Raspberry French Toast image

This is the perfect breakfast for cold winter mornings, or as breakfast for dinner!

Provided by Six Sisters Stuff

Number Of Ingredients 10

12 slices Texas Toast
6-8 large eggs
1/4 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
3 cups milk
2 cups of raspberries (I buy them frozen and then thaw them)
1/4 cup butter, softened
1/2 cup packed brown sugar
1/2 cup flour

Steps:

  • Grease a 9x13" baking dish. Arrange the bread in two layers, with six slices of bread on each layer.
  • In a large bowl, mix together eggs, sugar, vanilla, cinnamon, and milk. Whisk until blended (but not too bubbly).
  • Pour the mixture over the french toast, making sure to cover them evenly, as well as in between the slices as well.
  • Cover with foil and refrigerate for 8 hours (or overnight).
  • When ready to bake, preheat oven to 350 degrees.
  • Remove from refrigerator and sprinkle with raspberries.
  • In a small bowl, combine butter, flour, and brown sugar until completely incorporated. Drop in teaspoonfuls over the french toast.
  • Bake 35-40 minutes, until slightly puffy and golden.

AIR FRYER RASPBERRY FRENCH TOAST CUPS WITH RASPBERRY LEMON SYRUP



Air Fryer Raspberry French Toast Cups with Raspberry Lemon Syrup image

Tasty, delicious, and simple French toast cups in the air fryer are the perfect treat to make anyone's morning a little extra special!

Provided by Cathy Yoder

Categories     Breakfast

Time 1h30m

Number Of Ingredients 13

4 slices Italian bread (cut into 1/2-inch cubes)
1 cup fresh or frozen raspberries
4 ounces cream cheese (cut into 1/2-inch cubes)
4 large eggs
1 cup whole milk
2 tablespoons maple syrup
4 teaspoons cornstarch
2/3 cup water
4 cups fresh or frozen raspberries (divided)
2 tablespoons lemon juice
2 tablespoons maple syrup
1 teaspoon grated lemon zest
ground cinnamon (optional, to taste)

Steps:

  • Cut the bread and cream cheese into 1/2 inch cubes.
  • Lightly grease 4, 8-ounce ramekins. Divide the bread cubes into 4 equals parts. Place some of the bread into each of the ramekins. Add raspberries and cream cheese. Top with remaining bread.
  • In a small bowl, whisk the eggs, milk, and syrup together. Pour over the bread. Cover and refrigerate for at least 1 hour.
  • Preheat the air fryer to 325°F/160°C for 3-5 minutes. Place ramekins in the air fryer basket. Cook for 12-15 minutes at 325°F/160°C, until golden brown and puffed.
  • Meanwhile, in a saucepan, combine cornstarch and water until smooth.
  • Add 3 cups of the 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 remaining 1 cup berries into syrup.
  • If desired, sprinkle French toast cups with cinnamon; serve with syrup.

Nutrition Facts : Calories 410 kcal, Carbohydrate 44 g, Protein 13 g, Fat 21 g, Sodium 236 mg, Fiber 10 g, Sugar 27 g, ServingSize 1 serving

BAKED RASPBERRY FRENCH TOAST



Baked Raspberry French Toast image

This easy baked French toast is made with fresh raspberry and a crunchy streusel topping. A delicious and easy baked French toast recipe.

Provided by Diana Rattray

Categories     Breakfast     Brunch

Time 55m

Number Of Ingredients 9

12 slices of bread (homemade, Italian, brioche, challah, etc.)
8 large eggs
4 tablespoons granulated sugar
1 1/2 teaspoons vanilla extract
3 cups milk
2 cups raspberries (cleaned and picked over)
4 tablespoons butter (softened)
1/2 cup all-purpose flour
1/2 cup packed brown sugar

Steps:

  • Grease a 9 x 13 x 2-inch baking dish.
  • In the prepared baking dish, arrange the bread in layers, cutting in half as necessary for coverage.
  • In a large bowl, whisk together the eggs, granulated sugar, vanilla, and milk. Pour over the bread. Cover the baking dish with plastic wrap and refrigerate for 6 to 8 hours or overnight.
  • Heat oven to 375 F.
  • Remove the cover from the baking dish and sprinkle raspberries evenly over the soaked bread.
  • Combine the butter, flour, and brown sugar; blend with a fork until well combined. Sprinkle evenly over the berry layer.
  • Bake, uncovered, for 40 to 50 minutes, or until puffed and browned. Cut into squares to serve. Pass the syrup.

Nutrition Facts : Calories 382 kcal, Carbohydrate 50 g, Cholesterol 209 mg, Fiber 3 g, Protein 14 g, SaturatedFat 7 g, Sodium 347 mg, Sugar 26 g, Fat 14 g, ServingSize 1 casserole (8 servings), UnsaturatedFat 0 g

RASPBERRY FRENCH TOAST CUPS



Raspberry French Toast Cups image

These individual treats are a delightful twist on French toast that make any morning special. "I made this recipe for my mom last Mother's Day, and we both enjoyed it," says Sandi Tuttle of Hayward, Wisconsin.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 2 servings.

Number Of Ingredients 14

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 large eggs
1/2 cup whole milk
1 tablespoon maple syrup
RASPBERRY 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 zest
Ground cinnamon, optional

Steps:

  • 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.

Nutrition Facts : Calories 487 calories, Fat 19g fat (9g saturated fat), Cholesterol 252mg cholesterol, Sodium 356mg sodium, Carbohydrate 66g carbohydrate (32g sugars, Fiber 15g fiber), Protein 16g protein.

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