French Toast Cups with Fresh Fruit and Cream
This light but tasty and cleverly presented French toast recipe is ideal for a special brunch.
- Nonstick cooking spray
- 3 eggs
- 1 tablespoon milk
- 2 teaspoons cinnamon
- A dash of vanilla extract (optional)
- A dash of fresh nutmeg (optional)
- 8 slices white or wheat sandwich bread
- 1 pint fresh berries, such as strawberries, blueberries, blackberries or raspberries
- Whipped cream
Pre-heat the oven to 375ºF.
Spray the inside of each cup of a 6-cup muffin tin with nonstick cooking spray and set aside.
In a medium size mixing bowl, whisk together the eggs, milk, cinnamon, vanilla and nutmeg. Cut slits in each slice of bread from the middle of the slice to each corner – this will make it easier to put the slices in the muffin cups without tearing.
Dip each slice of bread in the egg mixture, then lightly press them into the cups of the muffin tin, overlapping the pieces where you cut the slits to make them fit into the cup without tearing.
Bake the French toast cups for 12-14 minutes, until they’re light golden brown.
Allow the cups to cool slightly in the muffin tin before removing them. To serve, arrange the cups on a platter and fill each one with fresh fruit and top with whipped cream.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.