Best 12 Raspberry French Toast Cups Recipes

RASPBERRY BAKED FRENCH TOAST

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 FRENCH TOAST CUPS

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.

SKINNY RASPBERRY FRENCH TOAST BAKE

Steps:

• Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
• In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.
• Heat oven to 400°F. Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
• Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast.

LEMON-RASPBERRY FRENCH TOAST STRATA

Steps:

• Arrange rack in center of the oven and preheat to 350°F.
• Lightly butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish. Pour in maple syrup; scatter bread cubes and raspberries in dish.
• In large bowl, whisk together eggs, milk, lemon zest, and salt; pour over bread cubes.
• Bake strata until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.

AIR-FRYER FRENCH TOAST CUPS WITH RASPBERRIES

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.

RASPBERRY FRENCH TOAST CUPS

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.

BAKED FRENCH TOAST WITH RASPBERRY SAUCE

Steps:

• In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
• Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.
• Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.
• Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.
• Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and, if desired, sausage.

BERRY FRENCH TOAST CUPS RECIPE BY TASTY

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!

BAKED RASPBERRY FRENCH TOAST

Steps:

• The night before: Grease two 8 ounce ramekins.
• Line with half the bread cubes.
• Cover with raspberries and cream cheese.
• Top with remaining bread cubes.
• Beat together eggs, milk and the 1 Tablespoon maple syrup.
• Pour egg mixture over bread mixture.
• Cover and place in fridge overnight.
• In the morning bake at 350 for 25-30 minutes. Until toothpick inserted in center comes out clean.
• While ramekins are baking, mix together the raspberry preserves and remaining maple syrup. Heat over low heat until preserves are melted. You may want to adjust these quantities depending on how much raspberry flavor you want in the syrup.
• Remove french toast from ramekins.
• Drizzle syrup over french toast.
• Garnish with a sprig of mint.

CHOCOLATE-RASPBERRY FRENCH TOAST BAKE

Steps:

• Heat oven to 375°F.
• Spray 8-inch-square baking dish with cooking spray; cover bottom of dish with 5 bread slices, cutting as necessary to fit. Spread 1 cup raspberries over bread slices in dish; cover with remaining bread slices.
• Whisk eggs, milk and dry pudding mix 2 min.; pour over bread.
• Bake 30 to 35 min. or until top is golden brown. Cool 5 min.
• Top with remaining raspberries and sugar.

RUTHIE'S CHOCOLATE FRENCH TOAST WITH RASPBERRY SAUCE

Steps:

• Make sauce:
• Purée raspberries, lemon juice, and 1/2 cup confectioners sugar in a food processor. Sweeten with confectioners sugar to taste (up to 1/4 cup more). Force through a fine-mesh sieve into a bowl, discarding seeds.
• Make French toast:
• Whisk together eggs, milk, vanilla, sugar, and salt in a large shallow dish until mixture is combined well and sugar and salt are dissolved.
• Melt 1 1/2 tablespoons butter in a 12-inch heavy nonstick skillet or griddle over moderately high heat. Dip 2 bread slices briefly in egg mixture until lightly soaked, turning once if necessary. Transfer to skillet, without crowding, and reduce heat to moderate. Sprinkle each slice with one fourth of chocolate and top with 2 more slices of egg-dipped bread. Press sandwiches gently with a spatula to help slices adhere. Cook, turning sandwiches over once, until chocolate is melted and French toast is browned and cooked through, about 10 minutes total. Transfer to a plate and keep warm, covered. Wipe out skillet and make 2 more sandwiches in same manner.
• Cut French toast in half diagonally and serve with sauce.

OVERNIGHT RASPBERRY FRENCH TOAST

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.