2.3
(3)
Your folders
Your folders
Export 12 ingredients for grocery delivery
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.
Your folders
goodhousekeeping.com
Your folders
eatingwell.com
Your folders
allrecipes.com
4.3
(149)
10 minutes
Your folders
countrysidecravings.com
5.0
(3)
10 minutes
Your folders
halfbakedharvest.com
3.5
(81)
15 minutes
Your folders
onehotoven.com
5.0
(34)
20 minutes
Your folders
tasteofhome.com
15 minutes
Your folders
natashaskitchen.com
5.0
(40)
5 minutes
Your folders
foodnetwork.com
10 minutes
Your folders
foodnetwork.com
4.8
(686)
24 minutes
Your folders
recipetineats.com
5.0
(27)
10 minutes
Your folders
fatsecret.com.mx
10 minutes
Your folders
budgetbytes.com
5.0
(3)
10 minutes
Your folders
mamalovesfood.com
5.0
(9)
5 minutes
Your folders
foodtalkdaily.com
10 minutes
Your folders
altonbrown.com
4.3
(55)
Your folders
preppykitchen.com
5.0
(19)
15 minutes
Your folders
easyrecipesapp.org
Your folders
bbcgoodfood.com
15 minutes