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French Toast Cups with Fresh Fruit and Cream Recipe

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This recipe for French Toast Cups with Fresh Fruit and Cream, by , is from Cooking and Eating as a Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tamara Hall
Added: Monday, January 21, 2008


Nonstick cooking spray
3 eggs
1 TBSP milk
2 tsp cinnamon
Dash of vanilla
Dash of nutmeg
8 slices white or wheat sandwhich bread
1 pint fresh berries such as strawberries, blueberries,
blackberries or raspberries
whipped cream
cooked bacon, chopped

Preheat oven to 375F

Spray the inside of each cup of a muffin tin with nonstick
spray and set aside.
In a medium-size mixing bowl, whisk together the eggs, milk,
cinnamon, vanilla, and nutmeg. Cut a slit in the corner of each
slice of bread from the middle of the slice to the edge.
Dip each slice of bread in the egg mixture then lightly press in
into a cup of the muffin tin, overlapping the pieces where you
cut the slit to make it fit into the cup without tearing.
Bake th efrench 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, syrup, or
chopped bacon

Number Of Servings:
Number Of Servings:




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