Rachael's Daytime Talk Show
French Toast Cups with Fresh Fruit and Cream

French Toast Cups with Fresh Fruit and Cream

Ingredients

  • Nonstick cooking spray
  • 3 eggs
  • 1 tablespoon (a splash) milk, (eyeball it)
  • 2 teaspoons (about half a palmful) cinnamon
  • Dash of vanilla extract, optional
  • 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

Yields: 4-6 servings

Preparation

Preheat 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 a slit in the corner of each slice of bread from the middle of the slice to the edge.

Step

Dip each slice of bread in the egg mixture then lightly press it 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 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.