FRENCH TOAST CUPS with RASPBERRY BLUEBERRY SYRUP

FRENCH TOAST CUPS with RASPBERRY BLUEBERRY SYRUP
Serves 4
6 eggs
1 1/2 cups half & half*
1 1/2 teaspoons PURE Vanilla
1 teaspoon cinnamon
pinch sea salt
3 tablespoons butter, melted
4 cups 1/2 inch cubes of day old sourdough bread
2 teaspoons sugar
1 pint raspberries, washed and dried
1/2 cup Dole frozen wild blueberries, thawed in paper towel to absorb moisture
2 tablespoons sugar**
12 tablespoons Maple Syrup, warmed

  • Gently mix together raspberries and blueberries. Sprinkle with 2 tablespoons sugar and set aside.
  • Whisk eggs, vanilla, half & half, cinnamon and salt together until well blended in a large measuring cup – (you’ll want the pour spout).
  • In a large mixing bowl toss together the butter and bread pieces until well coated.
  • Spray muffin tn with non-stick cooking spray.
  • Distribute bread into muffin cups evenly.
  • Pour egg mixture evenly into muffin cups.
  • Preheat oven to 350 degrees.
  • Sprinkle sugar evenly over each cup.
  • Bake 20-30 minutes until golden on top and egg is set.
  • Cool on rack a minute before plating.
  • Gently fold together raspberries and blueberries to mix well.
  • Plate 3 muffins per plate.
  • Pour 1-2 tablespoons of warm syrup over muffins.
  • Add a spoonful of raspberry mix. I use a slotted spoon to avoid excess moisture.
  • Enjoy.

* I used 1 cup whipping cream and  1/2 cup 1% milk since it was what I had on hand.
**I like these blueberries because they are much smaller.

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