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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.