Wednesday, June 4, 2008

French Toast Cups with Fresh Fruit & Cream

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

Preheat oven to 375

Spray the inside of each cup of a 6-cup muffin tin with nonstick cooking spray and set aside.

In a medium sized 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 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 to 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 with fresh fruit and top with whipped cream.

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