Air Fryer Raspberry French Toast Cups With Raspberry Lemon Syrup Food

RASPBERRY FRENCH TOAST CUPS

Steps:

• Divide half of the bread cubes between two greased 8-oz. custard cups. Sprinkle with raspberries and cream cheese. Top with remaining bread. In a small bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate for at least 1 hour. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until golden brown, 25-30 minutes. , Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Add 1-1/2 cups raspberries, lemon juice, syrup and lemon zest. Bring to a boil; reduce heat. Cook and stir until thickened, about 2 minutes. Strain and discard seeds; cool slightly. , Gently stir the remaining berries into syrup. Sprinkle French toast cups with cinnamon if desired; serve with syrup.

AIR-FRYER FRENCH TOAST CUPS WITH RASPBERRIES

Steps:

• Divide half the bread cubes between 2 greased 8-oz. custard cups. Sprinkle with raspberries and cream cheese. Top with remaining bread. In a small bowl, whisk eggs, milk and syrup; pour over bread. Cover and refrigerate for at least 1 hour. , Preheat air fryer to 325°. Place custard cups on tray in air-fryer basket. Cook until golden brown and puffed, 12-15 minutes. , Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Add 1-1/2 cups raspberries, lemon juice, syrup and lemon zest. Bring to a boil; reduce heat. Cook and stir until thickened, about 2 minutes. Strain and discard seeds; cool slightly. , Gently stir remaining 1/2 cup berries into syrup. If desired, sprinkle French toast cups with cinnamon; serve with syrup.

RASPBERRY BAKED FRENCH TOAST

Steps:

• Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
• Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

AIR FRYER FRENCH TOAST

Steps:

• Mix eggs, milk, butter, vanilla extract, and cinnamon together in a bowl.
• Line an air fryer basket with parchment paper and spray with nonstick cooking spray. Dip each slice of bread into the milk mixture and place in the basket. Make sure they are not touching; work in batches if necessary.
• Preheat the air fryer to 370 degrees F (190 degrees C).
• Add basket and air fry French toast for 4 to 6 minutes; flip and cook for 2 to 3 minutes more. Sprinkle with confectioners' sugar.

RASPBERRY FRENCH TOAST

Steps:

• Preheated oven to 350 degrees.
• Spread a thin layer of jam on each slice of bread and fold in half to form sandwiches. In a bowl, combine milk, vanilla, liquor, salt and eggs. Dip sandwiches into batter and soak briefly. Over medium heat, heat a non-stick skillet and melt a tablespoon of the butter. Cook the sandwiches in batch, cooking on both sides until golden, adding more butter to the pan for each batch. Place sandwiches on a platter and keep them warm in the oven until all are cooked. Dust with powdered sugar. Serve with syrup and sour cream.