These air-fryer French toast cups make any morning special. I made this recipe for my mom on Mother's Day, and we both enjoyed it. —Sandi Tuttle, Hayward, Wisconsin
Air-Fryer French Toast Cups with Raspberries
Ingredients
- 2 slices Italian bread, cut into 1/2-inch cubes
- 1/2 cup fresh or frozen raspberries
- 2 ounces cream cheese, cut into 1/2-inch cubes
- 2 large eggs
- 1/2 cup 2% milk
- 1 tablespoon maple syrup
- raspberry syrup:
- 2 teaspoons cornstarch
- 1/3 cup water
- 2 cups fresh or frozen raspberries, divided
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1/2 teaspoon grated lemon zest
- Ground cinnamon, optional
Directions
- 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.
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