Rachael Ray’s French Toast Cups

Added to Recipes on Fri 05/06/2011


Makes 4-6 servings

Non-stick cooking spray

3 eggs

1 tbsp milk

2 tsp cinnamon

Dash of vanilla extract, optional

Dash of fresh nutmeg, optional

6 slices whole grain sandwich bread

1 pint fresh berries (strawberries, blueberries, blackberries or raspberries)

1 cup Greek yogurt, regular or low-fat

Maple syrup or honey, for drizzling



Preheat oven to 375ºF.


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


In a medium-size 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 12-14 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, fill each one with fresh fruit and a dollop of yogurt. Drizzle with maple syrup or honey.