Lemon Raspberry French Toast Cups

Loosely adapted from:http://www.tasteofhome.com/Recipes/Raspberry-French-Toast-Cups

Serves 2

• 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 OR a handful of chopped white chocolate
• zest from 1 lemon
• 2 eggs
• 1/2 cup milk
• 1 tablespoon maple syrup
• dash cinnamon and nutmeg
• 
  

• Directions:

  Divide half of the bread cubes between two greased 8-oz. custard cups. Sprinkle with raspberries and cream cheese or white chocolate. Top with remaining bread. In a small bowl, whisk the eggs, milk, zest, syrup, and seasonings; pour over bread. Cover and refrigerate for at least 1 hour (or overnight).

• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until golden brown

Serve topped with a few extra raspberries and a drizzle of maple syrup or the raspberry syrup from the link above.