Overnight Lemon-Cream French Toast Cups

Overnight Lemon-Cream French Toast Cups

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From: Diabetic Living Magazine

Change up your brunch menu with these delicious French Toast Cups! This sweet breakfast treat is one you'll want to wake up to.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Nonstick cooking spray
  • 4 cups dry whole-grain or challah bread cubes
  • 1 large lemon
  • 4 ounces reduced-fat cream cheese (Neufchâtel), softened
  • ¼ cup honey
  • ¾ cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
  • ¼ cup fat-free milk
  • 2 cups coarsely chopped fresh strawberries
  • 1 teaspoon honey

Preparation

  • Prep

  • Ready In

  1. Coat twelve 2½-inch muffin cups with cooking spray. Divide bread cubes among prepared cups. Remove ½ teaspoon zest and squeeze juice from lemon.
  2. In a medium bowl beat cream cheese with a mixer on medium until smooth. Gradually beat in ¼ cup honey and 3 tablespoons of the lemon juice. Beat in egg and milk just until smooth; pour over bread cubes. Cover and chill overnight.
  3. To serve, preheat oven to 350°F. Uncover and bake 20 to 25 minutes or until puffed and a knife comes out clean.
  4. Meanwhile, in a blender or food processor combine 1 cup of the strawberries, 1 teaspoon honey, lemon zest and 1 teaspoon of the lemon juice. Cover and blend or process until smooth. Stir in remaining 1 cup strawberries.
  5. Cool toast cups in muffin cups 5 minutes. Remove cups from pan by running a thin metal spatula around the edges of the cups. Top with strawberry mixture and, if desired, additional lemon zest. Serve warm.
  • Tip: To make dry bread cubes, preheat oven to 300°F. Cut 6 oz. (about 6 slices) fresh bread into ½-inch cubes. Spread cubes in a 15x10-inch baking pan. Bake 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature 8 to 12 hours.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 210 calories; 6 g fat(2 g sat); 3 g fiber; 34 g carbohydrates; 9 g protein; 33 mcg folate; 14 mg cholesterol; 20 g sugars; 14 g added sugars; 561 IU vitamin A; 32 mg vitamin C; 80 mg calcium; 2 mg iron; 225 mg sodium; 184 mg potassium
  • Nutrition Bonus: Vitamin C (53% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 lean protein, 1 other carbohydrate, 1 starch, ½ fat

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