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

Diabetic Living Magazine
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Ingredients

Directions

  • Coat twelve 2 1/2-inch muffin cups with cooking spray. Divide bread cubes among prepared cups. Remove 1/2 teaspoon zest and squeeze juice from lemon.

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  • In a medium bowl beat cream cheese with a mixer on medium until smooth. Gradually beat in 1/4 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.

  • To serve, preheat oven to 350 degrees F. Uncover and bake 20 to 25 minutes or until puffed and a knife comes out clean.

  • 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.

  • 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.

Tips

Tip: To make dry bread cubes, preheat oven to 300 degrees F. Cut 6 oz. (about 6 slices) fresh bread into 1/2-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 Facts

211 calories; 5.9 g total fat; 2.5 g saturated fat; 14 mg cholesterol; 225 mg sodium. 184 mg potassium; 33.6 g carbohydrates; 3 g fiber; 20 g sugar; 8.8 g protein; 561 IU vitamin a iu; 32 mg vitamin c; 33 mcg folate; 80 mg calcium; 2 mg iron; 10 mg magnesium; 14 g added sugar;