Overnight Lemon-Cream French Toast Cups
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.Advertisement
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.
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.
1 lean protein, 1 other carbohydrate, 1 starch, 1/2 fat