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.

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.