Tuesday, May 15, 2012

Blueberry Lemon French Toast Cups

Yes please - how amazing do these sound. It's only Wednesday and already I am so looking forward to the weekend so I can try these out. The Effortless Chic blog recently posted this recipe and I have not been able to get it out of my head...

For the french toast:
  • 2 pieces of whole wheat bread, cut into cubes
  • 1/2 cup of light cream
  • 2 eggs
  • 1/2 cup of fresh blueberries
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 ounces of laughing cow brie
  • 1 tablespoon brown sugar
  • Dash of cinnamon
For the syrup: 
  • 1 cup of fresh blueberries
  • 1 tablespoon lemon juice
  • 2 teaspoons corn starch
  • 1/3 cup water
  • 1 tablespoon maple syrup
  • 1/2 lemon, zested


  1. Grease two mini cocettes with nonstick cooking spray. Place 1/2 piece of bread into the bottom of each cocette. Pour 1/4 cup blueberries and 1 ounce cheese over the bread in each cocette. Cover with remaining bread.
  2. In a bowl, whisk eggs, light cream, lemon juice, vanilla, brown sugar and cinnamon. Pour mixture over each cocette. Cover and chill for at least 1 hour.
  3. Preheat oven to 350F. Once mixture has chilled, remove from fridge and let sit for at least 30 minutes. Then bake, uncovered, for at least 20 minutes, or until bread is toasted.
  4. While mixture bakes, prepare syrup by mixing the corn starch and water on medium high heat until smooth. Add blueberries, lemon and maple syrup and cook until sauce thickens, about 3 minutes. Remove from heat.
  5. Once cups are finished baking, top with the blueberry syrup and enjoy!

Enjoy your Wednesday!


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