Raspberry Orange French Toast Cups

It is recipes like this Raspberry Orange French Toast Cups that makes me want to grow more fruit! Nothing beats being able to go out into your backyard and pick homegrown fruit.  In this post, I share a tasty fresh recipe using a few berries you can grow in your home garden.

Raspberries in my July Garden

These berries are special to me because they are the first fruit I ever grew on my own in our first garden in town. I wish I would have had this Raspberry Orange French Toast Cups Recipe back then because it is easy to make! The berry shrubs were located near the garage right off the back alley in Perrysburg, Ohio making it convenient to harvest.

Raspberry Orange French Toast Cups Printable

Below is the printable recipe that I hope you take advantage of.  You can print this and save as PDF on your computer or add it to your collection for later use.Raspberry Orange French Toast

Instructions

This recipe is fairly easy as long as you have the fresh flatbread and raspberry preserves on hand.  These are pretty much a staple in my family pantry.

  1. Preheat oven to 350 degrees F.
  2. Spread 10 Cocktail Flatbreads with raspberry preserves and top with remaining flatbreads to make little sandwiches.
  3. Generously coat 5 (7- to 8-oz.) ramekins (a small glazed ceramic or glass bowl) with butter and place on baking sheet. Arrange two sandwiches and 3 to 4 raspberries in each ramekin.
  4. Beat eggs in a small bowl with whisk until frothy. Whisk in half-and-half, vanilla, and orange rind. Divide egg mixture among ramekins.
  5. Using a fork, gently press flatbread sandwiches into egg mixture. Let stand 10 minutes, pressing sandwiches into egg mixture 4 or 5 times.
  6. Bake for 25 minutes or until golden brown and set in center.
  7. Sprinkle with combined sugar-cinnamon mixture and garnish berries. Try adding whipped butter, and maple syrup if desired.

Yum
Raspberry Orange French Toast Cups

Raspberry Orange French Toast Cups

Ingredients

  • 1 pkg. (5.2 oz.) Kontos Cocktail Flatbread (20 pieces)
  • 1/4 cup seedless raspberry preserves
  • 1 tbsp. butter, softened
  • Fresh raspberries
  • 3 large eggs
  • 1 cup half-and-half
  • 1 tsp. vanilla extract
  • 1 tsp. grated orange rind
  • 1 tbsp. granulated sugar
  • 1/2 tsp. ground cinnamon
  • Whipped butter
  • Maple syrup

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spread 10 Cocktail Flatbreads with raspberry preserves and top with remaining flatbreads to make little sandwiches.
  3. Generously coat 5 (7- to 8-oz.) ramekins (a small glazed ceramic or glass bowl) with butter and place on baking sheet. Arrange two sandwiches and 3 to 4 raspberries in each ramekin.
  4. Beat eggs in small bowl with whisk until frothy. Whisk in half-and-half, vanilla and orange rind. Divide egg mixture among ramekins.
  5. Using a fork, gently press flatbread sandwiches into egg mixture. Let stand 10 minutes, pressing sandwiches into egg mixture 4 or 5 times.
  6. Bake for 25 minutes or until golden brown and set in center.
  7. Sprinkle with combined sugar-cinnamon mixture and garnish with mint leaf. Serve warm with raspberries, whipped butter and maple syrup.

Let’s Connect

Did you try the raspberry orange french toast cups recipe? Inconclusion of reading this post I hope you will consider subscribing to my newsletter.  As always I would love to connect with you so please share a comment below and let me know what you thought of the recipe.  You can always find me on my website.  Share an image or this post on social media while tagging me @brenhaas.

Happy Raspberry Picking and Eating,

Bren Haas

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