1. The night before: Grease two 8 ounce ramekins. 2. Line with half the bread cubes. 3. Cover with raspberries and cream cheese. 4. Top with remaining bread cubes. 5. Beat together eggs, milk and the 1 Tablespoon maple syrup. 6. Pour egg mixture over bread mixture. 7. Cover and place in fridge overnight. 8. In the morning bake at 350 for 25-30 minutes. Until toothpick inserted in center comes out clean. 9. While ramekins are baking, mix together the raspberry preserves and remaining maple syrup. Heat over low heat until preserves are melted. You may want to adjust these quantities depending on how much raspberry flavor you want in the syrup. 10. Remove french toast from ramekins. 11. Drizzle syrup over french toast. 12. Garnish with a sprig of mint. ---------------------------------------------------------------------------
Nutrition
Ingredients
