French Toast Chocolate Chip Cookie Cups
These individual breakfast cups have the taste and flavor of both French toast and chocolate chip cookies. Soak the mixture overnight and bake them up for a special treat in the morning. This dish also makes a wonderful addition to a breakfast or brunch buffet menu.
5 large eggs
1 cup fat-free milk
3/4 cup NESTLÉ TOLL HOUSE Chocolate Chip Cookie Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
1/4 cup granulated sugar
1 (18 to 24 inches long) multi-grain or whole wheat baguette, cut into 1/2-inch pieces (about 6 cups)
2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
2 tablespoons toasted walnuts, chopped
1/2 cup fresh raspberries or other berries
Maple syrup (optional)
- Whisk together eggs, milk, Coffee-mate and sugar in large bowl. Add bread pieces; stir to coat. Cover and refrigerate for 2 hours or up to overnight.
- Preheat oven to 350°F (175°C). Spray 12 cup muffin tin with nonstick cooking spray or line each cup with a piece of parchment paper.
- Spoon bread mixture evenly into each prepared cup; sprinkle with morsels and nuts.
- Bake for 30 to 35 minutes or until set and tops are golden. Cool in pan on wire rack for 5 minutes before serving. Top cups with raspberries and syrup, if desired.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 190; Calories from Fat: 60; Total Fat: 7g (11% of DV); Saturated Fat: 2g (9% of DV); Cholesterol: 90mg (30% of DV); Sodium: 190mg (8% of DV); Carbohydrates: 26g (9% of DV); Dietary Fiber: 3g (10% of DV); Sugars: 17g; Protein: 7g; Vitamin A: 2% of DV; Vitamin C: 2% of DV; Calcium: 6% of DV; Iron: 8% of DV.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.