(Preparation Time: 20 minutes | Cooking Time: 20 minutes | Serves: 2-3)

Ingredients :

2 slices of Italian bread, chop into half-inch cubes
60 g cream cheese, chop into half-inch cubes
480 g fresh or frozen raspberries, divided
120 g fresh or frozen raspberries
Ground cinnamon (as required)
½ tsp grated lemon zest
1 tbsp maple syrup
120 ml whole milk
1 tbsp lemon juice
1 tbsp maple syrup
Raspberry syrup
2 tsp cornstarch
2 large eggs
80 ml water

Directions :

1. Divide ½ of the bread cubes between two greased 240 ml custard cups. Drizzle with cream cheese and
raspberries.
2. Add the remaining bread on top. Whisk syrup, milk, and eggs in a small bowl. Pour on top of the bread. Cover and then chill in your fridge for at least an hour.
3. Preheat the air fryer appliance to 160 °C. Transfer the custard cup to the tray of your fryer basket.
4. Air fry for about 12 to 15 minutes until puffed and golden brown.
5. In the meantime, mix the water and cornstarch in a small saucepan until smooth. Pour in 360 g of raspberries, lemon zest, syrup, and lemon juice.
6. Heat to boiling and then lower the heat. Cook while stirring for two minutes until thickened. Strain and get rid of seeds. Let it cool a little.
7. Carefully stir the remaining half cup of berries into the syrup. Drizzle cinnamon onto a French toast cup if
desired. Serve along with the syrup.
Nutritional values:
Calories: 406
Carbohydrates: 50g
Cholesterol: 221mg
Fat: 18g
Saturated Fat: 8g
Sodium: 301mg
Fiber: 11g
Protein: 14g
Sugars: 24g