Rachael Ray’s French Toast Cups

With rising food prices, it can be hard to get your money’s worth at the grocery store. Thankfully, celebrity chef Rachael Ray has some tips for how to stretch your dollars while slimming your waist. Save on yogurt by purchasing economy-sized containers instead of individual cups and avoid waste by using stale bread to make these breakfast cups.

3 Eggs
1 tbsp Milk
2 tsp Cinnamon
Vanilla extract
6 Whole grain bread
1 pint Fresh berries
1 cup Greek yogurt
Maple syrup

Preheat oven to 375ºF.

Spray the inside of each cup of a 6-cup muffin tin with nonstick cooking spray and set aside.

In a medium-size mixing bowl, whisk together the eggs, milk, cinnamon, vanilla and nutmeg.

Cut a slit in the corner of each slice of bread from the middle of the slice to the edge. Dip each slice of bread in the egg mixture then lightly press it into a cup of the muffin tin, overlapping the pieces where you cut the slit to make it fit into the cup without tearing.

Bake the French toast cups for 12-14 minutes, until they're light golden brown. Allow the cups to cool slightly in the muffin tin before removing them.

To serve, arrange the cups on a platter, fill each one with fresh fruit and a dollop of yogurt. Drizzle with maple syrup or honey.