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Cinnamon French Toast Cups


6 Tenderflake® tart shells

4 slices of cinnamon raisin bread cut into ½ cubes

2 eggs

1/2-cup (125 mL) milk

1 tsp. (5 mL) cinnamon

¼ tsp. (1 mL) nutmeg

2 tbsp. (30 mL) Sugar

½ tsp. (2 mL) vanilla extract

Cream Cheese Glaze

2 tbsp. (30 mL) cream cheese room temperature

1 tbsp. (15 mL) icing sugar

6 tsp. (30 mL) milk

½ tsp. (2 mL) lemon juice


  1. Pre- heat oven to 375 Degrees F. Place 6 tart shells onto baking sheet and set aside.
  2. In small bowl whisk 1 egg and generously brush the inside and edges of tart shells.
  3. In a medium sized bowl whisk together 1 egg plus remaining egg used to brush shells, milk, cinnamon, nutmeg, sugar and vanilla. Add cubed bread into milk mixture and gently stir until liquid is absorbed.
  4. Generously fill each shell with bread mixture and bake for 20-22 minutes until puffed and golden.
  5. Remove tarts from oven allow tarts to rest before removing them from the foil containers.
  6. In a small bowl whisk together glaze ingredients. Drizzle warm tarts with Cream Cheese Glaze and garnish with one raspberry. Serve warm.


Prep Time: 
10 minutes
Cook Time: 
20 minutes
Total Time: 
30 minutes

Cinnamon French Toast Cups

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato