Mini French Toast Cups

Grease two mini cocettes (8 ounce size) with nonstick cooking spray. Place 1/2 piece of bread into the bottom of each cocette. Sprinkle 1/4 cup of blueberries and 1 ounce of cheese over the bread in each cocette. Cover with the remaining bread.

In a bowl, whisk together the eggs, light cream, lemon juice, vanilla, brown sugar and cinnamon. Pour the mixture over each cocette. Cover and chill for at least 1 hour.

Preheat oven to 350 F. Once mixture has chilled, remove the cocettes from the fridge and let them sit for at least 30 minutes. Then bake, uncovered, for at least 20 minutes or until bread is toasted.

While the French toast bakes, prepare syrup. Combine the corn starch and water in a saucepan. Place the pan over medium high heat ance heat until smooth. Add blueberries, lemon juice and zest and maple syrup and cook until sauce thickens, about 3 minutes. Remove from heat.

Once cups are finished baking, top with the blueberry syrup and enjoy!

Recipe adapted from Taste of Home.