Page 8 October 16, 2014 French Toast Chocolate Chip Cookie Cups Ingredients • 5 large eggs • 1 cup fat-free milk • 3/4 cup Nestle Toll House Chocolate Chip Cookie Flavor Coffee-mate Liquid Coffee Creamer • 1/4 cup granulated sugar • 12 ounces whole wheat bread, cut into 1/2-inch pieces (about 6 cups) • 2 tablespoons Nestle Toll House Semi-Sweet Chocolate Mini Morsels • 2 tablespoons toasted walnuts, chopped • 1/2 cup fresh raspberries or other berries • Maple syrup (optional) Preparation 1. Whisk together eggs, milk, Coffee-mate and sugar in large bowl. Add bread pieces; stir to coat. Cover and refrigerate for 2 hours or even overnight. 2. Preheat oven to 350 F. Spray 12-cup muffin tin with nonstick cooking spray or line each cup with a piece of parchment paper. 3. Spoon bread mixture evenly into each prepared cup; sprinkle with morsels and nuts. 4. 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. •
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