Back from vacation. Again. :) Is it possible to be vacationed-out? Yeaaa...probably not.
What better way to start up again than with a recipe of a very easy, sweet, mouth-watering breakfast dish.
Tips: 1. Use a large bowl if your child will be helping. You'd be amazed at how far bread can be tossed by vigorous stirring. 2. Feed him before he starts to help because if not, he'll eat most of everything he's mixing. 3. Don't let these cool down too much before consuming. The steamy juices are aaahhhmazing. 4. Special order 16-oz. ramekins if they are on the market. These 8-oz. ones are a joke, unless you're 2 years old.
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| Thanks, Taste of Home. |
Star Rating: ★★★★★
RECIPE: Cinnamon Toast Blueberry Bakes
4 slices whole wheat bread, cut into 1/2" pieces
6 T melted butter
3 T sugar
1/2 tsp. ground cinnamon
1 C. fresh blueberries
1/4 C. packed brown sugar
2 tsp. lemon juice
Instructions:
Place cut up bread in a large bowl. Combine the butter, sugar and cinnamon and drizzle over bread. Toss to coat. Combine the last 3 ingredients in a separate bowl.
Place half of the bread mixture into 4 8-oz. ramekins. Layer with the blueberry mixture and remaining bread. Bake, uncovered, at 350 for 15-20 minutes or until crisp and heated through.
RECIPE: Cinnamon Toast Blueberry Bakes
4 slices whole wheat bread, cut into 1/2" pieces
6 T melted butter
3 T sugar
1/2 tsp. ground cinnamon
1 C. fresh blueberries
1/4 C. packed brown sugar
2 tsp. lemon juice
Instructions:
Place cut up bread in a large bowl. Combine the butter, sugar and cinnamon and drizzle over bread. Toss to coat. Combine the last 3 ingredients in a separate bowl.
Place half of the bread mixture into 4 8-oz. ramekins. Layer with the blueberry mixture and remaining bread. Bake, uncovered, at 350 for 15-20 minutes or until crisp and heated through.
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