These little breakfast gems are like a special morning treat but are so simple to make! Who doesn't like cinnamon-sugar toast and hot blueberries that POP in your mouth when you eat them? We've been making this recipe for over 8 years now and never tire of it. It's a great after school snack too.
Blueberry Cinnamon Toast Bakes
Serves 4
4 slices gluten-free bread
6 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon cinnamon
1 cup fresh blueberries
1/4 cup packed brown sugar
2 teaspoons lemon juice
Preheat oven to 350°F. Cut the slices of bread into bite-size pieces. Combine melted butter, sugar, and cinnamon. Drizzle over cut bread in a mixing bowl and lightly toss to coat. In another bowl, combine blueberries, brown sugar, and lemon juice. Prepare four 8-oz. ramekins by spraying with cooking spray and putting on a baking sheet. Divide half of the bread mixture evenly between the four ramekins. Layer with the blueberry mixture and remaining bread to top it off. Bake for 15-20 minutes or until toasted and heated through.
Step-by-step tutorial:
Gather your ingredients. You will need gluten-free bread, butter, sugar, cinnamon, blueberries, brown sugar, and lemon juice.
Cut your bread slices into bite-size pieces.
In a microwavable bowl, melt 6 tablespoons butter. Stir in 3 tablespoons sugar and 1/2 teaspoon cinnamon. Drizzle over bread and toss to coat.
In a separate bowl, combine 1 cup fresh blueberries, 1/4 cup brown sugar, and 2 teaspoons lemon juice.
Stir until blueberries are coated.
In four greased 8-oz. ramekins, divide half of the bread mixture. Evenly distribute the blueberries among the ramekins. Top with remaining cinnamon-sugar bread cubes. Bake at 350°F for 15-20 minutes or until toasted and heated through.
This recipe can easily be doubled (which is what we usually do). You can even splurge and top with a little whipped cream!
Anytime you serve this, your kiddos will feel the love.
Recipe Source: Recipe adapted from a recipe in Taste of Home.
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