Cinnamon-Toast Blueberry Bakes Recipe
Cinnamon-Toast Blueberry Bakes Recipe photo by Taste of Home

Cinnamon-Toast Blueberry Bakes Recipe

Publisher Photo
What a treat! These little toast cups dotted with blueberries are so yummy served warm from the oven. —Claire L. Watson, Cape Girardeu, Missouri
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 6 tablespoons butter, melted
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 4 slices whole wheat bread, cut into 1/2-inch cubes
  • 1 cup fresh or frozen blueberries
  • 1/4 cup packed brown sugar
  • 2 teaspoons lemon juice

Nutritional Facts

1 each equals 330 calories, 18 g fat (11 g saturated fat), 45 mg cholesterol, 259 mg sodium, 40 g carbohydrate, 3 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the butter, sugar and cinnamon. Add bread cubes; toss to coat. In a small bowl, combine the remaining ingredients; toss to coat.
  2. Place half of bread mixture in four 8-oz. ramekins. Layer with blueberry mixture and remaining bread mixture. Bake, uncovered, at 350° for 15-20 minutes or until crisp and heated through. Yield: 4 servings.
Originally published as Cinnamon-Toast Blueberry Bakes in Taste of Home June/July 2012, p52

Nutritional Facts

1 each equals 330 calories, 18 g fat (11 g saturated fat), 45 mg cholesterol, 259 mg sodium, 40 g carbohydrate, 3 g fiber, 4 g protein.

Reviews for Cinnamon-Toast Blueberry Bakes

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 4, 2012

"This was delicious, but I'd like to cut down on the sugar next time. I used only 4 TB of butter and used Splenda for 2 of the TB of white sugar. Next time, I think I will use Splenda for all three and cut the brown sugar in half."

MY REVIEW
Reviewed Jun. 30, 2012

"Very tasty! It was a great breakfast and could have even passed for a sort of cobbler if you added ice cream like one reviewer said! I added a bit more cinnamon. The only downside is the portion sizes are very small."

MY REVIEW
Reviewed Jun. 24, 2012

"I subbed Splenda for the sugar and sourdough for the bread. VERY good!"

MY REVIEW
Reviewed Jun. 4, 2012

"I used 6 slices of honey wheat bread, decreased the butter to 4 tbsp. and increased the cinnamon to 1 tsp. I didn't have blueberries on hand, but had extra strawberries and blackberries so I used those. Topped with whipped cream or a little powdered sugar and this is incredible!"

MY REVIEW
Reviewed Jun. 4, 2012

"I made this in a small casserole instead of the individual ramekins. It was great! We had a little vanilla ice cream on top, Yum! I think I will try it with peaches and see how that works."

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