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

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5 9 10
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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 serving: 330 calories, 18g fat (11g saturated fat), 45mg cholesterol, 259mg sodium, 40g carbohydrate (28g sugars, 3g fiber), 4g 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


Reviews for Cinnamon-Toast Blueberry Bakes

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
veggiemama
Reviewed Feb. 17, 2015

"Really good!"

MY REVIEW
half_pint
Reviewed Dec. 2, 2014

"This one's a hit! I pulled this out of an old issue of TOH and am so glad I did. Yes, it's a bit high on sugar, but that's probably why it's so good! For the occasional breakfast indulgence, this will definitely make a reappearance in my kitchen."

MY REVIEW
i_like_pie
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
mnccaleb
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
lisafeldhaus
Reviewed Jun. 24, 2012

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

MY REVIEW
cookaholicwife
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
lbsfromNC
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."

MY REVIEW
slvrscren
Reviewed Jun. 3, 2012

"So delicious!! I would decrease sugar just a tiny bit but I am afraid it may take away from how good this dish is"

MY REVIEW
AlyciaJ
Reviewed May. 31, 2012

"Made this for breakfast this morning-yummy! There were some modifications-I was making this for 2 so I decreased the bread by half, the butter to 2 tbsp, increased the cinnamon to a full tsp, and decreased the brown sugar to 1/2 cup. I kept the full amount of berries. It turned out great, the bread soaks up the juice from the berries and the cinnamon and sugar keep everything tasty. I put light whipped cream on the top and served with coffee. Definitely a keeper"

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