Want a tasty, fast and easy breakfast? Look no further! I made this one morning when we had company for breakfast, and we all loved it! Besides being tasty, the presentation is so cute with personal ramekins. The worst thing about the dish was that the portion sizes were very small and we couldn’t have seconds 🙂
(Next time I make it, I will probably double the recipe or just use the current recipe for 2 servings. However, we didn’t need a big breakfast anyway, and we ate some fruit along with it so we filled our bellies just fine.)
Besides being tasty for breakfast, this blueberry bake would also be great for a dessert. It could double as a sort of cobbler if you just added a scoop of vanilla ice cream on top, or you could just serve it with some whipped cream.
Cinnamon-Toast Blueberry Bake
Slightly adapted from: Taste of Home
Yield: 4-8oz servings
4 slices bread
6 Tablespoons butter, melted
3 Tablespoons white sugar
3/4 teaspoon cinnamon
1 1/4-1 1/2 cups blueberries (use fresh or frozen)
1/4 cup brown sugar
2 teaspoons lemon juice
1. Cut bread into 1/2 inch pieces. Place in a large bowl. Mix together melted butter, white sugar, and cinnamon and pour over bread. Stir until bread is well-coated.
2. In a separate bowl, mix together blueberries, brown sugar, and lemon juice.
3. Place half the bread mixture into 4 small ramekins. (I used 10oz since that’s what I had, but the recipe called for 8oz. You could also just use the 10oz ramekins and make 2 servings.) Layer with the blueberry mixture and then spoon on the remaining bread mixture.
4. Bake in a preheated oven at 350° for 15-20 minutes, or until crisp and heated through.