My brother stayed with us for three days last week, it was really good to spend that time with him since he lives in California now. We only get to see him about twice a year now. He worked on Callen’s nursery and painted a baseball painting on the wall. Pictures of the nursery is soon to come. We’re still waiting on our glider to come in. The nursery is looking so great! I can’t wait for Callen to get here! We have about 6 more weeks to go! Unless he decides to come a little early.
I’m always looking for new recipes for breakfast. I get tired of eating cereal every morning. When I saw this recipe I knew I had to try it. I first made it like the recipe (with one or two exceptions) when my brother was visiting. It was good but way too sweet and not enough bread. Also, I wanted to use frozen berries so I’m not limited to only fresh and can have this dish all year around. Fresh blueberries are expensive in the winter, but feel free to use fresh or frozen. I like using the frozen mixed berries, they have more juice than if you just used fresh blueberries. There’s no need for any maple syrup, unless your Buddy the Elf. The juice of the berries and the butter make it perfectly moist, but some powdered sugar would be good sprinkled on top. I’ll have to try that next time!
Individual Mixed Berry Cinnamon-Toast Bake
2 slices of whole wheat bread
2 tablespoons melted butter
3 teaspoons sugar
1/4 teaspoon cinnamon
dash of nutmeg
2 teaspoon brown sugar
1/2 teaspoon lemon juice
1/3 cup frozen mixed berries; blackberries, raspberries, blueberries
Preheat oven to 350 degrees F.
Cut bread into ½ inch pieces and place in small bowl. Combine melted butter, sugar, nutmeg, and cinnamon; drizzle over bread. Toss to coat. Combine berries with brown sugar and lemon juice. Place half of the bread mixture into a ramekin, then half of the berries and then top with the remaining bread and berries.
Bake, uncovered, for 15 – 20 minutes or until crisp and heated through.
Adapted from Taste of Home Magazine
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