Hubby was looking for something new to add to his usual repertoire for Christmas brunch and decided on this Raisin Bread Breakfast Cup recipe.
Everyone loved them (except for my son who won’t eat foods that are mixed! I am hoping he will grow out of this one day soon). So I thought I’d share the recipe with you because they’re super easy and light on the belly, so they’d be a nice weekend breakfast treat any time of year.
Breakfast Cups made with Raisin Cinnamon Bread, Berries, and Yogurt
Prep time: 15 minutes / Total time: 30 minutes
6 slices of Sun-Maid Raisin Cinnamon Swirl Bread
1/4 cup (60 ml) butter, softened
1 cup of fresh berries
1/2 cup vanilla or lemon yogurt
A large cupcake tray for the oven
1. Preheat oven to 375 degrees F
2. Spread butter over both side of each slide of bread
3. Push each slice into one cupcake spot so that it makes a cup shape
4. Bake 10-12 minutes until golden. Let stand for 5 minutes.
5. Add yogurt and berries to each bread cup
P.P.S. Sun-Maid sent me the recipe and a coupon for the bread. Hubby removed the extra sugar and cinnamon from the recipe and other than that, the recipe above is as they sent it to us. Thanks for the breakfast idea, Sun-Maid!
P.S. If you’re looking for other super easy recipes, I’ve started a list of them for easy reference! If you look on the right-hand menu of the blog, you’ll see a series of graphic boxes and one that looks like the picture below. Just click on it any time you want to find a recipe quickly.