It was a beautiful fall morning on Friday when I came home after dropping off the kids to school and was greeted by a holiday gift pack from Sun-Maid at my doorstep……….just in time for our weekend brunch.
According to Sun-Maid Raisin Bread’s Bring Back Brunch Survey, 59 percent of Canadian families with children under 18 define their brunch personality as Saturday/Sunday savour brunchers seeing the occasion as a way to enjoy a leisurely meal and spend time with their loved ones on the weekend. 72 per cent of Canadian families eat brunch at least once a month for a change of pace and time to enjoy.
In response to these findings, Sun-Maid has developed four signature brunch recipes to help families get together in the kitchen and around the table. The new recipes – Berry Merry Breakfast Cups, Leftover Makeover French Toast, Starry Morning Raisin French Toast and Rise and Shine Raisin Coffee Bake.
I tried the Berry Merry Breakfast Cups and found it to be a really quick and easy recipe with healthy ingredients like raisins, yogurt and berries. Unlike some other brands, Sun-Maid raisin bread contained lots of plump and juicy California raisins with just the right amount of cinnamon for my taste. Since the bread already contained cinnamon, I reduced the amount of cinnamon mentioned in the recipe because I felt that the amount mentioned in the recipe would make the flavor a bit too intense for my taste. If you are feeling a bit indulgent you can substitute the yogurt with your favourite pudding, whipped cream or even some ice cream.
Berry Merry Breakfast Cups
Prep Time: 15 minutes
Total Time: 30 minutes
6 Slices Sun-Maid Raisin Cinnamon Swirl Bread
1/4 cup (60 mL) butter or margarine, softened
1 tbsp (30 mL) sugar
2 tsp (10 mL) cinnamon – I used just 1/2 tsp
1 cup (250 mL) berries
1/2 cup (125 mL) vanilla or lemon yogurt
1) PREHEAT oven to 375 degrees F (190 degrees C).
2) SPREAD butter over both sides of each slice of the Sun-Maid Raisin bread.
3) STIR together sugar and cinnamon; sprinkle evenly over top of bread slices.
4) FIT slices into 6 muffin cups.
5) BAKE in a 375F (190C) oven until golden, about 10 to 12 minutes. Let cool.
6) DIVIDE berries and yogurt into each bread shell.
SUBSTITUTE the yogurt with your favourite pudding, whipped cream or ice cream.
Disclaimer: I received a free product sample and product coupons. I did not receive any monetary compensation for this post. All views and opinions expressed are my own.