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Ain’t Be Trifling Cinnamon & Sugar Toast Breakfast Trifle.

September 16th, 2010 Leave a comment Go to comments

Although the pictured isn’t truly a Trifle, since no Sponge Cake, Custard or Fruit Juice is used, and not technically a Parfait, since no Ice Cream or Granola is included, we’re still calling it a Cinnamon & Sugar Toast Breakfast Trifle.  It’s simple to make and the second recipe created for entry in Nature’s Pride Bread Ambassadorship program.  Nibbles of Tidbits’ first recipe submission for Florentine Surprise Eggs & Toast is linked here.  Both are delicious and thus hope one sends me to the Foodbuzz Blogger Festival in style.  We’ll see.  If not, we’d still make ’em again.

Cinnamon & Sugar Toast Breakfast Trifle
Recipe Ingredients, Instructions & Tips:

* Nature’s Pride 100% Whole Wheat Bread * Cinnamon * Sugar * Butter *Yogurt * Fruit

Butter one slice of Wheat Bread per person, then sprinkle each with Cinnamon and Sugar and cut into squares as shown above.  Toss all in a large baggie with a little more Cinnamon and Sugar to liberally coat all sides.  Bake all in the oven (or toaster oven) at 300° until golden brown (10 – 15 minutes).  Be careful not to burn ’em, like the first batch I made.  Once the Cinnamon and Sugar Croutons are prepared, you can build the pseudo-Trifle using your favorite Yogurt and Fruit.  The above Cinnamon & Sugar Toast Breakfast Trifle started with a layer of Cinnamon and Sugar Croutons followed by a layer of fresh Blueberries, then Raspberry Yogurt (repeat ending with Yogurt on top).  It was then garnished with a fresh, fanned Strawberry and a few choice Croutons.  Any combination of Yogurt and Fruit may be used.

We made another (above) using alternating layers of fresh Blueberries and Strawberries with Vanilla Yogurt in between and it was just as good.  They are easy to make and a terrific way to enjoy your morning Toast, Yogurt and Fruit.  Measurements aren’t provided, since it depends on the serving glass size — Generally each should receive one slice of Bread and roughly six ounces of Yogurt, along with the Cinnamon and Sugar Croutons and the freshest Fruit available at the time.  Add just enough Cinnamon and Sugar to adhere to the Bread squares before baking.

09/19/10 Update: It appears this recipe won’t be securing me a spot as Ambassador, since I just saw a similar recipe published by Nature’s Pride a year earlier than this one — I guess it’s a pretty simple assumption.  I have a better idea to be posted soon.

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