- 6 Slices Sun-Maid Raisin Bread
- 1/4 cup (60 mL) butter or margarine, softened
- 1 tbsp (30 mL) sugar
- 2 tsp (10 mL) cinnamon
- 1 cup (250 mL) berries
- 1/2 cup (125 mL) vanilla or lemon yogurt
SPREAD butter over both sides of each slice of the Sun-Maid Raisin bread. Stir together sugar and cinnamon; sprinkle evenly over top of bread slices. Fit slices into 6 muffin cups.
DIVIDE berries and yogurt into each bread shell.
BAKE in a 375° F (180C) oven until golden, about 10 to 12 minutes. Let cool.
SUBSTITUTE the yogurt with your favourite pudding, whipped cream or ice cream.
Makes 6 cups