This recipe is borrowed from our Frozen themed event (see ‘Sven’s Cinnamon Cake’)! Kids of any age can help with this recipe. Its easy to make, and delicious to eat. The final product resembles bread pudding or monkey bread made from cinnamon french toast – hence the name We’ve amped up the nutrition with fresh blueberries (antioxidant power), coconut milk (fiber & immunity boosting vitamins) and cinnamon (calcium & iron).
Makes 6 servings
(Dairy Free, Vegetarian, Low Sodium)
o 6 Pieces of cinnamon raisin bread
o 1 Cup of blueberries (if frozen, defrost in fridge overnight)
o 3 Eggs
o 1 Cup of unsweetened coconut milk
o 1 Teaspoon of Cinnamon
o Muffin tin
o Cutting board
o Child safe knives
o Mixing spoon
o Forks (for mashing)
o Muffin-tin liners
o Small Bowl
o Medium bowl
o Large Bowl
Step 1: Preheat oven to 350 F
Step 2: Cut the bread into cubes using child safe knives and put those cubes into your large bowl.
Step 3: Crack your 3 eggs into your medium bowl and whisk.
Step 4: Measure the coconut milk, and teaspoon of cinnamon, and put into the medium bowl with the eggs. Whisk ingredients together.
Step 5: Mash blueberries in your small bowl with a fork (watch out- it gets messy!)
Step 6: Pour your blueberries into your medium bowl and mix.
Step 7: Combine wet ingredients (milk, eggs, cinnamon and blueberries) into the large bowl with the cubed bread in it and mix well with spoon.
Step 8: Line 6 muffin tins with the paper liners, and spoon mixture evenly into each cup.
Step 9: ADULT – place your muffin tin in the oven for 20 minutes.
Step 10: Let Sven’s Cinnamon Cake cool before removing from the muffin tin, and enjoy!