This recipe was created after enjoying a delicious fruit brulee for dessert at a local restaurant. Why not enjoy brulee for breakfast? We like to use peaches, blueberries and a few slices of bananas. But feel free to get creative and try different fruits. It’s a big hit at breakfast.
Peach & Blueberry Breakfast BruleeRecipe courtesy of Kristie Rosset of Lookout Point Lakeside Inn
- 1 cup fresh or frozen (thawed) Peaches, peeled and sliced
- 1 cup fresh, frozen (thawed) or dried blueberries
- 1 banana
- Low-fat or regular yogurt (plain or vanilla)
- Brown sugar
Pat dry the peaches and blueberries. Dice the peaches into bite-size pieces.
Set oven to broil on high.
In 6 ounce ramekins, place a layer of peaches to cover the bottom. Next place a layer of blueberries, then top with 5 slices of bananas. Spread yogurt on top to cover all of the fruit (about 1 1/2-inch layer). Top with dark brown sugar, approximately 2-3 tablespoons on each dish, enough to cover the yogurt.
Place tray of ramekins about 4 inches from broiler. When you notice the scent of sugar burning, check and remove from oven. The brown sugar should be melted with a slight layer on top. Allow to cool slightly before serving.