Cinnamon toast


Cinnamon Toast:

one/four cup (50 grams) white granulated sugar or light brown sugar

1 teaspoon ground cinnamon (or to taste)

Butter, at room temperature

6 slices of white or whole wheat bread


Cinnamon Toast: In a modest bowl mix the sugar with the cinnamon, adjusting the ratio of sugar to cinnamon to your own particular taste.
Toast the bread until golden brown, on the two sides, either under the oven’s broiler, on a grill, or in a toaster oven. Butter one side of the toast and sprinkle generously with the cinnamon sugar. If preferred, area the cinnamon toast underneath the oven’s broiler until finally the sugar has melted and starts to bubble. Remove from oven, minimize the slices of cinnamon toast in half, and eat straight away.

Serves 2-3. Preparation time ten minutes.


Growing up, Cinnamon Toast was regarded as a deal with, not one thing we ate for breakfast. I do not know why, perhaps it was due to the fact anything at all covered in sugar couldn’t potentially be considered normal fare. Even right now, I even now think of cinnamon toast as anything specific, a perfect comfort foods that I make on cold or rainy days, or when I am feeling a tiny underneath the climate. I take pleasure in the complete process of the two generating and consuming cinnamon toast. I love how the entire kitchen fills with the delicious smell of browning bread. I enjoy slathering the sizzling, golden brown toast with butter, sprinkling on the cinnamon sugar, and then putting it under the oven’s broiler, impatiently waiting for the sugar to melt and bubble. I enjoy consuming cinnamon toast although the sugar is nevertheless hot and delightfully crisp but beneath the toast is wonderfully chewy. And I specifically adore having it with a steamy cup of Scorching Chocolate.

I know several feel Cinnamon Toast is so easy that a recipe is hardly essential, but there are differing opinions as to how it should be produced. Its lengthy background attests to that truth, for as British food author Jane Grigson tells us in her beautiful book ‘English Food’, as far back as 1660, Robert May in his ‘The Accomplisht Cook’ has a recipe for ‘Cinnamon Toafts’ that calls for putting a mixture of cinnamon, sugar and claret on toast and then warming it in excess of the fire. So, whilst the recipe I have given here is how I like cinnamon toast, it is by no implies the only way to make it. So to start with my preference is to use a good white bread, one that is sliced, but not also thick. You can toast the bread in a standard toaster, but I favor to use the oven’s broiler, where I can very carefully observe the bread to get it toasted just right up until it is golden brown on each sides. Then I slather one particular side of the toast with a very good unsalted butter, creating positive that the butter comes right up to the edges of the crust. I then sprinkle the surface liberally with a cinnamon sugar mixture (you can use either white or brown sugar and modify the volume of ground cinnamon to taste) and area the toast back below the broiler till the sugar commences to melt and bubble to kind a beautiful glaze. Now, while cinnamon toast is generally eaten straight away even though it is nonetheless sizzling, I have been acknowledged to sneak leftovers hours later when the toast has cooled and grow to be deliciously soft and chewy.