Cinnamon Toast

26 Oct

When I was a kid, I used to eat cinnamon toast almost every morning for breakfast. No, it wasn’t healthy, but it was toasty and buttery and, most importantly, sugary. Om nom nom. It always consisted of putting two pieces of bread in the toaster, toasting them, slathering on butter, and sprinkling on some cinnamon sugar on top and then devouring. For a kid, that’s heaven. It wasn’t until I saw Ree’s post about it that I discovered how very, very wrong I was about the whole endeavor, so I’m sharing the best way to make cinnamon toast.

  • 4 slices of sandwich bread
  • 1/2 a stick of butter
  • 4 Tbs sugar
  • 1 tsp cinnamon
  • 1/2 tsp vanilla

We aren’t using some fancy-shmancy artisan bakery bread here, people, we’re using plain Jane store-bought sandwich bread. Although, come to think of it, it would be fantastic on some French bread, or Italian… but I digress.

Preheat your oven to 450.

Throw your butter, sugar, cinnamon, and vanilla into a small bowl and smoosh it around so that it forms a nice, evenly distributed butter paste.

Then, spread it onto your slices of bread, making sure to go all the way to the edges so that it doesn’t burn when you broil it in a few minutes.

Next, stick it in your pre-heated oven for 5-8 minutes, or until the butter is nice and bubbly.

And then, monitoring the slices very carefully, crank up the heat and broil those suckers for no more than 3 minutes- DO NOT LET IT BURN!

I did when I first tried this… it did not end well.

The idea is to caramelize the sugar so that it forms a nice crust on the bread, without burning the whole lot. It’s a delicate balance, but I have faith in you!

Follow what the alt text says- it smells amazing.

Then, “artistically” pile it onto a “plate” and…

…happy happy happy happy eating! With three extra happy-s!

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