The first time a friend served me cinnamon toast from the toaster, I was taken aback: “You call that cinnamon toast?” Cinnamon toast in my family has always been made under the broiler: crispy on top (like crème brûlée), soft on the underside. This is the way my grandmother and parents made it, and now my kids make it this way, too.
I keep a pre-mixed shaker of cinnamon and sugar on the counter next to the butter. This is a favorite breakfast or after-school snack, with cups of cocoa and oranges.
| ||4 || bread slices, preferably thick-cut from an artisanal loaf |
| ||4 || Tbsp. soft butter |
| ||4 || tsp. cinnamon-sugar (see Note) |
- Preheat the broiler.
- Spread each slice of bread with a tablespoon of soft butter. Sprinkle about 1 teaspoon cinnamon-sugar (more or less to taste) over each slice of buttered bread.
- Place the bread slices under the broiler and broil until the butter is melted, the bread edges are golden, and the cinnamon-sugar is melted and crispy. Serve immediately.
My cinnamon-sugar mix is about 1 part cinnamon to 8 parts granulated sugar. I never actually measure, but for this recipe I did. In a small bowl, mix 1 tsp. cinnamon with 8 tsp. sugar. Stir to combine, then store in an airtight container.