Grown Up Cinnamon Toast Recipes

CINNAMON TOAST

Steps:

• Use a toaster to toast the bread to desired darkness. Spread butter or margarine onto one side of each slice. In a cup or small bowl, stir together the sugar and cinnamon; sprinkle generously over hot buttered toast.

CINNAMON TOAST

Steps:

• Preheat the oven to 350 degrees F.
• Smush the softened butter with a fork. Dump in the sugar, cinnamon and vanilla. Stir to completely combine. Spread the mixture on the bread slices, completely covering the surfaces all the way to the edges.
• Place the bread on a baking sheet and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it doesn't burn!
• Cut the slices into halves diagonally and serve.

BEST CINNAMON TOAST

Steps:

• 1. Make the cinnamon syrup: In a small saucepan, combine the sugar, cinnamon sticks, and 1/2 cup (120 ml) water and bring to a boil over high heat, stirring often to dissolve the sugar. Reduce the heat to medium-low and simmer until the cinnamon is very fragrant, about 5 minutes. Remove from the heat and set aside to cool (the syrup can be refrigerated for up to 3 weeks).
• 2. Make the toast: Using 3-4 tablespoons of the butter, coat both sides of each piece of bread. Heat 2 tablespoons of the butter in a large skillet (frying pan) over medium heat. Place the bread in the skillet and set a large heat-safe plate or cake pan on top of the bread--it should fit inside the skillet. If the plate isn't very heavy, weigh it down with a few cans of beans or tomatoes. Cook until the bread is golden brown, 2-3 minutes (weighting the bread helps the entire surface area of the crumb come into contact with the hot fat and the hot pan, ensuring a nice even golden-brown toast). Remove the weights and the plate and flip the bread over, then continue to brown the second side, about 1 1/2-2 minutes longer. Brush a generous amount of cinnamon syrup over one side of each slice (add enough syrup to saturate the bread without making it soggy).
• 3. In a small bowl, mix the sugar with the cinnamon until combined, then transfer all but 2 teaspoons of it to a plate. Dip each piece of toast, syrup side down, in the cinnamon sugar.
• 4. In a large skillet (frying pan), melt the remaining 2-3 tablespoons butter over medium-high heat. Reduce the heat to medium and place the toast, sugared side down, in the skillet. Set a large heat-safe plate on top of the toast to press it down (place one or two cans of beans on top to weight it down). Cook until the edges of the bread are caramelized and the sugar is completely melted and glistening across the surface of the bread, 3-4 minutes.
• 5. Serve each slice of toast caramelized side up and sprinkled with some of the reserved cinnamon sugar and, if desired, confectioners' sugar.

CINNAMON TOAST

Steps:

• In a small bowl, stir together the sugar, cinnamon and salt.
• Melt some butter in a large (12-inch) nonstick skillet over medium-low; you'll want enough to lightly coat the bottom of the skillet when melted. When bubbling, add as many bread slices as will fit. Swirl the bread around to absorb the butter, adding more butter if the pan is dry. Cook until light golden brown, 2 to 3 minutes, adjusting the heat as needed to avoid burning.
• Add another pat of butter, flip the bread and swirl to coat the other side in butter, gently pressing the bread to pick up any browned bits. Sprinkle the toasted tops edge to edge with a thin layer of the cinnamon sugar. Cook until the underside is golden brown, 1 to 2 minutes, adding more butter and adjusting temperature if the pan is dry or the toast is burning.
• Flip and cook until the sugar sizzles and starts to melt, 30 seconds to 1 minute. Transfer to a plate, sugar side up. (If any melted sugar sticks to the pan, gently swipe the bread over it to pick it up.) Sprinkle toasts with more cinnamon sugar. Wipe skillet and repeat with any remaining bread.

GROWN-UP'S FRENCH TOAST

Steps:

• SAUCE:.
• This sauce need to be made first and kept warm*.
• Put water into the bottom half of a double boiler and place on high heat to boil. When boil reached, turn down heat to simmer.
• Beat egg in medium bowl; set aside.
• Melt stick of butter in the top of a double boiler over medium heat. Add sugar and water, cook, stirring constantly for two minutes.
• Gradually add this to the beaten egg, beating constantly. Slowly add in the liquors.
• Pour it all back into the top of the double boiler. Cover an place on top of simmering water. Stir occasionally.
• TOAST:.
• Preheat oven to 400°F.
• Combine first 4 ingredients, beating well with whisk.
• Lay bread in a shallow pan with sides and pour mixture over bread, turning to coat both sides. Let soak about 5 minutes.
• In an ovenproof skillet large enough to hold all the bread at once, melt butter on medium heat.
• Arrange all of the bread in skillet and brown on one side. Turn over and place in oven, baking until puffy.
• Arrange on plate and top with sauce. Garnish with whipped cream (just a little) and almonds.
• *I have made the sauce, put into top saucepan, covered and refrigerate for several hours. I then continue by putting over the boiling water for five minutes and then turning heat down for just a simmer and continue with the recipe.

GROWN-UP CINNAMON TOAST

Steps:

• Preheat the oven broiler.
• Smear a thin coat of softened butter on one side of each of piece of bread.
• Dust bread with cinnamon in a mottled pattern.
• Sprinkle sugar on top. 1/2 to 1 tbsp per slice depending on taste and size of bread slice.
• Place under hot broiler. Remove when the tops are sizzling and the edges of the crust are one step away from burning.(approx 1 1/2 to 2 minutes).
• Serve with Mexican hot chocolate.
• Note: If you are a toast purist, toast the bottom sides before buttering and seasoning the tops.