My wife surprised me this morning with a request, “Please make a batch of your mom’s cinnamon toast.” Mom’s cinnamon toast? Oh, yeah!
Some heathens wipe some butter or margarine on a piece of toast, sprinkle on some sugar and cinnamon, and have the audacity to call it good. Oh, no, we can’t have that. The right way to make cinnamon toast is a pat of butter, split four ways, on each piece of bread, a heavy shake of sugar, and a sprinkle of cinnamon.
The bread should be toasted under the broiler so that the butter and sugar melt and the bread around the pools of butter gets nicely browned.
When it’s done right, there’s a blend of textures with crispy toast edges and crunchy melted sugar and a soft buttery bread with a hint of sweet toasty cinnamon. It’s fabulous.
Served with a cup of hot chocolate or coffee, it’s a fantastic breakfast treat.
Thanks, Mom. I still miss you!