Cinnamon toast 5 ways
- rworange Aug 15, 2006 04:21 PM
I loved cinnamon toast when I was a kid and I haven't had it since I was 10.
How do you make it?
Broil, microwave, fry, straight from the toaster?
Regular bread, challah, cinnamon raisin (overkill?), tortillas, other?
Any differnt ideas to add to the sugar/cinnamon ... nutmeg, pumpkin pie spice, ginger, other?
In my never-ending quest to find things to do with all the the dried chili powder I recently bought at Mexican markets, it seemed like it might give a kick to cinnamon toast. While I was at it, I cut up my slice of bread and tried a lot of different combinations.
Most successful was adding a touch of brown sugar to the cinnamon/white sugar mixture. This was amazingly good ... like the taste of coffee cake.
I tried a little cardemom which didn't add a thing to it.
Chile molido (the hot type) ... not so much ... and in addition, coffee doesin't go well with chile ... it intensifies the the heat.
Chile California ... this mild chile worked ok but not enough to repeat. There was a nice little accent of chile.
Then there was plain old combo of butter, sugar and cinnamon. Always a winner ... but liked the brown sugar addition better.
I toasted, buttered, sprinkled with sugar, cinnamon, experimental spice/sugar and microwaved them 30 seconds because if I have a broiler on my oven, I have no clue where it is. A little too soft, though the brown sugared piece was crispy.
Here's an old Chowhound post where I got some of the ideas at the top of this post.
Here are delicious-sounding recipes for apple cinnamon toast from cooks.com which had another recipe that used flour tortillas topped with butter, cinnamon & sugar.
Or how about banana cinnamon toast ... which I'l bet would be even better with a little brown sugar on it
I'll bet peaches or apricots would work well too.
This has a fruit salsa with tortilla cinnamon toast
Pizza cinnamon toast
Grown up cinnamon toast recipe paired with Mexican hot chcolate
I like the addition of a small amount of nutmeg, not in the same proportions as the cinnamon and sugar though. I use whole nutmeg and grate it with a "fine" microplane. I mix together cinnamon, sugar and the nutmeg in an extra spice shaker and shake it up well. I prefer a good white bread, one from an artisanal baker (I use Acme sandwich bread). I toast the bread, then after it's popped up I leave it in the toaster for about a minute (I find that makes the toast crispier). The butter it and shake on the cinnamon/sugar/nutmeg mixture.
Good quality white bread...butter evenly and shake cinnamon and then brown sugar on top. Broil until edges are crispy and sugar is melted (other side remains untoasted).
I generally like to use sliced bread (as opposed to rustic-style loaves or rolls), though the type changes with my mood.
Some favourites, breadwise: raisin bread (no cinnamon), any kind of nut bread, multigrain bread, English muffins, potato bread.
Re: the topping - I scrape on salted margarine (I grew up with it, so the preference stuck), sprinkle with equal parts cinnamon and sugar. White or brown, it depends.
I keep a small shaker jar of cinnamon sugar--about 2 parts sugar to 1 part cinnamon by volume--in my pantry. Besides cinnamon toast, I use this in some fruit tart recipes that say "toss the sliced fruit with sugar and cinnamon."