The broiler on my oven hasn't worked in years, so we bought a toaster oven as a quick-fix. I forgot how odious broiling in the toaster oven was until this afternoon. Elsa and I awoke from our nap in need of a sugar-injection. I suggested cinnamon toast. I quite believe it may be her first.
I learned this recipe from my grandmother. Only, I never loved the toast she made because the pats of butter she dabbed the bread with were cold. She kept her butter in the fridge and that always made for difficulty in toast-making because, as you know, cold butter does not spread across the tender white flesh of un-toasted bread. Thus, there was no even spread of butter across the toast's surface. And I've only ever liked the very buttery spots; the ones that aren't brown, but a light honey color. Also, I never ate the crust.
Set your oven to broil.
Take a piece of bread and butter it however you like it, generously or frugally.
Sprinkle cinnamon over the toast. Again, to suit your taste whether you light it lightly cinnamony or overwhelmingly cinnamony. And if you don't know, and you have a loaf of bread to spare, then you can experiment all you like with the amount.
Grate fresh nutmeg over the toast. If I had to guess, I'd saw, perhaps one-eighteenth of a teaspoon per slice. Nutmeg is my favorite spice. It's versatility amazes me. It's perfect in savory and perfect in sweet. Did you read the most recent issue of Savuer (number 134)? There's a nutmeg feature with several recipes. Fabulous article, do read it.
Finally, distribute light brown sugar atop the toast. It's simple layering.
When anything broils you must watch it closely because it can burn in an instant. My toast took less than five minutes to broil. And actually, it was a tad under-cooked, but Elsa, my two-year old daughter, was ready to eat it before we cooked the toast. She helped sprinkle cinnamon and brown sugar and got her fingers all buttery during the process. Like her mother, she eats butter plain, off her fingers, or from a spoon.
Recent Comments