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| Cinnamon toast on sourdough |
This is another recipe from Debby at A Feast for the Eyes. This one is a feast for the mouth! Who knew cinnamon toast could taste this good!
Make it on good sourdough, if you can get some, as pictured.
My husband does not usually make much of a comment about what I cook. He had already had breakfast when I made this cinnamon toast, but he had a slice that was sitting on the stove. He came in and told me it was good! That's how good it is! Give it a try.
Mix up the dry ingredients the night before. Leave the butter out and mix it into the dry ingredients in the morning. The soft mixture makes it very easy to spread.
½ cup sugar
1½ teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon nutmeg
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
1 stick butter, softened (leave out overnight )
8 slices bread or more (really good on sourdough, sliced about 3/4 inch thick)
Mix together the dry ingredients.
Preheat oven to 350 degrees. Add the softened butter, then spread on the bread rather thickly, all the way to the very edge. Place on a cookie sheet.
Bake for 10 minutes, then put under broiler for about 2 minutes until bubbly. Watch carefully so it doesn't burn.
Put any leftover butter in a jar and keep in the fridge until you want some again. If you think about it, take it out so it can soften.
original cinnamon toast link
Mix together the dry ingredients.
Preheat oven to 350 degrees. Add the softened butter, then spread on the bread rather thickly, all the way to the very edge. Place on a cookie sheet.
Bake for 10 minutes, then put under broiler for about 2 minutes until bubbly. Watch carefully so it doesn't burn.
Put any leftover butter in a jar and keep in the fridge until you want some again. If you think about it, take it out so it can soften.
original cinnamon toast link
