Equipment
Ingredients
Main
- 60 g sugar, granulated or brown
- 4 g cinnamon, ground
- 1 g salt
- 30 g unsalted butter, cold
- 4 bread, sliced
Nutrition (per serving)
Method
Stir the sugar, cinnamon, and salt together in a small bowl until thoroughly mixed.
Melt a portion of the butter in a large nonstick skillet over medium-low heat until the surface is coated.
Place the bread slices in the skillet and cook for 2 to 3 minutes until the bottom is golden brown.
Add another portion of butter to the pan, flip the bread to coat the second side, and press down gently with a spatula.
Apply a thin, even layer of the cinnamon-sugar mixture to the toasted top of each slice.
Cook for 1 to 2 minutes until the bottom side is browned, adding butter if the pan becomes dry.
Flip the toast so the sugar side is down and cook for 30 to 60 seconds until the sugar melts and sizzles.
Move the toast to a plate with the sugar side facing up and apply a final sprinkle of the remaining cinnamon-sugar mixture.
Chef's Notes
- For a richer flavor, consider using brown sugar in place of or in combination with granulated sugar for the cinnamon-sugar mixture.
- The key to perfect cinnamon toast is managing the heat. Medium-low heat ensures the bread toasts evenly without burning before the sugar caramelizes.
- Don't overcrowd the pan; cook the bread slices in batches if necessary to allow for even browning and easier handling.
- A good nonstick skillet is crucial for this recipe to prevent sticking and ensure the caramelized sugar doesn't burn onto the pan.
- For an extra decadent touch, a small dollop of butter can be spread on top of the cinnamon-sugar mixture just before serving.
