Recipe

Cinnamon Toasts

Adapted from my grandmother Elaine Mack

This recipe in its original form calls for dipping the bread in butter. On both sides. I tried it, and the bread got so saturated that it sort of terrified me. There was a LOT of butter in that little piece of bread. I found that brushing on the butter is a more moderate, palatable approach, and it still works very well. Either way, you’re going to use quite a bit of butter, and please don’t freak out about that. If it helps, keep reminding yourself that this is not breakfast; this is a cookie. Make it your mantra.

Also, the original version of the recipe calls specifically for Pepperidge Farm white bread. My grocery store didn’t have any, so I used Franz brand “Milk and Honey” bread instead. Whatever brand you use, make sure that it’s not too squishy and spongy. The quantities of butter and cinnamon sugar listed below should be pretty close to perfect for six slices of sandwich bread, but if you have extra butter or sugar, just use more bread.

1 stick (4 oz.) unsalted butter, cubed
6 slices white sandwich bread, or more as needed
½ cup sugar
2 tsp. ground cinnamon

Preheat the oven to 325°F. If you want, line a baking sheet with parchment or aluminum foil. It makes cleanup easier.

Put the butter into a pie plate or similar baking dish. Slide the dish into the oven, and keep an eye on it. You’re looking for the butter to melt completely.

Stack the slices of bread, and then cut them diagonally into quarters. You should have 24 triangles.

In a small bowl, whisk together the sugar and cinnamon. Turn the cinnamon sugar out onto a dinner plate, or another pie plate.

When the butter is melted, remove it from the oven, and brush it onto both sides of a triangle of bread. Don’t be shy: apply the butter generously, so no spot is left uncoated. The bread should feel a little heavy in your hand. Dip the bread into the cinnamon sugar, taking care to coat both sides. Lay it on the prepared baking sheet. Repeat with remaining pieces of bread.

Bake the toasts for about 25 minutes, until lightly browned. Transfer to a rack. The toasts will crisp as they cool. When cooled, store in an airtight container at room temperature.

Note: These taste best with a little age. When I tasted them on the day they were made, they were just okay, but by the next day, the flavors had come together nicely.

Yield: 24 pieces