Cinnamon Toast

When I was growing up my dad would often make an entire cookie sheet (or 2 if everyone was home) full of cinnamon toast on Sunday evenings.  It was a perfect way to end the weekend.

First we (I say we...I really mean my dad; I occasionally helped) would toast the bread under the broiler for a few minutes so the bottom wouldn't get soggy, then my dad would butter the bread (it took me about ten minutes to butter bread as a child...let's just say my OCD tendencies started early) and I would sprinkle on some sugar and cinnamon.  Then we would put it under the broiler, watching very carefully and take it out when it was caramelized and completely delicious looking.

I saw The Pioneer Woman's version of cinnamon toast a while ago and I just had to try it.  I learned from a young age that cinnamon toast was a serious undertaking, so thank Heaven Above that Pioneer Woman treated this task with solemnity.  She goes through four different approaches to making cinnamon toast, my way being second best.  I could not believe there could be a better way to make cinnamon toast, but I tried it and...ahem....I have to agree.  Sorry, Dad.  I'll happily take it either way, but if I'm making it, I'm making it Pioneer Woman's way.

Take a cube of butter...

Add about a half-cup of sugar...

And a teaspoon or two of cinnamon...

And mix it up with a fork.

Make a delicious puddle of vanilla extract, and mix that into your butter.

You will end up with something like this, and you'll want to eat it with a spoon, or your finger if you don't want to waste time with a spoon, but DON'T.  I promise it's better on the toast.

This is where things get interesting.  Really slather on the butter mixture and bake your toast at 350 degrees for about ten minutes.  The butter will melt and you'll worry that by leaving it in the oven longer it will get even soggier, but trust me.  It will start bubbling up just a little bit, and at this point you're safe to turn the oven to broil.  Leave them in for a few more minutes; watch carefully to avoid burnt cinnamon toast--no one likes that. 

This is well worth the wait.  You will be rewarded with a crispy, crunchy, caramelized version of cinnamon toast, and you'll probably want to eat it hourly daily.

The back of your toast, as you can see here, will be toasted through.

The butter really soaks into the bread when you bake it at 350 degrees for a few minutes and cooks the bread.  It takes a little longer, but like I said, it is totally worth the wait.  

THE FINAL REVIEW:  Amazing.  That's all I have to say about it.  The addition of vanilla and the way you bake this toast makes it the perfect dessert, snack, or even breakfast.

P.S.  Sorry about the photos...they're from my phone, so that's why they're extra lame  :)