Easy Cinnamon Toast Food

CINNAMON TOAST

Steps:

• Mix the cinnamon and sugar together in a small bowl or measuring cup.
• Toast bread till brown (in toaster).
• Butter while hot.
• Sprinkle sugar and cinnamon mixture over toast.

QUICK AND EASY CINNAMON TOAST

Steps:

• Take a slice of bread.
• Spread a light coat of butter on it.
• In a small cup, mix sugar with cinnamon powder and sprinkle it on the bread.
• Toast the bread.
• Serve hot.

BEST CINNAMON TOAST

Steps:

• 1. Make the cinnamon syrup: In a small saucepan, combine the sugar, cinnamon sticks, and 1/2 cup (120 ml) water and bring to a boil over high heat, stirring often to dissolve the sugar. Reduce the heat to medium-low and simmer until the cinnamon is very fragrant, about 5 minutes. Remove from the heat and set aside to cool (the syrup can be refrigerated for up to 3 weeks).
• 2. Make the toast: Using 3-4 tablespoons of the butter, coat both sides of each piece of bread. Heat 2 tablespoons of the butter in a large skillet (frying pan) over medium heat. Place the bread in the skillet and set a large heat-safe plate or cake pan on top of the bread--it should fit inside the skillet. If the plate isn't very heavy, weigh it down with a few cans of beans or tomatoes. Cook until the bread is golden brown, 2-3 minutes (weighting the bread helps the entire surface area of the crumb come into contact with the hot fat and the hot pan, ensuring a nice even golden-brown toast). Remove the weights and the plate and flip the bread over, then continue to brown the second side, about 1 1/2-2 minutes longer. Brush a generous amount of cinnamon syrup over one side of each slice (add enough syrup to saturate the bread without making it soggy).
• 3. In a small bowl, mix the sugar with the cinnamon until combined, then transfer all but 2 teaspoons of it to a plate. Dip each piece of toast, syrup side down, in the cinnamon sugar.
• 4. In a large skillet (frying pan), melt the remaining 2-3 tablespoons butter over medium-high heat. Reduce the heat to medium and place the toast, sugared side down, in the skillet. Set a large heat-safe plate on top of the toast to press it down (place one or two cans of beans on top to weight it down). Cook until the edges of the bread are caramelized and the sugar is completely melted and glistening across the surface of the bread, 3-4 minutes.
• 5. Serve each slice of toast caramelized side up and sprinkled with some of the reserved cinnamon sugar and, if desired, confectioners' sugar.

CINNAMON TOAST

Steps:

• Preheat the oven to 350 degrees F.
• Smush the softened butter with a fork. Dump in the sugar, cinnamon and vanilla. Stir to completely combine. Spread the mixture on the bread slices, completely covering the surfaces all the way to the edges.
• Place the bread on a baking sheet and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it doesn't burn!
• Cut the slices into halves diagonally and serve.

EASY CINNAMON FRENCH TOAST

Steps:

• Beat eggs with wire whisk until foamy.
• Add milk, cinnamon and vanilla; Beat well.
• Spray large non-stick skillet with cooking spray. Heat over medium heat. You can also use a griddle set at 375.
• Dip bread into batter and cook until golden brown, about 1-2 minutes per side. Whisk the batter before you dip each slice to distribute the cinnamon.
• These can be made low fat by replacing the eggs with 4 whites or 1/2 cup egg substitute and using fat free milk. I usually double the recipe and refrigerate (up to a week) or freeze (2 months) the leftovers.

CINNAMON-ACCENTED FRENCH TOAST

Steps:

• Mix beaten eggs, sugar, milk, cinnamon, and salt in a large, shallow bowl. Dip bread slices into egg mixture to coat.
• Heat a skillet over medium heat. Cook bread in hot skillet until browned completely, 2 to 3 minutes per side.

EASY FRENCH TOAST

Steps:

• Beat together egg, milk, cinnamon, vanilla and salt.
• Heat a lightly oiled skillet or griddle over medium heat.
• Soak bread slices in egg mixture for 20 second on each side, or until thoroughly coated. Cook bread until both sides are lightly browned and crisp. Serve hot.

HEALTHY, QUICK, N EASY CINNAMON TOAST

Steps:

• Spread the butter on the bread (you have to spread it rather thin, but you don't really need much to make it good)
• Sprinkle on as much cinnamon as you like.
• Sprinkle the sugar evenly all over the bread slice.
• (Again, you may feel that it's being spread rather thin, but I find that all it needs is a little)
• Put in a toaster oven until nicely toasted, and enjoy!

CINNAMON TOAST

Steps:

• Use a toaster to toast the bread to desired darkness. Spread butter or margarine onto one side of each slice. In a cup or small bowl, stir together the sugar and cinnamon; sprinkle generously over hot buttered toast.

CINNAMON TOAST

Steps:

• In a small bowl combine the sugar with cinnamon.
• Toast the bread to desired doneness, then spread with 2 teaspoon butter over each slice (or use as much butter as desired).
• Sprinkle the sugar/cinnamon mix generously over each slice.
• Enjoy!

CINNAMON FRENCH TOAST BAKE

Steps:

• Bring white sugar, brown sugar, and butter to a boil in a saucepan over medium heat; boil, stirring occasionally, for 5 minutes.
• Pour 1/3 of the mixture into a buttered 9x13-inch baking pan. Layer 1/2 of the bread slices on top of the mixture. Pour another 1/3 of the sugar mixture on top of the first layer of bread, then add remaining bread slices and set aside. Reserve remaining sugar mixture.
• Beat eggs, milk, and vanilla extract together in a medium mixing bowl and pour over bread. Cover the dish with foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Uncover the dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve with remaining glaze as syrup.

CINNAMON FRENCH TOAST STICKS

Steps:

• Cut the crust off of the bread and cut each slice of bread into 3 pieces.
• Combine eggs, 1/4 cup of sugar, 4 teaspoons cinnamon, and vanilla extract in a bowl. Dip bread in the egg mixture until it is soaked through.
• Place about 6 sticks at a time into a greased skillet set over medium heat. Cook until golden and cooked though, 2 to 3 minutes per side. Continue until all sticks are cooked.
• Mix remaining 1/4 cup sugar and 2 teaspoons cinnamon together in a separate bowl. Transfer each stick into the mixture and turn until fully coated. Place on a platter and serve.

CINNAMON TOAST

Steps:

• In a small bowl, stir together the sugar, cinnamon and salt.
• Melt some butter in a large (12-inch) nonstick skillet over medium-low; you'll want enough to lightly coat the bottom of the skillet when melted. When bubbling, add as many bread slices as will fit. Swirl the bread around to absorb the butter, adding more butter if the pan is dry. Cook until light golden brown, 2 to 3 minutes, adjusting the heat as needed to avoid burning.
• Add another pat of butter, flip the bread and swirl to coat the other side in butter, gently pressing the bread to pick up any browned bits. Sprinkle the toasted tops edge to edge with a thin layer of the cinnamon sugar. Cook until the underside is golden brown, 1 to 2 minutes, adding more butter and adjusting temperature if the pan is dry or the toast is burning.
• Flip and cook until the sugar sizzles and starts to melt, 30 seconds to 1 minute. Transfer to a plate, sugar side up. (If any melted sugar sticks to the pan, gently swipe the bread over it to pick it up.) Sprinkle toasts with more cinnamon sugar. Wipe skillet and repeat with any remaining bread.