|Posted by Bam on October 20, 2011 at 1:45 PM|
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 sandwichbread, 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 clean up 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 thebutter to melt completely.
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 dip both sides of bread in the butter. 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 themon the day they were made, they were just okay, but by the next day, the flavors had come together nicely.