As I’ve already established here, I’m a HUGE fan of breakfast foods. French toast, pancakes, waffles, belgian waffles, bacon, eggs, scrambled eggs, cheesy eggs, cereal, MUFFINS. I love breakfast.

Today I woke up a bit later than I wanted to, but still early enough to make myself a bit of a breakfast. I was up late last night but really hadnt eaten much after those biscuits (so filling) so I was a little hungry. Not too hungry, but as it was bordering on 10am, there was no time for debate.

Also, coming off of O.L.- Operation Leftovers, I really didnt have much in the way of food at all in my kitchen this morning.

Trudging through the barren wasteland I call my fridge, I came up with a half filled carton of eggs. I placed it in my rucksack and continued on through the fridgid tundra locating a half pint of whipping cream about a quarter filled. It too went into my rucksack. Just beyond the yeasty beer forest, I discovered a small bottle of hersheys chocolate syrneverbashfulwithbutter.comhttp://www.neverbashfulwithbutter.comup. I placed it in my rucksack as well and ran as fast as I could towards the bread box of dispair.

In the bread box of dispair I was shocked to find not one, but TWO bags with thin sliced “day old” baguette inside. I happily placed them in my rucksack and raised my arm to lift the door to the spice rack of infinite fullness. There I obtained a jar of spicy cinnamon and a jar of sea salt. Into my rucksack they went. I had created a plan now.. I only had to locate one more item before I could continue on to level 2. Breakfast preparation.

After I left the spice rack of infinite fullness my brow raised in worry. I stopped and checked my inventory. Yes, It was true. I only had one more item to collect. But where would it be found? I checked my maps and discovered something truely frightening..

..if I was to capture this last item, I would have to risk the worst fate imaginable..

I would have to enter the pantry of the unknown.

Some times things make it inside the pantry, but not all of them make it out.
Strange things lurked behind its creaking doors- Half filled bags of flour piled one on top of the other. Bags of potato chips, partially eaten and sealed with only a single clip. Cans of different shapes and sized balanced precariously on unsturdy ledges.

I needed to enter this horrible place..

Dodging boxes and tupperware, half filled bags of god knows what on top of cans missing labels and jars of unnatural looking canned fruits- I found it. The bag of sugar. I placed it in my rucksack and as I was elevated to the next level I realized..

I should not have been up so late last night playing video games.

So I had decided to make some good ol’ cinnamon toasties and a couple fried eggs. Simple. easy. Greasy. Tasty and quick.

The preparation and completion was much easier than collecting the ingredients and developing a plan. I really need to clean my kitchen. I slacked off yesterday working on the foodblog and I totally didnt do anything around the house.

Lazy sunday I guess, only I didnt have any Mr. Pibb or Red vines.

So, about half an hour after I began, I had completed my quest and breakfast was my reward.

I know. It doesnt look like cinnamon toast crunch. Why am I calling it that?

Easy.

It tastes just like cinnamon toast crunch. Its not saturated in milk, but if you really wanted to, you probably could chop it up and put it in a bowl.

My recipe is simple-

1 day old baguette sliced thinly on the bias
1/3 cup of heavy cream
1 cup of sugar
2 teaspoons cinnamon
1/4 cup of butter

Your baguette slices should be no more than half an inch in thickness.
-Put the sugar and cinnamon into a gallon sized ziplock bag.
-Pour the cream into a shallow bowl
-In a large heavy bottomed skillet, melt a little of the butter. You want just enough butter on the skillet as you are comfortable having soak into the bread. Dont let the butter brown. Just before the butter starts to bubble, quickly dip the day old bread one slice at a time into the cream, shake off any excess cream and then place the bread into the ziplock bag with the sugar and cinnamon.

You can do a few pieces at a time, but make sure they have plenty of room to breathe. Shake the bag quickly, ensuring an even coat of cinnamon sugar.

Place the cinnamon sugar coated bread onto the bubbling butter and brown both sides of the bread. The cinnamon sugar will caramelize, leaving the outside crispy and the inside soft from the moisture left from the cream.

When you’re done with all of the toasties, put them back into the bag with the cinnamon sugar and give them a quick little toss.

They’re really good. I made them this morning and I ate entirely too many of them.

The directions make them sound complicated, but really they’re very simple to make. I guess if you didnt want to use the ziplock bag method you could just put the cinnamon sugar into a shallow dish and dip the cream dipped bread into it before putting it on the skillet.

You could omit the entire cream step and just spread butter onto the little bread slices and fry them up on the skillet and then put them in a ziplock bag with cinnamon sugar and give them a shake.

However you choose to do it, I hope you enjoy it.

Cinnamon toast is one of my favourite comfort foods, right up there with hot chocolate with marshmellows and mashed potatoes.

Just not all on the same plate.

-A.

This entry was posted on Wednesday, February 27th, 2008 at 11:11 pm and is filed under January 2007. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.