June 14, 2017
This Sunday wake up to this buttery rich cinnamon toast. My mom would make us cinnamon toast by toasting bread, spreading it with butter and topping with a generous amount of sugar and cinnamon. Good? Yes. But not anywhere near as spectacular as this amazingly gooey delight.
You can make this spread even 2 weeks in advance and keep it in the fridge. Take it out the night before, spread it on some bread that morning – bake for 10 minutes – and you, your family and friends will go ape—- over this luscious heavenly treat.
- 2 sticks soft salted butter
- 1 cup sugar
- 1 tablespoon cinnamon
- 2 teaspoons vanilla
- 10 to 16 slices white or wheat bread (I like Pepperidge Farm White Sandwich Bread)
Pre-heat oven to 350 degrees
Combine all ingredients in a mixing bowl and whisk until well blended. Liberally spread end-to-end on bread slice(s). Lay slices on foil or parchment lined baking sheet and bake for exactly 10 minutes. Let cool for 5 to 10 minutes. Slice. Eat. It’s that simple.