Long before cinnamon toast became a popular breakfast cereal my mom was making her version of it for us. She likes to tell stories about how her older brother loved to make multiple pieces of it for himself while he was on babysitting duty and then refuse to share even one bit with the rest of the siblings.
We savored cinnamon toast as if it were a delicate baked good taking weeks to prepare. The truth is it couldn’t be simpler to make. The end result is toasted bread with a caramelized sugar top that is crisp on the top and soft and sweet in the middle.
I’ve made it numerous times myself and as my tastes and eating habits have changed over the years I find myself getting more creative with the process. This morning I headed out to the strawberry patch and was saddened to find that only a few remained. However, I had the perfect handful to create a Strawberry Cinnamon Toast.
I swapped the standard white sandwich bread for a hearty whole grain variety. While I left the white sugar along, I did change up the fat. Instead of butter I used organic extra virgin coconut oil. This is a product that I still need to do a post on and it is coming soon.
It turned out great and now I have the wheels turning out how I can use other fruits for this breakfast treat. It is such a simple thing with a flavor that far surpasses the effort put into making it.
Toss the diced strawberries with about ¾ tsp of sugar and a few dashes of cinnamon. Set aside. Spread the bread with a light layer of coconut oil. Sprinkle a little more cinnamon on the bread. Top it with the strawberries. Give it one last sprinkle of sugar. Broil until browned and serve immediately.