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When I think of comfort food Cinnamon Toast always comes to mind.
This is one of those childhood foods that my mother always served us
during the cold winter months. Whether it welcomed us after an
afternoon of sledding, along with a steaming mug of
Hot Chocolate, or as a bedtime
snack, it was one of my favorites. Of course, back in the 1960s we
didn't have the artisan breads like we have today, so we had to content
ourselves with that squishy soft white sandwich bread. Although I am
still known to use this bread in a pinch, I much prefer t he
flavor and texture of a Ciabatta, Brioche, Challah, French or Italian
Bread (or other soft, rich, white bread). I am partial to making the
cinnamon sugar with brown sugar but it is also excellent when made with
white granulated sugar. This is one of the easiest recipes on the
site for all you need to do is to toast the bread until golden on both sides, then butter one side, and
sprinkle the top of the toast with cinnamon sugar. Eat straight away
with a steaming cup of hot chocolate, coffee, or tea.
Cinnamon Toast has been with us for centuries. Jane Grigson tells us
in 'English Food' that Robert May in his 'The Accomplisht Cook' circa 1660
has a recipe for 'Cinnamon Toafts'. In this cookbook he tells us to
put a mixture of cinnamon, sugar and claret on the toast and then warm it
over the fire. While Jane Grigson's Cinnamon Toast recipe does just
that I still can't seem to deviate from the way I ate it as a child.
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