I created (so to speak an invention in the kitchen…) this recipe for cinnamon caramel bread one day I crave sweetness and nothing in my kitchen for making biscuits or cakes.
I still have an old rogaton of soft sandwich bread, you know the thing that always stays at the bottom of the bag, dry and disintegrates into white crumbs, not at all tempting that thing, and there I thought of French toast.
But neither milk nor eggs, so I came up with the idea to do it in a pan with sugar, quite simply, at worst, I threw away the uninvited bread in question 😉 I did it with caramel but at first I made a mistake, I buttered the bread at the same time I put sugar in it: You have to put butter in it at the end when the bread is caramelized to prevent the butter from burning. So if you’re greedy and crunchy like wheat, you’re guaranteed delicious desserts with this caramelized bread!
And if you’re less detached than eating a scoop of salted caramel ice cream…well, I say it, like that 😉 Here you have the classic variation of French toast.
8 slices of sandwich bread
2 tablespoons of sugar
1 teaspoon ground cinnamon
40 grams butter
Pour powdered sugar into a deep dish and add cinnamon powder. In another deep dish pour half a glass of water.
The second step
Mix cinnamon with powdered sugar.
Dip the hand (clean required) in the water and then wipe it with a piece of bread on one side and repeat on the other side. It’s just a matter of wetting the bread so the sugar sticks to it well, especially not soaking the bread in water!
Place the wet slice of bread on top of the sugar/cinnamon mixture and press firmly to stick the sugar.
Do same with other side bread.
Put the slices of bread in a frying pan over a high heat, without anything else, and let them caramelize.
When it starts to smoke, flip the bread over until it caramelizes on the other side.
Remove from the pan and brush a small piece of butter to melt on contact with the burning caramel. Wait a moment