My recent daily ritual...press snooze 3 times and then get up and make sweet cinnamon toast for my daughter. I know I know...sugar for breakfast makes me a bad mom but its a light sprinkle and it brings back great memories of my own mom making me cinnamon toast. It has become one of her favorite things but what's not to like so when I saw this recipe on Epicurious it totally caught my eye. Plus I too love anything with cinnamon in it. And did you know...when added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative. Perfect for ice cream...makes the goodness last that much longer!
One reviewer reminds us of the time it takes but also how worth it it is..."First off, the recipe is time consuming... that being said, it is one of my top crowd pleasers. I can only manage to make it a few times a year but everyone who has tried it begs for more! It is amazing how all the qualities of warm buttery toast get infused into the ice cream. truly unique and special."
(the following is an Epicurious recipe)
Bring milk and cinnamon sticks to a boil in a 2-quart heavy saucepan, then remove from heat and let steep, covered, 30 minutes.
While milk steeps, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
Cut 3 slices bread into 1/4-inch cubes and transfer to a bowl. Quarter remaining 2 slices and pulse in a food processor to make bread crumbs. Whisk together butter, brown sugar, and ground cinnamon in another bowl. Drizzle 3 tablespoons butter mixture over bread cubes and stir to lightly coat. Spread in 1 layer in a shallow baking pan. Add bread crumbs to remaining butter mixture and stir to evenly coat. Spread crumbs evenly in another shallow baking pan.