This is cinnamon toast as in toast with sugar, cinnamon and butter – not bread dipped in egg and fried. I add lovely caramelised (sic) apples to make a lovely brunch dish.
The key to this dish is getting the butter/cinnamon/sugar ratio right (although, you can’t really have too much butter!) – I cream 30g butter with 1tbsp or sugar and just under 1tbsp of cinnamon. Creaming really helps to start the sugar dissolve meaning that at the grilling stage it stands a chance of melting into the syrupy mix before the toast burns.
This is a sweet dish – its meant to be – but adding a splash of lemon juice to the apples helps cut through some of that. You could probably flambé them with brandy too if the mood took you – á la Keith Floyd.