On Saturday mornings we often head to the KCC Farmer’s Market. It’s an easy walk from our home and we have a chance to buy some fresh produce and something delicious for breakfast.
In addition to all the prepared foods – like Pig & the Lady and Middle Eats – there are also bakeries like La Tour Bakehouse. It is from La Tour where we found our inspiration to make these cinnamon-sugar sticks. The name comes from our cousin who calls it Snickerdoodle Toast.
Let’s start with the bread
Like with most things, you need a good foundation and we found exactly that in La Tour’s sweet bread. This bread is based on Hawaiian sweet bread which in turn is a version of Portuguese pão doce. What’s unique about La Tour is the sweet bread is baked as a Pullman loaf so you get nice square slices. The loaf is also cut into 7/8″ thick slices. Good substitutes for the sweet bread include thick-cut brioche bread or Texas toast.
Now for the topping
The name and inspiration for this toast comes from our cousin who shared a picture of “snickerdoodle toast” that she made with her son using La Tour’s sweet bread. It reminded me of Ree Drummond’s “right way” to make cinnamon toast which features a crunchy, buttery, brûléed cinnamon-sugar topping that is delicious as it is decadent.
Softened butter is mixed with cinnamon, sugar, and just a little bit of vanilla. It is spread on each slice of bread. And to quote Jeff Mauro, “crust to crust is a must!” The toasts are then placed in a preheated oven for 10 minutes before putting it under the broiler until the topping is hot and bubbly.
A perfect balance
Using the thick-cut slices means you get a lovely balance of lightly toasted yet soft sweet bread with a sweet, crunchy, cinnamon crust. Cutting the toasts into sticks makes it a perfect finger food (and great for little hands to pick up and eat).
Serving
I don’t think any other accompaniment is needed for snickerdoodle toast sticks – no syrup or other dipping sauce. But a side of crispy bacon would be delicious. Enjoy!
Print
Snickerdoodle Toast Sticks
- Total Time: 17 minutes
- Yield: 8 1x
Description
Thick-cut Hawaiian sweet bread topped with a brûléed cinnamon-sugar crust is delicious for breakfast or a morning coffee break.
Ingredients
8 slices thick-cut sweet bread, brioche, or Texas toast
1 stick unsalted butter
1/2 cup sugar
1–1/2 teaspoons cinnamon
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with foil. Set aside.
In a small bowl, mix together the butter, sugar, cinnamon, and vanilla until combined.
Divide the butter mixture between the slices of bread and spread to completely cover the surface of each slice.
Place toasts on the prepared baking sheet. Bake for 10 minutes.
Turn on the broiler and broil until golden brown and bubbling, about 2-3 minutes. Watch the toasts carefully so they don’t burn.
Remove from oven and cut each slice into 4 sticks or soldiers.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breads, Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (4 sticks)
- Calories: 301.31
- Sugar: 12.54 g.
- Sodium: 161.68 mg.
- Fat: 19.52 g.
- Saturated Fat: 11.77 g.
- Carbohydrates: 28.61 g.
- Fiber: 0.07 g.
- Protein: 4.12 g.
- Cholesterol: 90.22 mg
Keywords: thick-cut bread, cinnamon, sugar
I love your recipe rendition – And side of crispy bacon suggestion! Perfect pairing. Thanks for the cousin nod, and celebrating with this recipe a favorite way to spend Saturday at KCC Farmer’s Market.
★★★★★
You are absolutely the inspiration for this recipe. Every time we make it I think of you 🙂