Top | Breakfast
(recipe, Carrie Floyd)
Orange toast, a variation of cinnamon toast, is a favorite in our house. Sometimes it graces the breakfast table, but most often it gets paired with a cup of hot cocoa or tea for an afternoon snack.
It's nice to have a jar of orange sugar on hand; we substitute it for regular sugar when making hot cocoa, cookies or chocolate mousse, and also when preparing sugar rims for a Blood Orange Cocktail or Rhubarb Cosmopolitan.
- 1 cup granulated cane sugar
- 1 large organic orange, washed and dried
- 2 to 4 Tbsp. unsalted butter
- 2 to 4 thick slices artisanal bread
- Make the orange sugar: Place the sugar in a medium bowl. Using a microplane, grate the zest of the orange into the bowl. Using your hands or a fork, thoroughly mix the orange zest into the sugar, breaking up any small clumps and evenly distributing the orange zest throughout the sugar. Store in a covered jar until ready to use.
- Make the toast: Preheat the broiler. Spread butter on bread slices. Sprinkle orange sugar over the buttered surface of the bread. Place the prepared bread under the broiler and cook until the sugar is fragrant and crackly, but not burnt (watch carefully). Serve immediately.