One of my favorite childhood breakfast memory is munching on slices of white sandwich bread slathered with soft butter and topped with crunchy sugar. The combination of this 3-ingredient breakfast/snack item is lethally yummy.
Today’s crispy sugar toast is a brilliant and oh-so-delicious way to give few-days-old bread a new life! This recipe works well with bread kept in the fridge. Using dry bread is the success for crispy toast. You could use any type of sandwich bread you like or have on hand.
For a healthier version, I used whole meal sandwich bread and cane sugar. Before you start to count the number of sugar toast in the pictures, I will confess I greedily ate 4 of them in between waiting for them to cool and snapping the final shots.
6 – 8 pieces white sandwich bread (I’m using whole meal)
20 g unsalted butter – softened at room temperature
6 tbsp granulated sugar (I’m using cane sugar)
makes 24 x 2″ square pieces
Recipe adapted from: Rin’s Cookbook
Preheat oven to 150°C/300°F.
Slice off the crust of the bread and discard.
Cut bread into 4 squares.
Line them on a single layer in a baking tray and bake for 5 mins to dry up the bread slightly.
Let them cool slightly before spreading the butter.
Spread the softened butter on the top dry side and dip the buttered side with the sugar.
Tap off excess sugar lightly.
Place them on baking tray (sugar side up) and bake for another 15 mins, until dry and crispy.
Allow to cool completely before storing into air-tight containers.
Enjoy with coffee, tea or your favorite warm beverage.