For years my family would participate in a Miraculous Medal novena that was held each November at a local church. On the sixth night of the novena, after we returned from church, I would prepare a big batch of cinnamon toast and serve it with hot cocoa. The older kids have fond memories of trudging from church to car – usually a block or two away – through the cold November air, then warming up at home with a deluxe comfort treat. The church that held the novena closed several years ago, so we now have our Toast and Cocoa Night after the closing of 40 Hours at our parish church.
The cinnamon toast recipe I follow is pretty standard:
Toast 8 thick slices of white bread only until the outside of the bread is crisp. While bread is toasting, mix together ¼ cup sugar and 2 teaspoons cinnamon. Spread toast slices with ¼ cup softened butter, then sprinkle on the cinnamon-sugar. Bake the slices in a medium oven to bind the topping to the bread. Slice diagonally and serve with your favorite cocoa.
I recently came across a recipe for something called Cinnamon Marshmallow Toast. Here it is:
For each slice of toast, mix 1 ½ teaspoons sugar and 1/8 teaspoon cinnamon. Butter toast, sprinkle cinnamon-sugar on butter, then top each slice with one marshmallow. Set under broiler until marshmallow is puffy and golden and has oozed over the toast.
-from Square Meals, by Jane and Michael Stern