Toasted bread with olive oil, sugar and cinnamon, using leftovers
Published on 27 February 2016
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
A childhood memory: Grandmother made crisp breakfast bread to dip in milk. I added cinnamon. An excellent use for leftover bread; my husband loves it and it keeps days in a tin.
INGREDIENTS
Stale bread slices
Sugar
Cinnamon
Vanilla
Garda extra virgin olive oil
I sliced a leftover loaf about 1 cm thick.
I arrange on a parchment-lined tray.
I brush with Garda extra virgin olive oil.
I combine 2/3 tablespoons sugar and a teaspoon cinnamon.
I mix in vanilla.
I generously scatter over bread.
I bake at 180°C for about 10 minutes until crisp.
Cool and close in a tin, ready for breakfast.
INGREDIENTS
Stale bread slices
Sugar
Cinnamon
Vanilla
Garda extra virgin olive oil
I sliced a leftover loaf about 1 cm thick.
I arrange on a parchment-lined tray.
I brush with Garda extra virgin olive oil.
I combine 2/3 tablespoons sugar and a teaspoon cinnamon.
I mix in vanilla.
I generously scatter over bread.
I bake at 180°C for about 10 minutes until crisp.
Cool and close in a tin, ready for breakfast.
Original source: https://incucinaconlilly.com/2016/02/27/pane-tostato-olio-extravergine-zucchero-e-cannella-ricetta-riciclo/
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