Emily Luchetti's Cinnamon Sugar Toast 4.000

Julia Ewan for The Washington Post

Dec 24, 2008

San Francisco chef Emily Luchetti served this toast at her Stars Cafe years ago. She still makes it at home. Broiling the cinnamon sugar makes it crusty and especially good.

For best results, use the lighter-colored true cinnamon (Cinnamomum verum or Cinnamomum zeylanicum), which can be found in Latin grocery stores.

Servings: 4
  • 8 thick slices brioche or challah bread (may substitute whole-grain bread)
  • 2 teaspoons ground cinnamon (see headnote)
  • 1/4 cup sugar
  • 2 tablespoons unsalted butter, softened


Position the top oven rack 4 to 6 inches from the top broiling element; preheat the broiler.

Place the bread on a baking sheet. Toast the bread under the broiler on both sides until golden brown, watching closely so it doesn't burn. Transfer the baking sheet to the stove top (off the heat).

Combine the cinnamon and sugar in a small bowl.

Brush the butter on the face-up side of each slice, then sprinkle the cinnamon sugar evenly over the top. Return the toast to the oven; broil just until the cinnamon sugar is bubbling.

Make another piece while you are eating the first one; you will want it. Serve warm.

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Recipe Source

From chef Luchetti.

Tested by Bonnie S. Benwick.

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