A delicious and super easy way to start off your day with a bang.
By Diana Mieczan
Breakfast should be a celebration of each morning – as my friend Sofia always tells me. It should be something we all look forward to after waking up but sadly the most important meal of the day tends to be a bit neglected. I have to admit that sometimes even I choose to have a longer shower and skip the ritual of a proper breakfast. So, in an attempt to impress Sofia and give a break to our typical breakfast menu of dippy eggs and soldiers, this morning I woke up a bit earlier with a mission to create something special – not to mention super easy. And what can be more special than a cinnamon baked apple sweet-bread toast?
This tummy-licious recipe is easy-peasy and quick as it tops only 20 minutes with the baking from start to finish (including brewing coffee in the meantime) and it makes your whole flat smell like Christmas morning. Priceless!
To achieve a crunchy texture you should use day-old bread. I love challah bread as it has a creamy, beautiful texture and it’s perfect for baking. But you’re welcome to experiment with different types as well. I also sprinkled a bit of chopped walnuts on top of each toast for its omega 3 goodness and honey for that all important morning sugar rush. Enjoy.
What does your typical breakfast consist of? Do you eat breakfast each morning?Print
Cinnamon Baked Apple Toast
A tummy-licious, delicious and easy-peasy breakfast meal
- Author: Diana Mieczan
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 2 1x
- 2 slices of sweet bread (I used challah)
- 1 tablespoon of melted unsalted butter
- 1 teaspoon of ground cinnamon
- 1 sliced and peeled apple
- 2 tablespoons of honey
- 2 teaspoons of chopped walnuts or hazelnuts (it’s up to you)
- Bursh 2 slices of toast with melted butter and sprinkle with cinnamon. Peel and slice one bigger apple and place the slices on the 2 toasts, drizzle with honey and place it in the oven for 15 minutes at 325°F (or165°C). After you removed the ready baked toasts from the over, sprinkle them with chopped walnuts or hazelnuts and serve warm.
The quantity of cinnamon, honey or nuts may vary depending on your taste. Balazs and I are on the sweeter side.
Diana Mieczan is a magazine writer and blogger who is totally smitten with food. She believes in an unfussy and simple dining experience that brings people together. Her idea of a perfect evening is a glass of French wine, avocado toast and jazz. Between cooking with her husband and writing she also runs the successful lifestyle blog exPress-o.
This is a simple version I really like-using already baked bread instead of making pastry. Thank you for the recipe!
Glad you like it, Tamara and yes, the already baked bread makes the recipe super easy and time-saving. xo
Yes, breakfast every morning — it’s my favorite meal, but I like to change it up as much as possible. This is great,simple toast variation! Thanks!
What a delightful idea for a quick and tasting breakfast :)