Big Ass Cinnamon Toast Crunch

Name: Big Ass Cinnamon Toast Crunch
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 TO 8
Ingredients: 3 tablespoons Panko bread crumbs; 1 teaspoon sugar; 1/2 teaspoon ground cinnamon; 1/4 cup brown sugar; 1/4 cup water; 1 cinnamon stick; Pinch of salt; 1 cup 2 sticks unsalted butter, at room temperature; 1/4 cup plus 2 tablespoons all-purpose flour; 1/4 cup white granulated sugar; 2 large eggs; 1 teaspoon ground cinnamon; 1 teaspoon pure vanilla extract; Pinch of salt; 1 Loaf of Brioche; 1 tablespoon Swedish Pearl Sugar

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 TO 8
Course
Breakfast
Cuisine
Canadian

Big Ass Cinnamon Toast Crunch

Griffin Phillips

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

Cinnamon Crunch:

3 tablespoons Panko bread crumbs
1 teaspoon sugar
1/2 teaspoon ground cinnamon

Brown Sugar Syrup:

1/4 cup brown sugar
1/4 cup water
1 cinnamon stick
Pinch of salt

Cinnamon Smear:

1 cup 2 sticks unsalted butter, at room temperature
1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup white granulated sugar
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Pinch of salt
1 Loaf of Brioche cut into slices (I got about 7 half-an-inch-thick slices)
1 tablespoon Swedish Pearl Sugar for garnish (optional)

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Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.
To make the cinnamon crunch: In a small skillet, set over medium heat, add the bread crumbs, sugar and cinnamon. Stirring frequently, toast until medium golden brown. (The stirring is a must because the sugar will begin to caramelize which is great, you just don't want to get it too too brown or else it will get too sticky!) Transfer to a small bowl. Rinse out the skillet.
To make the brown sugar syrup: To the washed out skillet, add the brown sugar, water and cinnamon. Heat until the sugar dissolves and the mixture is at a slight simmer. Turn off the heat and allow to steep for 10 minutes.
To make the cinnamon smear: add the butter, all-purpose flour, egg, cinnamon, vanilla and salt to a medium bowl or bowl of a stand-up mixer (with a paddle attachment). Mix until ingredients are thoroughly combined and mixture is fluffy.
Lay the brioche slices side by side on the lined baking sheet. Brush both sides of the brioche with the syrup. Smear a tablespoon of the cinnamon smear on each piece of the toast. Transfer to the oven to bake for 15 minutes. At the 15 minute mark, remove from the oven and sprinkle on the cinnamon crunch and a few pearl sugar granulates, if using, return to the oven to bake for an additional 2 to 3 minutes. Divide amongst plates and serve.