Tuesday, March 22, 2011

Sweet and Simple: A Cinnamon and Sugar Irish Soda Bread Toast Breakfast

For St. Patrick's Day, my lovely friend Anne made me a loaf of her oh-so-splendid Irish Soda Bread. She suggested that I eat it toasted with ample butter. So, I decided to take something that was good to begin with and dress it up a bit for an extra-special breakfast that was not too time consuming. All I had to do was cut a slice from the loaf, smear a large pat of butter over it, sprinkle on some cinnamon and sugar, and pop it in the toaster oven. Meanwhile, I whipped up some fresh cream to jazz up my morning coffee, which always has a tablespoon of sugar and some creamer in it (I like my coffee sweet).

The Irish Soda Bread, being more of a cake-like pastry was able to stand the heat of the toaster oven longer than a piece of bread, so I was able to accomplish a nice creme-brulee effect with the sugar . When I saw the sugar bubbling, I knew it was ready. The warmed bread soaked up the butter, making it perfectly moist. This tenderness was delightfully contrasted by the slightly crisped and crystallized topping -- creating a nice complexity of textures. So, if you were lucky enough to have a friend make you a loaf of Irish soda bread, I suggest making some extra-special cinnamon and sugar toast.

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