THE TOAST POST: Cinnamon Raisin, PB & Banana… Blueberry Cream Cheese Pound Cake Toast

  • Cinnamon Raisin PB Banana Toast

    I think that toast can still be considered “baking”- especially when it’s all gourmet-ed up and fancified.  And I also think that toast is versatile enough to be considered dessert, especially when it’s void of nasty things like whole grains and it’s chock full of sugary goodness instead of fiber.

    Take for example the Cinnamon Raisin Toast with Peanut Butter and Banana, sprinkled with Brown Sugar (do I capitalize brown sugar?).  That’s a five star dessert that’s waiting to find a home on a Michelin-starred restaurant, for sure.  (Recipe credit goes to my Aunt Mary for this winner.  She made it when she came to visit two summers ago, and made it seem like it was an old family favorite… that I had never heard of.  Mary is also a proponent of the fried bologna sandwich, which I must point out is on the menu at Au Cheval, the newest “Big Thing” restaurant.  Mary is ahead of her times.)

    The second toast entry sounds simple (because it IS ridiculously simple to execute), but it tastes far from ho-hum.  Slice a piece of  Blueberries & Cream Pound Cake, toast it up, slather with butter, and you can die knowing you’ve lived a full life.  Sometimes life can be that simple…

    CINNAMON-RAISIN-PB-BANANA TOAST:

    2 slices of Cinnamon Raisin Swirl Bread*

    2 tablespoons peanut butter (smooth and unsweetened, ideally)

    3/4 sliced banana

    1 tablespoon light brown sugar

    1. Toast the bread, spread the peanut butter over both slices, and distribute banana coins overtop of PB.  Sprinkle brown sugar over top of masterpiece.
    2. Eat.
    3. Enjoy.
     

    BLUEBERRIES & CREAM POUND CAKE TOAST:

    1 slice Blueberries & Cream Pound Cake*

    2 teaspoons butter (salted!)

    1. Blueberry Pound Cake ToastToast the piece of pound cake in a toaster (if the cake is particularly firm), or place on a baking sheet and broil for 2 minutes on each side (if cake is a tad crumbly and too moist to fathom putting in the toaster).  Spread butter overtop.
    2. Eat.
    3. Enjoy.

    Tips:

    • *Too lazy to make the bread/cake first?  I don’t blame you.  Your favorite store-bought raisin bread and pound cake will totally sub in just fine for these recipes.
    • Plan ahead!  I always freeze extra slices of pound cake and breads for the purpose of toast… I wrap them in saran wrap, then put them in a big ziploc bag with the label of TOAST on it, in case I forget what I’m storing, which is entirely likely.
    • Cinnamon Raisin variation: what if you subbed Nutella instead of the PB?  Or what if you swapped maple syrup instead of the brown sugar?  (Would one ever do Nutella and PB and brown sugar and maple syrup with the banana on the toast?  Hm.)
    • Pound Cake variation:  imagine spreading cream cheese frosting over the Blueberries & Cream toast (since it’s made with cream cheese and would love to be married up with more of the cheesy goodness post-toast)?  Wow.  Follow the cream cheese frosting recipe in the Classic Carrot Cake post- but skip the orange zest.
    • Garnish:  take the pound cake dessert to the next level by serving it with a scoop of your favorite ice cream overtop… there’s something about the butter and ice cream that’s disgusting and decadent and wonderful all at the same time.  (Fine- skip the butter if that grosses you out with ice cream.)  Plain pound cake pairs well with any ice cream (a great quality chocolate or coffee flavor would hit the spot).  And if you are using the Blueberries & Cream version, try a great vanilla.
    • Toast flashback:  my slaved-over batch of Hot Cross Buns didn’t turn out- so I made Hot Cross Toast instead.  Even though it was a pseudo disaster, I just might make them this way again.  After all, toast is pretty special.
    • Share your favorite toast recipes… I’ll share them with the dessert-eating, toast-loving world :)

     

     

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    August 25th, 2012 | More Sweets Please | 2 Comments | Tags:

2 Responses and Counting...

  • the mary behind the aunt 08.25.2012

    That is so kind of you to credit me on this simple but delicious creation.
    Little did I know 2 summers ago that this concoction would be out there in cyberspace one day!
    You’re the best Jods and the dessert pictures make me weak in the knees….

  • More Sweets Please

    Every dessert is logged and stored for future sharing… and I knew the minute I learned of the Cinnamon PB Banana Brown Sugar concoction from you that it was a winner… let’s hope others agree!

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