Burnt Sugar Toast Recipes

BURNED TOAST SOUP

The cookbook author Jennifer McLagan developed this recipe for a simple toast soup, a rustic dish that stretches leftover bread into a comforting meal, after tasting an upscale version of it at a restaurant in Paris. She includes it in her 2014 cookbook, "Bitter: A Taste of the World's Most Dangerous Flavor." The recipe requires thorough and severe toasting: The bread should turn black along its edges and deep brown all over. Use thickly sliced bread, so it's not carbonized all the way through, and the ratio of burned bread to deeply toasted bread will work in your favor. Once the bread soaks up the bacon-infused stock and is blitzed with milk and mustard, all of its intense, smoky flavor will mellow.

Provided by Tejal Rao

Categories dinner, lunch, soups and stews, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

Burned Toast Soup image

Steps:

In a small stockpot or Dutch oven, cook bacon over low to medium heat until cooked through but not crisp. Reserve a few pieces of bacon for garnish, if desired. Pour the chicken stock over the bacon, bring to a simmer and remove from heat. Let stand for 20 minutes.
Toast the bread slices under a broiler or in a toaster, allowing them to blacken on the edges and turn deep brown all over. Add toast to the stock, ripping it up if it does not fit in the pot. Let stand for 10 minutes so the toast can soak up the stock.
Meanwhile, heat the milk in another pan until it steams, then add it to the pot. Add mustard and vinegar, season with salt and pepper. Use an immersion blender to purée the mixture until smooth or transfer to a blender to purée, then return to the pot. Heat gently. When hot, whisk in the butter until it disappears into the soup. Add salt and pepper to taste, garnish with reserved bacon.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 11 grams, Sodium 593 milligrams, Sugar 7 grams, TransFat 0 grams

Ingredients

1 3/4 ounces bacon, chopped
2 cups chicken stock
5 1/2 ounces sourdough bread, or about 3 thick slices
1 cup milk
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
4 tablespoons butter
Salt and freshly ground black pepper, to taste

BURNT SUGAR TOAST

A 5-minute breakfast idea. When experimenting with how to toast bread in a pan, I added brown sugar to the pan and out came a beautifully toasted candied creation. Add some cinnamon or spread with fresh butter. This recipe is for one person, just cook up as many slices as needed.

Provided by 5thCourse

Categories Breakfast

Time 5m

Yield 2 toasts

Number Of Ingredients 2

Burnt Sugar Toast image

Steps:

Spread one to two tablespoons brown sugar per piece of bread evenly in bottom of pan so that the bread will cover.
Heat pan to about medium heat.
Place bread over sugar, and watch carefully as sugar will burn quickly. Adjust heat as needed.
When sugar is melting and bread is as toasted as you like, flip over, adding more sugar if needed.

Nutrition Facts : Calories 118.5, Fat 0.8, SaturatedFat 0.2, Sodium 175.6, Carbohydrate 26.1, Fiber 0.6, Sugar 14.3, Protein 1.9

Ingredients

2 slices bread
2 -4 tablespoons brown sugar

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For best success, read the recipe in full and watch the video tutorial in the post above before starting.
first so it has time to cool. Make sure you have boiling water at the ready. For the burnt sugar syrup, place sugar in a medium saucepan over medium heat. Best to use a 3 quart heavy-bottomed quality saucepan. Stirring constantly with a wooden spoon, cook until the sugar has completely melted and is amber brown, about 8-10 minutes. If the sugar is clumpy, break up the lumps with your wooden spoon. A candy thermometer is not necessary, but if you’re using one, the sugar temperature should reach about 300°F (149°C) when it’s ready. Turn the heat to low and very carefully and slowly drizzle in the boiling water, a little at a time. Stir after each addition and stand back, as the mixture will rapidly sizzle and bubble. After all of the boiling water is stirred in, stir and cook the sugar syrup for 3 more minutes on low. Turn off the heat and let it cool completely, overnight preferred. It’s imperative that the sugar syrup is completely cool. You will have about 1 cup of syrup.
Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Burnt Sugar Toast Recipes

BURNED TOAST SOUP

BURNT SUGAR TOAST

A 5-minute breakfast idea. When experimenting with how to toast bread in a pan, I added brown sugar to the pan and out came a beautifully toasted candied creation. Add some cinnamon or spread with fresh butter. This recipe is for one person, just cook up as many slices as needed.

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