Description
Adorable and delicious toast bows filled with cinnamon and maple, perfect for autumn breakfasts.
Ingredients
- 8 slices sturdy sandwich bread (slightly stale is best)
- 4 tablespoons unsalted butter, softened
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup milk
- Pinch of salt
- Optional: maple syrup and powdered sugar for serving
- For the filling/twist:
- 1/2 cup cream cheese, softened
- 2 tablespoons honey or maple syrup
- 1 teaspoon lemon zest
Instructions
- Trim the crusts from each slice so you have neat rectangles. Reserve crusts for breadcrumbs or toast them for snacks.
- In a small bowl, mix softened butter, brown sugar, cinnamon, nutmeg, and vanilla until smooth.
- Spread a thin layer of the cinnamon-butter on one side of each bread slice.
- Fold each slice in half lengthwise, press gently, then slice the folded piece in half widthwise to make two smaller rectangles.
- Take one small rectangle, pinch the center lightly to create a bow shape, and secure with a toothpick if needed. Repeat to make 16 little bows.
- Whisk eggs, milk, and a pinch of salt. Brush the outside of each bow lightly with the egg wash.
- Place bows on a parchment-lined baking sheet and bake at 375°F (190°C) for 10–12 minutes, turning once halfway, until golden.
- If using the cream cheese filling, whisk cream cheese with honey and lemon zest and pipe or spoon a small dollop into the bow center after baking.
- Dust with powdered sugar and drizzle with maple syrup for an extra autumn touch.
Notes
Use slightly stale bread for better shape retention and flavor absorption. Don’t overfill to maintain form.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American