Cottage Cheese Cinnamon Toast
A crisp, buttery brioche toast coated in aromatic cinnamon sugar and finished with a generous layer of creamy cottage cheese. The contrast between the caramelized exterior and cool, rich topping makes this suitable for breakfast, brunch, or a sweet snack.
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Ingredients
For the Cinnamon Sugar
- 2 teaspoons ground cinnamon preferably freshly ground
- ⅛ teaspoon fine salt
- ⅔ cup granulated white sugar
For the Toast
- 4 slices brioche bread
- 1 cup full-fat cottage cheese divided
- 1 cup unsalted butter preferably Kerrygold
Instructions
- Preheat the oven to 430°F (220°C). Cover a baking sheet with a silicone baking mat to minimize sticking and promote even browning.
- Combine the granulated sugar, ground cinnamon, and salt in a mixing bowl. Stir until the cinnamon is distributed evenly throughout the sugar.
- Spread 1½ tablespoons of unsalted butter over each side of every brioche slice. Coat both buttered surfaces generously with the prepared cinnamon-sugar mixture.
- Arrange the coated bread slices in a single layer on the lined baking sheet, leaving space between them for consistent heat circulation.
- Bake for 5–8 minutes, or until the edges begin to develop a golden-brown color. Carefully turn each slice over, then continue baking for another 3–5 minutes, until both sides are crisp and evenly toasted.
- Remove the cinnamon toast from the oven and allow it to cool briefly. Spoon ¼ cup of cottage cheese over the top of each slice and spread it into an even layer.
- Serve the toast immediately once the cottage cheese has been added.
Notes
For a lightly toasted finish, carefully caramelize the surface of the cottage cheese with a culinary torch before serving.