If not, it should be.
A thing.
Dessert toast that is. Don’t you agree?
I mean we have French toast for breakfast (which, by the way is dessert that we happen to eat in the morning).
People like to eat eggs for dinner, which is funny because we often assume anything can be called breakfast, simply by adding an egg.
Add an egg to a dinner plate and it is often still considered to be dinner (think poached egg on a salad, an egg dropped into hot soup or tossed up with pasta for carbonara).
An omelette in the eventing is considered breakfast for dinner, but in my estimation is simply a sandwich using eggs rather than bread, so perhaps it is technically lunch? Or in the very least brunch?
Which brings me to my original question. Is dessert toast a thing?
I think yes. IF not, it should be.
You wouldn’t hesitate to eat cake for dessert, which is just bread minus the egg and with less sugar, right?
Only difference is dessert toast waits on the butter until right at the end, melting decadently into each crispy crevice just begging to partner with it’s sweet friend honey or jam.
Well okay, yeast; such details I will skip.
Orange marmalade by Preserve, discovered at Bay Hay & Feed on Bainbridge Island.
It could be argued that is more like a cookie than cake, step in cinnamon and sugar instead or bring on the peanut butter as well as the jam?
Dessert toast is as versatile as pie, change one fruit for another or slather it in goat cheese and tuck in some figs.
Homemade grape jelly by Lois Casto.
Yes, this is considered breakfast to some, but to me it is just as much the perfect ending to a simple dinner as it is the beginning of an ordinary or even extraordinary day.
Did someone say toast?
I’d like honey on mine, please.
Oh Winston, you silly ol’ bear.
Everyone knows it is best with raspberry jelly.
My personal favorite is orange marmalade. Yum. However, I have to try the goat cheese with figs.
My personal favorite is orange marmalade too. I’m not even too particular as to what brand or where it was made. However, this one was especially delicious and I will say that the quality and texture of it made me rethink settling for the usual suspects. Which makes June Taylor a splurge worth mentioning too! https://junetaylorjams.com/marmalades/marmalades.htm
That was a great reminder, Stacey. I do have grapes from the fall harvest in my freezer and just haven’t taken the time to make them into grape jam. I’m sure I’ll be in for a rough time from my family if I don’t arrive in April with new jars in hand.
My toast is always happy with a good swipe of your grape jelly! Dogs can’t eat grapes so Winston, Zoe and Ginger just hope you arrive with love. As for me, I’ll try not to give you a rough time…
There’s always Vegemite.
Ay mate, salty and malty; I hear that is the down under thing for toast. What would it taste like topped with Nutella and some sliced bananas (Tom Jr. says you’d say pickles)? Can you go to your test kitchen and get back to us?
I’m a big consumer of toast – especially using the no knead bread. I must say that strawberry still ranks darn high…