FOOD

Grilled Cinnamon Toast With Stone Fruit

If you're a fan of Cinnamon Toast Crunch, it's time to treat yo' self to the real thing.

FOOD

Grilled Cinnamon Toast With Stone Fruit

If you're a fan of Cinnamon Toast Crunch, it's time to treat yo' self to the real thing.

Ingredients

  • 1 French loaf or rustic country loaf
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 peaches, halved and pits removed
  • 2 plums, halved and pits removed
  • 2 nectarines, halved and pits removed
  • 1 stick unsalted butter, softened
  • 8 ounces mascarpone, room temperature
  • 1 vanilla bean
  • 1 teaspoon vanilla extract
  • 1 tablespoon granulated sugar

Steps

  1. Preheat grill to 375°F.
  2. Slice the bread into 1/2-inch thick slices.
  3. In a small bowl, combine the sugar and cinnamon. Place all of the halved fruit in a separate bowl.
  4. Once the grill is up to heat, grill the bread for 2-3 minutes per side, or until you see nice grill marks. Remove from the heat.
  5. Grill the fruit. Place cut side down first and grill for about 5 minutes, or until it gets nice and charred. Flip and grill 2-3 minutes more. Remove and place back in the bowl.
  6. While the fruit grills, slather one side of the bread with butter and sprinkle with the cinnamon sugar. After you remove the fruit, grill the bread again for 30 seconds, buttered side down.
  7. In a small bowl, combine the mascarpone, vanilla extract and sugar. Split the vanilla bean in half lengthwise and scrape out all of the seeds.
  8. Add the seeds to the bowl as well. Whisk to combine.
  9. To serve, cut the halved fruit into chunks and serve with the warm cinnamon toast and the creamy mascarpone.