Last month when I went to the I Can’t Believe It’s Not Butter test kitchens they fed us some delicious foods. Lots and lots of food. All made with ICBINB, of course.
Leave it to me to pick out the simplest idea to share with you. In a room full of cheesecake, stuffed mushrooms, truffles (I may still have to share those) and scones, I zeroed in on toast. I love simple, easy, manageable, effortless recipes.
Grab that tub of ICBINB and get ready to transform your morning toast.
I tweaked the original recipe a bit. I increased all the amounts so there would be enough for my family to eat for several days. I also decided French Toast demands syrup, so I added a bit to the mix.
- 1/2 cup I Can’t Believe It’s Not Butter spread
- 1/3 cup brown sugar
- 2 Tbs. pancake syrup
- 1 tsp. cinnamon
Put all the ingredients in a small bowl and stir until well combined. Spread on hot toast.
Store the extra in the fridge. I have noticed that they syrup separates a bit after storing, but it’s easy to give it a quick stir before serving.
Do you eat a big breakfast on the weekend? What do you like to have?