Saigon Cinnamon Toast

This is a great way to make cinnamon toast for a crowd and to showcase the spectacular flavor of Coastal Goods' premium Saigon Cinnamon.

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.

Saigon Cinnamon Toast


  • 2 tablespoons granulated sugar
  • 3 tablespoons brownulated sugar, or raw sugar
  •  2 to 3 teaspoons Saigon Cinnamon
  • One-half a large French baguette
  • 2 tablespoons best quality unsalted butter, at room temperature


  1. Preheat oven to 375 F.
  2. In a small bowl, combine the two sugars with the cinnamon, using more cinnamon if you like really spicy cinnamon toast and less for milder flavor. Set aside.
  3. Cut the baguette in half lengthwise so you can open it like a book. Spread the butter generously over both halves and then sprinkle the cinnamon/sugar mixture evenly over all. Place the bread on a sheet pan and bake it in the oven until the edges begin to toast and the cinnamon and butter topping begin to bubble and caramelize, about 10 minutes. Slice the hot cinnamon toast on the diagonal into individual pieces and place in a napkin-lined basket to keep warm. Serve at once.

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