I first started using this recipe about 40 years ago when our kids were little. They were always delighted when this showed up on the breakfast table. And I was delighted that they were taking the time to eat breakfast!
- 1/4 cup packed brown sugar
- 3 tablespoons butter, softened
- 1 teaspoon half-and-half cream
- 6 to 8 pieces of toast
- In a bowl, beat brown sugar, butter and cream until smooth. Spread on toast. Broil 4 in. from the heat for 1-2 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Butterscotch Toast in Cookin' Up Country Breakfasts Cookbook 1994, p93
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