A sweet, savoury toast with warm cream cheese and peach, crisp on the outside and soft within. This shelf gives you a complete dessert dinner that takes shape in minutes.

Serves 2. 12 minutes, 8 at the stove.

About 1180 calories a serving, 36 g protein, 64 g carbohydrate, 87 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Mix 1 tablespoon sugar, 1 teaspoon cinnamon, and a pinch of salt in a small bowl.
2. Melt 3 tablespoons butter in a large skillet over medium heat, then brush or dip each of 4 slices of bread in the melted butter and lay them in the pan. Toast until the bottom is deep golden, about 3 minutes, then flip and toast the other side another 2 minutes until crisp.5 min
3. Sprinkle the cinnamon sugar evenly over the hot toast while it cooks on the second side. Transfer to two plates when both sides are golden.
4. Spread or dollop about 3 tablespoons of peach cream cheese on each plate while the toast is still warm. Serve at once.

Note Swap the bread for brioche or challah if you like it richer. Leftovers keep a day covered at room temperature; reheat in a low oven. Serve with cold milk, a pot of tea, or alongside fresh peaches if you have them.