Steps

1. Trim the crusts off the bread.
   🕒 01:32
2. Cut the trimmed bread (thick-sliced) in half.
   🕒 02:16
3. Make cuts of moderate depth on one side of the cut bread so the butter can soak in easily.
   🕒 02:29
4. Add butter to the pan and melt it.
   🕒 02:51
5. Place the bread with the cut side down into the melted butter, and immediately coat the entire surface with butter.
   🕒 03:15
6. Once the bread has absorbed the butter, add more butter to soak in, and cook until lightly browned.
   🕒 03:36
7. Sprinkle the desired amount of sugar for sprinkling onto the cooked bread. (This is the key!) This is the classic sugar toast.
   🕒 04:21
8. Cut another slice of bread into three equal triangular pieces. (Do not make cuts on these).
   🕒 05:04
9. Add butter to the pan and melt it.
   🕒 05:09
10. Add sugar for sprinkling to the melted butter and mix.
    🕒 05:17
11. Immediately add the cut bread to the sugar and butter mixture, coating it evenly as it turns into a caramel sauce.
    🕒 05:30
12. While scooping up any fallen sugar, cook the bread until it becomes a crispy caramel. Collecting the browned bits and continuing to cook will deepen the color.
    🕒 05:48
13. Cook the bread until it's a deep dark brown, then remove from heat and let it sit until the surface becomes crunchy. (Important tip: Ensure good ventilation as it will smoke).
    🕒 06:36
14. Arrange the classic sugar toast and caramel sugar toast on a plate, and serve with a scoop of vanilla ice cream.
    🕒 07:28
15. Drizzle with cinnamon powder or other desired toppings over the vanilla ice cream.
    🕒 07:43