Smoky Habanero Honey Toast with Campfire Meringue and Citrus Curd

Directions

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1. Preheat oven to 355°F, and line a baking sheet with parchment paper.

2. Stir melted butter and honey together. Mix in Spiceology Smoky Honey Habanero spice blend.

3. Remove the ends of the bread loaf to expose the sponge inside. Split the loaf in half, width-wise.

4. Remove inner “core” of the bread loaf, leaving a ¼” border of crust intact.

5. Slice bread “cores” into cubes, and move to a.. prepared pan to glaze.

6. Brush or spoon glaze to thoroughly coat the bread crust (including interior), as well as the bread core cubes.
7. Bake until golden and honey begins to caramelize, about 10 minutes.

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1. In a medium saucepan, combine all ingredients (except for butter) and whisk over medium heat to combine.

2. Continue to whisk and cook, until the curd begins to foam and thicken to a creamy consistency; remove from heat and add butter.

3. Whisk until butter melts and mixes into thickened curd; strain into a container, and chill until set (about 2-3 hours).

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1. In a small saucepan, bring 2 cups water to a simmer, over medium heat

2. In a stand mixer bowl, combine all recipe ingredients together, and set over simmering water to create a double-boiler

3. Whisk meringue base continuously, until mixture is thoroughly hot and free of undissolved sugar crystals

4. Move stand mixer bowl to mixer unit (or use an electric hand mixer), and mix on high speed until meringue reaches glossy, stiff peaks

5. Transfer meringue to a piping bag; chill until needed