Cinnamon Sugar Croutons Recipe

Ingredients:

  • Bread: 6-8 slices of slightly stale bread (day-old is perfect). White, sourdough, whole wheat, brioche—it’s your preference!
  • Butter: 1/4 cup (4 tablespoons) unsalted butter, melted
  • Sugar: 1/4 cup granulated sugar
  • Cinnamon: 1 tablespoon ground cinnamon
  • Pinch of salt: (Optional, but enhances flavors)

Instructions:

  • Prep the bread: Cut the bread into 1-inch cubes. For the best texture, avoid perfectly fresh bread, as slightly stale bread crisps up better.
  • Preheat oven: Set your oven to 350°F (175°C).
  • Make the cinnamon sugar: In a small bowl, thoroughly combine the sugar, cinnamon, and a pinch of salt (if using).
  • Butter the bread: Place the bread cubes in a large bowl. Drizzle the melted butter over the bread, then gently toss to coat the cubes evenly.
  • Flavor time: Sprinkle the cinnamon sugar mixture over the buttered bread cubes. Toss carefully to ensure each piece is coated.
  • Bake: Spread the coated bread cubes out in a single layer on a baking sheet lined with parchment paper or foil.
  • Bake to crispy perfection: Bake for 15-20 minutes, or until golden brown and crispy. Stir the croutons halfway through baking for even browning.
  • Cool: Let the croutons cool completely on the baking sheet. This allows them to achieve maximum crispiness.

Tips:

  • Bread choices: Use your favorite bread. Brioche or challah will create richer croutons. For a rustic vibe, try a crusty sourdough.
  • Customize the sweetness: Adjust the amount of sugar in the cinnamon-sugar mixture to suit your taste.
  • Spice it up: Add a pinch of nutmeg, ginger, or cardamom to the cinnamon sugar for a flavor boost.

Ways to Use Cinnamon Sugar Croutons:

  • Salad topper: Add a sweet crunch to salads.
  • Yogurt and ice cream: Use as a delicious topping.
  • Cereal mix-in: Gives your breakfast bowl a touch of sweetness.
  • Snack on their own: Enjoy them as a simple, satisfying snack.

Comments

No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *