Cinnamon Sugar Croutons
Consider today’s recipe as a Part II from last week, where I shared a simple, but really special way to make your own croutons from scratch. This week, I’m back with a sweet option.
I’d actually never tried or even heard of sweet croutons before a few weeks ago. Croutons are typically envisioned for savory salads, and as such are flavored savor-ily (if that’s even a word).
But sweet croutons do in fact have their place and purpose. They can go in sweet fruit salads as a crunchy element. They’re good for sweet trail mixes with nuts and candy.
They are also absolutely fantastic for eating all by themselves as a sweet and crunchy snack. Ask my niece; that’s what she’s been doing with them quite contentedly.
Like last week’s Rosemary and Browned Butter croutons, these are a cinch to put together, and they yield such tasty results.
It’s actual cinnamon toast crunch, you guys. How awesome is that?
Cinnamon Sugar Croutons
Recipe by Jess @CookingisMySport
Ingredients
- 1 (1 lb) loaf of sourdough bread, outer crusts sawed off, and cubed into 1-1/2 inch cubes
- 8 tablespoons (1 stick) salted butter, melted
- 1/2 cup cinnamon sugar (1/2 cup white granulated sugar mixed with 2 tablespoons ground cinnamon)
Directions
Preheat stove to 375 degrees Fahrenheit. Line two sheet pans with aluminum foil and lightly spray with cooking spray.
In a small bowl, mix together one tablespoon of the cinnamon sugar with the melted butter and whisk with a fork until dissolved, then set aside.
Pour the rest of the cinnamon sugar into a shallow container/bowl and set aside.
Place bread cubes into a gallon size resealable plastic bag. Drizzle the cooled cinnamon sugar butter over the cubes and toss with a spoon. Once you’ve used all the butter, reseal the bag and shake it around, until there is an even coating of butter on all the bread cubes.
Spread cubes into a single, even layer on each of the sheet pans.
Toast croutons one pan at a time on the middle rack of the oven, for about 15-20 minutes. Flip the croutons once halfway, to ensure they are evenly toasted. They’re finished when they’re crisp, golden brown and firm on the outside to the touch.
While croutons are still warm, toss them in the dry cinnamon sugar until evenly coated, Set on a piece of wax paper or aluminum foil to cool completely.
Sharing at Fiesta Friday #417.
What an interesting idea. This would be great in yogurt with fruit, too.
Thank you! I think that would be a great, delicious way to use them 🙂
Wow, this is brilliant! It’s never crossed my mind to cross the savoury-sweet divide with croutons. I know if these were around, I would eat these by the handful 😀
Thank you! It never crossed my mind either until recently, but we can’t get enough of them now. And yes, we too just eat them by the handful 😉