If you got here from my mom’s blog, you already know that I made these to go with some butternut squash soup that she was making.
I’ve never made croutons before, and I thought it was pretty easy.
The only thing that went wrong was that I dumped the cinnamon onto the bread cubes without mixing it into the sugar first.
Whoops.
We managed to shake most of the cinnamon off of the cubes and into the bowl of sugar, though, so it was ok.
To make these, preheat the oven to 350° F, and then cut your bread into 1/2 inch cubes. We used some homemade whole wheat bread, but the recipe calls for high quality white sandwich bread.
The recipe says to cut off the crust, but we forgot to do that (so, I guess we made two mistakes!) They were fine with the crust on, though.
Next, you’ll need to melt some butter.
Toss the bread cubes with the melted butter.
Next, mix the cinnamon with the sugar (this is where I dumped the cinnamon on the bread cubes!) and then toss the cubes with the cinnamon sugar.
Put the croutons on a rimmed baking sheet. The recipe said to line it with parchment paper, but ours did fine without that.
Bake for 8-10 minutes, stirring occasionally, or until the croutons are crispy. Homemade bread takes a lot longer than store-bought bread, so leave yours in the oven longer if you’re using homemade bread.
These are yummy to eat plain, but you can also put them on top of butternut squash soup.
Cinnamon Sugar Croutons
4 slices white sandwich bread (thick cut)
2 tablespoon unsalted butter, melted
4 teaspoons granulated sugar
1 teaspoon ground cinnamon
Heat oven to 350°F.
Cut bread 1/2 inch cubes. Toss with melted butter in a medium bowl. Mix the cinnamon and sugar together in a small bowl. Sprinkle over top of bread cubes and toss.
Spread cubes evenly on a rimmed baking sheet and bake 8-10 minutes, or until crisp. Let cool and store in an airtight container.