Cinnamon Croutons Recipes

BEST CROUTONS EVER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a pot over medium heat.
• Cut each bread slice into 16 cubes; add bread cubes and garlic powder to melted butter. Stir to coat. Transfer coated bread cubes to the prepared baking sheet.
• Bake in the preheated oven until crispy, 8 to 10 minutes.

CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

CINNAMON TOAST CROUTONS

Steps:

• Preheat the oven to 375°. Line a sheet pan with parchment paper or a silicone baking mat.
• In a large bowl, combine the bread cubes and oil. Toss to coat.
• In a smaller bowl, combine the sugar, cinnamon, and ginger.
• Sprinkle 2 to 3 tablespoons (or more, if desired) of the sugar mixture over the bread cubes. Toss to distribute evenly.
• Toast the bread cubes in the oven for 10 to 15 minutes, stirring occasionally. Cook until crisp. Sprinkle with more cinnamon sugar if desired.
• Cool completely and store in an airtight container.

CINNAMON OBLIVION

Steps:

• For candied pecans, combine 1/2 cup granulated sugar, 2 tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon in a small saucepan over medium heat.
• Heat until mixture boils and all sugar granules are dissolved.
• Add chopped pecans to mixture and stir for 1 to 2 minutes over heat.
• Be sure that all pecans are well-coated.
• Pour mixture onto a large plate and continue to stir until mixture hardens and begins to break up.
• You should be able to separate all of the nuts.
• For the croutons, preheat the oven to 300°F.
• Pour the slice bread cubes onto an ungreased cookie sheet and bake for 15 to 20 minutes or until the bread has turned light brown.
• Stir halfway through cooking time.
• Melt the butter in a skillet over medium heat.
• Pour baked croutons into the pan and sauté until the bread is well-coated with butter.
• Combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in a small bowl.
• Sprinkle this mixture over the croutons while stirring so that the croutons are well-coated with cinnamon/sugar.
• Remove croutons from the heat and pour them onto a plate to cool.
• Prepare apples by carefully mixing them with 1/4 teaspoon cinnamon and 1 tablespoon of brown sugar in a large bowl.
• You want to be sure you don't stir hard enough to break up the apples.
• Microwave the apple for 1 to 2 minutes or until hot.
• To assemble the dessert for serving, first roll four cup-size scoops of ice cream in the pecan pieces.
• You can do this step ahead of time if you like, keeping the pecan-covered scoops in your freezer.
• Place an ice cream scoop onto a small plate, then pour about a tablespoon of caramel over the ice cream.
• Dribble another tablespoon around the base of the ice cream onto the plate.
• Spread the hot apples around the base of the ice cream being sure to divide them evenly amongst the four servings.
• Divide the croutons into four portions and sprinkle them on the apples around the base of the ice cream scoop on each plate.
• Spread a generous portion of whipped cream onto the top of each scoop of ice cream.
• Top off each dish with a fresh strawberry.

CREAM OF PUMPKIN SOUP WITH CINNAMON CROUTONS

Steps:

• Heat butter in large saucepan or dutch oven; add onion; saute until tender but not brown, about 10 minutes.
• Add 1 can chicken broth; bring to boiling; cover; lower heat; simmer 15 minutes.
• Ladle liquid and onion into container of electric blender; cover.
• Blend until mixture is smooth, about 1 minute.
• Return to saucepan.
• Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger and pepper.
• Stir until smooth.
• Bring to boiling; cover.
• Lower heat; simmer 10 minutes, stirring often.
• Stir in milk and cream; heat just to boiling, but do not boil.
• Taste for seasonings.
• Garnish with cinnamon croutons.
• CINNAMON CROUTONS: Blend 3 Tbls.
• softened butter or margarine with 1 Tbls.
• brown sugar and 1/4 Tsp.
• ground cinnamon in small bowl.
• Spread on the 4 slices of bread.
• Place in single layer on cookie sheet.
• Bake in preheated 400 degree oven for 8 to 10 minutes or until toast is crisp and topping is bubbly.
• Cut into small triangles or squares.

CINNAMON-RAISIN CROUTONS

Steps:

• Stir together sugar and cinnamon. Then melt butter in a skillet over medium-high heat. Add bread cubes and salt. Cook, stirring, until crisp and golden, about 5 minutes. Sprinkle them with the cinnamon sugar. Continue to cook, stirring constantly, until the croutons become glossy, about 30 seconds.

PUMPKIN SOUP WITH CINNAMON CROUTONS

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 1 can broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Cool slightly. Transfer mixture to a blender; cover and process until smooth. Return to the pan. Stir in the milk, pumpkin, cream and remaining broth; heat through., For croutons, place bread cubes in a greased 15x10x1-in. baking pan. Bake at 425° for 5-8 minutes or until toasted. Combine the butter, brown sugar and cinnamon; drizzle over croutons and toss to coat. Bake 3-5 minutes longer or until golden brown. Serve with soup.