Buttered Cinnamon-Sugar Croutons
By America's Test KitchenPublished on March 22, 2011
Time
30 minutes
Yield
Serves 4 to 6 (Makes about 1 1/4 cups)
Ingredients
2 slices white sandwich bread (thick cut)1 tablespoon unsalted butter, melted2 teaspoons granulated sugar ½ teaspoon ground cinnamon
Before You Begin
This makes a nice garnish for our Silky Butternut Squash Soup.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Remove crusts from bread and cut into 1/2-inch cubes (you should have about 1 1/4 cups). Toss cubes with melted butter. Combine sugar with cinnamon, and toss bread cubes with mixture. Spread cubes in even layer on parchment-lined baking sheet; bake until crisp, 8 to 10 minutes.
Time
30 minutesYield
Serves 4 to 6 (Makes about 1 1/4 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
In our butternut squash soup recipe, we got the most flavor out of our squash by sautéing shallots and butter with the reserved squash seeds and fibers, simmering the mixture in water, and then using the liquid to steam the unpeeled squash (thereby avoiding the difficult task of peeling raw squash). To complete our butternut squash soup recipe, we peeled the squash when cooled, then pureed it with the reserved steaming liquid for a perfectly smooth texture.
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