Cinnamon Croutons Recipes

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CINNAMON-RAISIN CROUTONS



Cinnamon-Raisin Croutons image

Crunchy homemade croutons add richness and texture to salads, soups, pasta -- or, in the case of our sweet croutons, ice cream, bitter greens, or a soft, ripe cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 5

3 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter
4 cups of 3/4-inch-square bread cubes from a raisin-nut loaf
Pinch of salt

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.

CINNAMON TOAST CROUTONS



Cinnamon Toast Croutons image

Cinnamon Toast is a comfort, isn't it? Make snacking sweet cinnamon croutons with dry bread for a good cheap eat.

Provided by Jessica Fisher

Categories     Breakfast     Snack

Time 20m

Number Of Ingredients 5

8 cup bread cubes
1/4 cup neutral oil
1/3 cup granulated sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger

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.

Nutrition Facts : Calories 244 kcal, Carbohydrate 36 g, Protein 6 g, Fat 9 g, SaturatedFat 6 g, Sodium 291 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving

CREAM OF PUMPKIN SOUP WITH CINNAMON CROUTONS



Cream of Pumpkin Soup with Cinnamon Croutons image

A great soother or subtle beginning to an elegant dinner. This recipe is wonderful and even better yet if you are lucky enough to have fresh pumpkin to use in place of canned. I clipped this out of a magazine many years ago and we have enjoyed it ever since.

Provided by Judith N.

Categories     Onions

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons butter or 2 tablespoons margarine
1 large onion, chopped (1 cup)
2 (13 3/4 ounce) cans chicken broth
1 (1 lb) can solid-pack pumpkin (2 cups)
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon pepper
2 cups milk
1 cup heavy cream
3 tablespoons softened butter or 3 tablespoons margarine
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole grain bread

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.

Nutrition Facts : Calories 286.4, Fat 21.6, SaturatedFat 13.1, Cholesterol 68.4, Sodium 784, Carbohydrate 17.2, Fiber 1.7, Sugar 4.4, Protein 7.4

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