I have an impromptu recipe for you today. The idea came to me last night as I was sitting outside with Fred and our good friend, Jim. Coming back from the cabin, we had a ton of bagels leftover so on Monday, I made croutons from the pumpernickel and rye bagels. As we were sitting around the table last night snacking on them, I thought that the leftover cinnamon raisin bagels would be good tossed with butter, brown sugar, and cinnamon. So...today I went to work in the kitchen and this concoction all come together into one sweet, crunchy and buttery snack.
Cinnamon and Sugar Croutons
4 {day or two old} cinnamon bagels, cut into cubes
1 stick butter, melted
1 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/2 cup brown sugar
Preheat oven to 350 degrees.
1. Cut bagels into cubes and place into a large bowl.
2. Melt butter and pour over bagel pieces. Mix.
3. Combine brown sugar and spices in a small bowl. Stir into the bagel mixture.
4. Spread bagel pieces out onto a cookie sheet and bake 30 - 40 minutes, stirring occasionally. Bake until they are golden brown.
5. Let cool and store in a bowl covered with foil. Do not store in a plastic container because they could get soggy.
These croutons remind me of "monkey bread," something my mom used to make with store-bought biscuit dough rolled into pieces. You can make croutons with any type of bread or seasoning. For the rye and pumpernickel croutons, I used olive oil rather than butter, and mixed in kosher salt, pepper, garlic powder and dried basil. They were delicious as well!
Enjoy!
Tracy
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