Cinnamon Croutons
Cinnamon croutons are sweet, crunchy cubes of French bread that work as a topping for fruit salad or for blended autumn soups. Day-old bread soaks up the walnut oil without turning greasy, and the oil adds a mild nutty note. A coating of cinnamon sugar bakes into a light crust. Try them on pumpkin, sweet potato, or carrot soup, where the sweetness plays against the savory base.
Instructions
Stir the sugar and cinnamon together in a small bowl and set it aside. Heat the oven to 350°F (~180°C).
Warm the walnut oil in a frying pan. Add the bread cubes and fry them, tossing often so every piece is coated with oil.
Tip the cubes onto a baking sheet and scatter the cinnamon sugar over them. Bake for 8 minutes, until the croutons are crisp and dry all the way through.
Let them cool well before you touch them. The sugar helps them brown, but it also means they hold a lot of heat at first.
Make it personal.
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