Cinnamon Toast Crunch

Name: Cinnamon Toast Crunch
Ingredients: 100 g white sandwich bread [1/4 (1-pound) loaf]; 115 g brown butter (see page 28), just warm (1/3 cup); 100 g sugar (1/2 cup); 2 g kosher salt (1/2 teaspoon); 2 g ground cinnamon (1 teaspoon)

5 ingredients

10 steps

Ingredients

100 g white sandwich bread [1/4 (1-pound) loaf]
115 g brown butter (see page 28), just warm (1/3 cup)
100 g sugar (1/2 cup)
2 g kosher salt (1/2 teaspoon)
2 g ground cinnamon (1 teaspoon)

Directions

1

Heat the oven to 325F.
2

Tear the bread into 1/2-inch pieces.
3

Put it in a bowl, then douse and toss it with the brown butter.
4

Let the bread soak for 1 minute.
5

Add the sugar, salt, and cinnamon to the bread and toss well.
6

Spread the mixture on a parchment- or Silpat-lined sheet pan and bake for 25 minutes.
7

Pull the sheet pan slightly out of the oven and, using a spatula, a spoon, or whatever youve got, break up the cinnamon toast crunch a bit and toss it around, to make sure it is caramelizing and drying out.
8

Bake for an additional 5 minutes or more, until you have dry, caramelized clusters.
9

Cool the cinnamon toast crunch completely before storing or using in a recipe.
10

Stored in an airtight container at room temperature, it will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.