Cinnamon Toast Crunch

1. 1

   Heat the oven to 325F.

2. 2

   Tear the bread into 1/2-inch pieces.

3. 3

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

4. 4

   Let the bread soak for 1 minute.

5. 5

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

6. 6

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

7. 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. 8

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

9. 9

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

10. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.