Remember this huge stack of bread crusts from earlier this week that I said to set aside when making mini-blinis?
There are so many ways to use up leftover bread crusts. I realize they might not be a common occurrence in every house, but I tend to have an abundance of them when making homemade uncrustables or those mini-blinis. I also always have a bag in my freezer where I collect the heels from a loaf of bread that don’t get eaten. I use those the same way I do bread crusts by just cutting them into small strips.
Here are some of my favorite ways to use those bread extras.
- Processed in the food processor for bread crumbs.
- Torn into chunks for homemade stuffing.
- Tossed with some olive oil, Italian seasonings and salt and pepper. Then baked at 325 degrees for 20-30 minutes for homemade croutons.
Or, our all-time favorite way is to make cinnamon sugar bread crusts. These are so good! They turn out flaky and crispy with just the right amount of sweet.
Cinnamon Sugar Bread Crusts
- Crusts from one loaf of bread (roughly 5-6 cups of bread crusts or sliced bread heels) *thaw first if frozen
- 1/2 c. butter, melted
- 3/4 c. sugar
- 1 1/2 T. cinnamon
1. Place bread crusts in a large bowl. Pour melted butter on top. Toss to coat. Pour on sugar and cinnamon and toss to coat again. Spread onto a cookie sheet and bake at 325 degrees for 25-30 minutes, flipping at least once during the baking time, until golden brown and crispy.
We love these as a snack and they usually don’t last too long. However, they will stay good about 3-5 days in a metal cookie tin or plastic bag. (They’ll retain their crispness best in a tin but they still taste great if stored in a plastic bag.)
Do you ever have extra bread crusts or heels of bread on hand? If you do, how do you use them?
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