French Bread Croutons with Cinnamon Sugar

Introduction

Day-old French bread, walnut oil, and a quick cinnamon sugar coating turn into crisp, sweet croutons with very little work. You fry the bread cubes first, then finish them in a 350°F oven for 8 minutes so they dry out evenly and brown fast. Use them over fruit, yogurt, pudding, or as a sweet snack that keeps well for a few days.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4-6

Ingredients

• 4 slices day-old French bread, cubed
• 4 tablespoons walnut oil
• 4 tablespoons white granulated sugar
• ½ teaspoon ground cinnamon

Instructions

1. Combine sugar and cinnamon in a small bowl, and set aside.
2. Preheat the oven to 350°F (~180°C).
3. Heat the walnut oil in a frying pan. Add the bread cubes, then fry them, tossing to coat with oil.
4. Spread the bread cubes on a baking sheet and sprinkle with cinnamon sugar. Bake for 8 minutes or until crispy and dry.
5. Allow to cool well before handling, as the sugar will make these croûtons easier to brown, and thus hotter to handle initially.

Variations

• Swap the walnut oil for melted butter if you want a richer flavor and slightly fuller coating on the bread cubes.
• Replace white granulated sugar with light brown sugar for a deeper caramel note and a slightly softer finish.
• Use thicker cubes of French bread if you want more chew in the center; use smaller cubes for a crisper, more snack-like result.
• Add a small pinch of salt to the cinnamon sugar mixture if you want the sweetness to taste sharper and more balanced.
• Extend the baking step by 2 to 3 minutes for extra crunch, especially if you plan to use the croutons over softer foods like yogurt or pudding.

Tips for Success

• Use day-old French bread so the cubes hold their shape and crisp up instead of steaming in the pan.
• Keep the bread cubes in a single layer on the baking sheet so they dry evenly in the oven.
• Watch the croutons closely during the last few minutes of baking; the sugar and cinnamon coating can darken quickly.
• Let the croutons cool completely before storing them, or trapped steam will soften the crust.
• Toss the bread well in the pan so the walnut oil coats all sides before baking.

Storage and Reheating

Store the cooled croutons in an airtight container at room temperature for up to 5 days. The fridge is not ideal for these because moisture softens the sugar coating and makes them lose their crisp texture.

For longer storage, freeze them in a freezer-safe bag or airtight container for up to 1 month. Thaw at room temperature, then refresh in a 300°F oven for 3 to 5 minutes until crisp again.

If they soften after storage, reheat them on a baking sheet in a 300°F oven for a few minutes. Avoid the microwave, which makes them chewy instead of crisp.

FAQ

Can you make these without walnut oil?

Yes. A neutral oil or melted butter will both work, though the flavor will be slightly different.

Why use day-old bread instead of fresh bread?

Day-old bread has less moisture, so it fries and bakes into a crisper crouton with better texture.

How do you know when the croutons are done?

They should look dry, feel crisp at the edges, and be lightly browned. They will firm up a little more as they cool.

Can you make these ahead for topping desserts or breakfast bowls?

Yes. Make them up to 5 days in advance and keep them in an airtight container so they stay crisp.