Best Cinnamon Croutons Recipes

PUMPKIN SOUP WITH CINNAMON CROUTONS

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 1 can broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Cool slightly. Transfer mixture to a blender; cover and process until smooth. Return to the pan. Stir in the milk, pumpkin, cream and remaining broth; heat through., For croutons, place bread cubes in a greased 15x10x1-in. baking pan. Bake at 425° for 5-8 minutes or until toasted. Combine the butter, brown sugar and cinnamon; drizzle over croutons and toss to coat. Bake 3-5 minutes longer or until golden brown. Serve with soup.

CINNAMON CROUTONS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spread butter onto both sides of each slice of bread, and cut into cubes. Place them in a bag or bowl, and pour the cinnamon sugar over them. Shake or stir to coat. Arrange the bread cubes in a single layer on a baking sheet.
• Bake for 10 minutes in the preheated oven, then stir and continue baking for 10 more minutes, until toasted.

COLD BANANA SOUP WITH CINNAMON CROUTONS

Steps:

• 1. Preheat oven and brush bread cubes with melted butter. and place on a baking sheet.Bake until golden. While still hot sprinkle with cinnamon.Set aside. Ina large saucepan bring milk to a full boil. Add the bananas, soda, 1 tsp cinnamon. salt, ginger and lemon juice. Cook for another 10 mins or until bananas become soft.. Let cool. Put in a blender and add ice cream....or use a hand blender . Blend until smooth and frothy. Add more milk or ice cream depending on the consistency desired..Pour into chilled bowls and sprinkle with croutons. Serve!!

BANANA BISQUE WITH CINNAMON CROUTONS

Steps:

• Melt butter and mix with cinnamon.
• Toss with croutons and melt in toaster oven.
• Puree all other ingredients and pour into chilled bowls or mugs.
• Garnish with croutons.
• Serve immediately.

CREAM OF PUMPKIN SOUP WITH CINNAMON CROUTONS

Steps:

• 1. For the soup: saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• 2. Pour the broth mixture into the container o an electric blender, and process until smooth. Return the mixture to the saucepan.
• 3. Add the remaining 1 can chicken broth, pumpkin, and the next 4 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
• 4. Stir in the cream, and cook until thoroughly heated (do not boil). Ladle into individual soup bowls. Top each serving with Cinnamon croutons.
• 5. For the croutons: Combine the butter, brown sugar, and cinnamon; stir well. Spread butter mixture evenly over one side of the bread slices.
• 6. Place the bread, buttered side up, ona baking sheet. Bake at 400° for 8 to 10 minutes or until bread is crisp and the topping is bubbly. Cut each slice of bread into 8 small triangles or squares.

CINNAMON-RAISIN CROUTONS

Steps:

• Stir together sugar and cinnamon. Then melt butter in a skillet over medium-high heat. Add bread cubes and salt. Cook, stirring, until crisp and golden, about 5 minutes. Sprinkle them with the cinnamon sugar. Continue to cook, stirring constantly, until the croutons become glossy, about 30 seconds.

FRESH STRAWBERRY BISQUE WITH CINNAMON CROUTONS

Steps:

• 1. For the Bisque: Combine the first 8 ingredients in a large bowl; stir well. Transfer half of the strawberry mixture to the container of an electric blender; process on high speed 1 minute or until smooth, stopping once to scraped down the sides. Repeat the procedure with the remaining half of the strawberry mixture. Cover and chill.
• 2. To serve, ladle soup into individual soup bowls. Top each serving with Cinnamon Croutons.
• 3. For the croutons: Melt the butter in a large skillet over medium heat. Add the bread cubes, and cook until lightly browned, stirring occasionally. Remove from the heat. Combine the sugar and cinnamon; sprinkle over the warm bread cubes and stir gently. Let cool.