Cinnamon Toast Crunch

Cinnamon Toast Crunch

Ingredients:
wheat flours, bread, unenriched
butter, without salt
sugars, granulated
salt, table
spices, cinnamon, ground

Directions:
Heat the oven to 325F.
Tear the bread into 1/2-inch pieces.
Put it in a bowl, then douse and toss it with the brown butter.
Let the bread soak for 1 minute.
Add the sugar, salt, and cinnamon to the bread and toss well.
Spread the mixture on a parchment- or Silpat-lined sheet pan and bake for 25 minutes.
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.
Bake for an additional 5 minutes or more, until you have dry, caramelized clusters.
Cool the cinnamon toast crunch completely before storing or using in a recipe.
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.