Peppermint Crunch Crouton Recipe

Yield: 6 cups

Get the Probake™ cookie sheet with Teflon™ nonstick coatings.

A tad sweet, buttery and minty, these are savory enough for soups, salads, stuffings. Dunk into cocoa or coffee; crumble into pie crust, add to a cookie platter, eat as a snack, stuff into a stocking, or wrap up for a dinner party host.




⅓ cup sugar

1 teaspoon cinnamon

½ teaspoon allspice

1 pound sliced bread, denser works best

1 tablespoon peppermint extract

½ cup (1 stick) butter, melted

¼ cup or more crushed peppermint candy


No-Fuss Rustic-Crust Cranberry Pear Pie
[Click for larger image] 


Preheat oven to 350°. Mix sugar with cinnamon, spices; set aside. Remove crusts from bread; cut into ½-¾ - inch cubes (up to 6 cups). Transfer to a wide shallow bowl. Stir peppermint into butter; pour over bread cubes coating well. Sprinkle cinnamon sugar, coating evenly. Spread onto a cookie sheet coated with Teflon™ nonstick. Bake 6 minutes; turn over and toast 4 minutes or until golden brown. Press crushed peppermint candy onto toast to adhere.