Cozonac Croutons (Romanian Sweet Bread Croutons)
If you have leftover cozonac (Romanian sweet bread) from the holidays and it's become dry, you can extend its life quite a bit by transforming it into crispy, aromatic croutons for milk or yogurt. I guarantee that recycled food has never tasted this good! They're addictive, with their cinnamon and toasted walnut aroma.
Ingredients
500-600 g stale cozonac (dry; I recycled cozonac with walnuts)
50 g butter
1/2 teaspoon cinnamon
How to prepare cozonac croutons (romanian sweet bread croutons)
- Melt the butter on low heat and add the cinnamon.
- Cut the cozonac into small cubes. If some pieces crumble, that's ok. Place them on a baking tray lined with parchment paper, forming a pile in the center. Pour the aromatic butter over the cozonac. Mix (using your hands is easier) so it absorbs the butter everywhere.
- Spread the cubes across the entire surface of the tray in a single layer.
- Put the tray in the oven at 150C (300F) for 45 minutes. Stir every 15 minutes.
- Remove the tray from the oven, transfer the cubes to a wide bowl and then let them cool completely.
- Store in a bag in a cool place. They're great added to milk or yogurt.
