Toss these in puréed fall soups and bacony breakfast salads:
- 4 thick slices of white, rye or multigrain bread, diced into cubes
- 1 Tablespoon maple syrup
- 2 Tablespoons olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
Toss the bread cubes with the maple syrup, olive oil, paprika, cinnamon, and a dash of salt and pepper until evenly coated.
Heat a frying pan over medium heat. Add the cubes of bread and fry for 3-4 minutes, tossing the pan frequently until golden on all sides. Take pan off heat a little early if less crouton “crunch” is desired.
Remove croutons from pan and place on absorbent paper. Let sit for a few minutes, then toss in salad.