Does anyone else have an issue with buying hamburger buns and then having several of them sit around, waiting to be used, and having them go stale?
Since there are only two adult people in my house, we generally only use two hamburger buns at a time (if we both even use buns with whatever we’re eating. Sometimes, it’s a lettuce wrap day!), and then it’s a stretch to figure out what to do with the other ones.
This recipe helps get rid of the leftover buns and also jazzes up yogurt, ice cream, pudding…whatever.
(Also, even though I generally don’t trust recipes that say they taste like something else, this stuff tastes exactly like Cinnamon Toast Crunch.)
Happy Magazine Monday!
Cinnamon Toast Crunch Crumble
Makes about 1 cup
From Every Day with Rachael Ray, October 2016
Ingredients
2 cups coarsely torn hot dog or hamburger buns
3 Tbsp. sugar
2 tsp. cinnamon
Preheat oven to 300°F.
On a baking sheet, bake the buns until dry, about 15 minutes. Let cool.
In a food processor, pulse the bread, sugar, and cinnamon until coarsely crumbled.
Bake on a baking sheet until crunchy, about 7 minutes.
Serve over yogurt or ice cream.
