Have you ever noticed how fast homemade yeast bread goes stale? When compared to store-bought bread, it makes one wonder what they put in it. Back to homemade bread. I have a great solution for whatever you don’t eat in the first 24 hours. I did this with the Banana Yeast Braid with Dates I made in my bread machine, but it can be done with other un-sliced loaves, either plain or sweet.
Three reasons why you should try these:
1. It makes the bread seem to go further when sliced thin.
2. Crispies last for days.
3. Each slice contains much fewer calories than a regular slice of bread and even less if you skip the butter and sugar on top. (SKINNY SECRET)
DIRECTIONS: Slice slightly stale loaf of bread (because it is firmer) as thin as you can. Try for 1/8 inch. Arrange on a cookie sheet. Save time by using a silicone baking sheet or parchment paper on the tray so you won’t have to wash it.
Spray each slice with one squirt of spray butter. Sprinkle lightly with a mixture of cinnamon and sugar. (You could start with 2 T. sugar mixed with 1/2 t. cardamom or cinnamon, but honestly, I just eyeball it.) To make them really special, sprinkle with some sanding sugar (coarse texture). Bake at 325 degrees for about 15+ minutes. The time will vary greatly depending on the thickness of each slice. Some may be ready before others so keep an eye on them. They should be dry, crisp and golden brown. Press on them with your finger. If they bounce back under pressure, they need a bit more time. It they start to get browner than golden, they are getting too done and will begin to taste a bit burned.
Want to know a secret? I hid half of the banana yeast bread loaf just so I would have some to make these cinnamon crispy toasts. They are as good as a cookie!