Cinnamon Toast Bites

From the kitchen of Carly

Crispy-edged challah cubes soaked in buttery cinnamon syrup, then baked until the sugar caramelizes into brittle, sticky pockets. Sweet enough for dessert, crunchy enough to become your new snack obsession. Make a double batch.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 pound challah bread, cut into 1x1" cubes
  • 11 cup (2 sticks) unsalted butter
  • 11 cup sugar
  • 11 tablespoon ground cinnamon
  • 11 teaspoon vanilla extract
  • 11/8 teaspoon kosher salt

Instructions

  1. Preheat oven to 375°F. Arrange bread in a single layer on a parchment-lined rimmed baking sheet. Bake, tossing halfway through, until completely dried out, 18, 20 minutes.

  2. Meanwhile, melt butter in a small saucepan over medium heat. Whisk in sugar and 1/2 cup water and cook until sugar is dissolved. Whisk in cinnamon, vanilla, and salt. Transfer syrup to a large bowl, add bread, and toss quickly until coated. Using a slotted spoon, return cubes to baking sheet; discard remaining syrup. Bake bread, tossing halfway through, until sugar is slightly caramelized, about 10 minutes more. Let cool slightly.

  3. Bites can be made 1 day ahead. Store in an airtight container at room temperature.