- 5 1/2 to 6 cups 1/2- inch cubes from 1 loaf Classic Cranberry Nut Bread
- 1/4 cup sugar
- 1 teaspoon curry powder
- 3/4 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly cracked pepper
- 1/4 teaspoon salt
- 1/4 cup butter, melted
Preheat oven to 300°F. Place cranberry bread pieces on two 15 x 10 x 1-inch jelly roll pans. Bake for 10 minutes. Stir; continue baking for 8 to 10 minutes more. Remove from oven; let cool completely on pans.
Meanwhile, combine sugar, curry powder, paprika, cumin, pepper and salt in a small bowl. Mix well.
Place cooled croutons in large bowl. Pour melted butter over croutons and immediately sprinkle with sugar mixture. Toss well.
Preheat oven to 300° F. Return croutons to jelly roll pans. Bake for 5 minutes; stir and continue baking for 8 to 10 minutes more. Let cool on pans. Use as croutons on your favorite salad.
Makes 5 ½ cups.