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Cinnamon Melba Toasts: How To Recycle a Stale Loaf of Bread

Cinnamon Melba Toasts are thinly sliced homemade Melba-like toast sprinkled with cinnamon and sugar. They taste a lot like the cinnamon crisps sold at The Corner Bakery.

cinnamon melba toast made with a loaf of stale bread

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.

Cinnamon Melba Toast in a dish

Three reasons why you should try Cinnamon Melba Toasts:

1. It makes the bread seem to go further when sliced thin.
2. Cinnamon Melba Toasts 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)

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!

How to make Cinnamon Melba Toasts from scratch:

#1

Slice your loaf of bread thin–about 1/8 to 1/4-inch thick.

In other words, slice it as thin as you can without the bread turning into crumbles.

#2

Brush both sides of each slice with melted butter.

#3

Sprinkle with a mixture of 2 tablespoons of granulated sugar + 1 teaspoon of cinnamon.

If you want to “guild the lily,” sprinkle sanding sugar on top of the cinnamon-sugar mixture. It is so-o-o good.

#4

Bake at 325˚F until toasts are golden brown.

Since it’s pretty much impossible to slice the bread evenly by hand, you can expect some slices to brown quicker than others. Watch closely when the bread starts to brown so you can pull out those that are done first.


CINNAMON CRISPY TOASTS


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    Paula

    p.s. Questions? Email me: paula at saladinajar.com.

    Yield: 24

    Cinnamon Melba Toasts

    Cinnamon Melba Toasts

    In taste and appearance, these resemble the cinnamon toast crisps sold at the Corner Bakery.

    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes

    Ingredients

    • Slightly stale loaf of uncut sandwich or sweet bread
    • One squirt of spray butter per slice
    • 2 tablespoons sugar
    • 1 teaspoon cinnamon or cardamom
    • Sprinkle of coarse-textured sanding sugar

    Instructions

    Preheat oven to 325 degrees Fahrenheit.

    1. Slice slightly stale loaf of bread (because it is firmer) as thin as you can. Try for 1/8 inch.
    2. Arrange slices on a cookie sheet so they don't overlap. Save time by using a silicone baking sheet or parchment paper on the tray so you won’t have to wash it.
    3. Spray each slice with one squirt of spray butter.
    4. Sprinkle lightly with the cinnamon-sugar mixture.
    5. To make them really special, sprinkle with some sanding sugar (coarse texture).
    6. Bake at 325 degrees for about 15+ minutes.

    Notes

    The time to bake 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.

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    Nutrition Information:

    Yield:

    24

    Serving Size:

    2

    Amount Per Serving: Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 21mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 1g

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    Elisabeth

    Friday 26th of August 2011

    Just made some, and they are yummy! What is the best way to store them?

    Paula

    Friday 26th of August 2011

    Hi Elisabeth, Freeze them in a plastic bag or container. If I didn't put some in the freezer, I would eat them all in a day. :-)

    Julia

    Saturday 6th of August 2011

    My breads keep well in the fridge in a plastic container just made for bread, wrapped in grocery produce bags. I have the 12" long narrow loaf pans, so this works out perfectly for storage. I always liked the bread I was getting from my Zojirushi but for the bottom few slices, and storage in the fridge was also a problem, and the slices SO large, so now I just use the dough cycle, shape my loaf and put it on the bottom shelf of my dish cabinet that has a fluorescent light attached on the underside and in 15 minutes I come back, turn the oven to 400 degrees, and return in another 15 minutes at most and put in the oven for 25 minutes and turns out just really great bread.

    Paula

    Sunday 7th of August 2011

    Love my Zoji too Julia.

    CherylK

    Sunday 24th of July 2011

    What a terrific idea! I am definitely going to try this. In fact, I have a loaf of chocolate chip banana bread in the freezer that my sister-in-law gave us. Hubby isn't crazy about chocolate chips in his banana bread but I'll bet he'd like it made into crispies! BTW, I came here via a tweet from Kalyn's Kitchen!

    Paula

    Sunday 24th of July 2011

    Hi Cheryl, These are addictive with a little cinnamon and sugar on them. Just warning you. :-)

    Jaeny

    Thursday 19th of May 2011

    For leftover breads, I put garlic spreads on them and toast them till their crisp for a good serving of garlic toasts. Everybody at home loves them, and no bread goes to waste. It's both healthy and delicious.

    Paula

    Thursday 19th of May 2011

    Jaeny, Why didn't I think of this? Great idea! Have some bread in the freezer right now that would be perfect for this. Thanks so much for writing.

    LWest

    Tuesday 27th of April 2010

    I put a tsp. of lemon juice in all homemade bread recipes. It keeps it fluffier longer. I also slice and put in a container in the fridge. like this idea for a snack, especially since it's sliced thin.