Leftover bread? Make it into a cruller!
Cinnamon Raisin Pumpkin Crullers
- Servings: Varies
- Prep Time: 10 hr
- Cooking Time: 10 hr
Ingredients
- Spray oil of your choice (we use Winona Pure)
- Glutino Cinnamon Raisin Bread
- Pureed pumpkin (2 teaspoons per slice of bread)
- Cinnamon & sugar mixture (usually one part cinnamon to two parts sugar)
Preparation
- Preheat oven to 350°.
- Cover a baking sheet with parchment paper and spray with oil
- Set it aside
- Taking a slice of bread, spread the pumpkin onto the slice
- Smoosh it into a cruller form
- It may take a few minutes and the bread may begin to break apart, but continue to form it
- Spray with spray oil (I recommend sunflower or coconut as they are more of a mild taste)
- Finish molding the shape
- Sprinkle with cinnamon and sugar
- Place onto the lined baking sheet
- Bake for five minutes
- Turn the cruller over, sprinkle with more cinnamon and sugar and bake another five minutes
- Allow to cool on parchment paper
Recipe Tags
These will be very soft and cakey crullers and are best served while still warm. You may keep them store in an airtight container, then reheat and add additional cinnamon and sugar.
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