Cinnamon Sage Croutons


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I don't think butter (or bacon, for that matter) makes everything better — just most meals! And I do thoroughly enjoy them both!  In moderation, these things are okay!

I really love adding flavors to softened butter. When you do this, it becomes what the culinary world calls a "compound butter."  Compound butters can be spread on bread, basted on chicken, melted over meat, added to rice or sauces — the list goes on.

This recipe adds an interesting and delicious flavor combination to these wonderful croutons. You can break the croutons into smaller pieces for a salad, or serve them whole with soup. (Or just go ahead and eat them!)  Give them a try alongside Butternut Squash Soup!

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  • 1 (approximately 7-inch) baguette or dinner roll
  • 4 tablespoons unsalted butter, softened
  • 1/4 teaspoon cinnamon
  • 1 1/2 teaspoons finely chopped fresh sage leaves
  • Salt and pepper to taste


Serves 4 to 6
Prep Time: 5 minutes
Cooking Time: 1 minute

Turn on the broiler and cover a baking sheet with foil.  

Use a serrated knife to slice your bread on a bias — into about 8 slices — and place them on the foil-covered baking sheet.

In a small bowl, use a small spoon to blend the butter, cinnamon and sage.

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Season to taste with salt and pepper, and then spread evenly over each slice of bread.  

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Place under the broiler until the edges of the bread begin to brown, about 1 minute.