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Cinnamon Toast Crumb Crust

  • ACTIVE: 15 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: Makes one 10-inch crust
  • MAKE-AHEAD

  1. 2 sticks unsalted butter
  2. 1/2 cup sugar
  3. 1 1/2 teaspoons kosher salt
  4. 1/2 teaspoon cinnamon
  5. 4 cups diced crusts and end pieces from 1 loaf of packaged white bread (10 ounces crusts)
  1. Preheat the oven to 325°. In a saucepan, melt the butter. Cook over moderate heat, stirring, until the butter is golden brown, about 8 minutes; strain into a glass measuring cup. Reserve the browned butter solids for the Brown Butter Custard Pie.
  2. Pour half of the melted butter into a bowl. Add the sugar, salt, cinnamon and bread, and toss. Spread the bread on a baking sheet and bake for 35 minutes, stirring once or twice, until golden. Let cool.
  3. Rewarm the remaining butter; pour into a food processor. Add the croutons and pulse to fine crumbs; spoon the crumbs into a 10-inch pie plate. Refrigerate for 5 minutes. Press the crumbs over the bottom and sides of the pie plate; refrigerate the crust until chilled, 15 minutes.