Cut each piece of bread diagonally into quarters**. Brush the melted butter generously onto both sides of each triangle of bread. Dip both sides of the bread into the cinnamon sugar mixture (be generous) and transfer to the baking sheet. Repeat with all of the bread, you should use all of the melted butter and cinnamon sugar. If you have a little bit leftover you can add another piece of bread.
Bake for 20-25 minutes, until the bread is lightly browned and toasted. I rotate the baking sheet halfway through bake time just to be sure all pieces bake evenly. Immediately transfer the toasts onto a cooling rack to allow them to cool and crisp up.
Notes
*I’ve used salted and unsalted butter. I prefer salted, but use what you have.
**Before cutting each slice of bread, I like to press/flatten the bread to make the pieces thinner, which makes them bake up even crispier. This is optional, based on your personal preference.
This keep in a tightly sealed container at room temp for up to 4 days.
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