This recipe is best with white sandwich bread. White bread allows the flavors of the butter and cinnamon sugar to shine without the actual flavor of the bread competing. If you only have wheat or multi-grain bread, you can still use it (I have done so successfully), but I find the outcome more decadent with white bread.
Use bread that is not too soft/squishy. The bread needs to hold up to brushing both sides with butter and coating in cinnamon sugar. I use sandwich bread that is several days old.
Don’t skimp on the butter and cinnamon sugar; you should use all of it.
If you want these extra crispy you can flatten each piece of bread making each piece even thinner.
Storage
One of the great things about these cookies is that they keep well for several days. After cooling completely, store in an airtight container at room temperature for up to 4 days.
Nutrition
Calories: 268kcal | Carbohydrates: 29g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 258mg | Potassium: 29mg | Fiber: 1g | Sugar: 18g | Vitamin A: 473IU | Calcium: 76mg | Iron: 1mg
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