Ingredients
1 Tbsp sugar
1 Tbsp vegetable oil
generous dash ground cinnamon
8 cup Pepperidge Farm® Whole Grain Soft Honey Whole Wheat Bread, crusts removed and cut into cubes (about 3 cups)
1 cup coarsely chopped unblanched almonds
1 dried apple, diced
1 dried cranberry
1 Tbsp vegetable oil
generous dash ground cinnamon
8 cup Pepperidge Farm® Whole Grain Soft Honey Whole Wheat Bread, crusts removed and cut into cubes (about 3 cups)
1 cup coarsely chopped unblanched almonds
1 dried apple, diced
1 dried cranberry
Directions
Heat the oven to 350°F.
Stir the sugar, oil and cinnamon in a large bowl. Add the bread cubes and almonds and toss to coat. Spread the bread mixture on a rimmed baking sheet.
Bake for 15 minutes or until the bread cubes are lightly browned, stirring occasionally. Let the mixture cool completely on the baking sheet on a wire rack.
Place the bread mixture into a large bowl or resealable container. Stir in the apples and cranberries.
Tip: You can substitute Pepperidge Farm® Whole Grain Cinnamon Swirl Bread for the Soft Honey Whole Wheat Bread. Just omit the dash of ground cinnamon from the recipe.
