Cinnamon Toast Crumb Crust

• 2 sticks unsalted butter
• 1/2 cup sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon cinnamon
• 4 cups diced crusts and end pieces from 1 loaf of packaged white bread (10 ounces crusts)

1. Preheat the oven to 325.
2. In a saucepan, melt the butter.
3. Cook over moderate heat, stirring, until the butter is golden brown, about 8 minutes; strain into a glass measuring cup.
4. Reserve the browned butter solids for the Brown Butter Custard Pie.
5. Pour half of the melted butter into a bowl.
6. Add the sugar, salt, cinnamon and bread, and toss.
7. Spread the bread on a baking sheet and bake for 35 minutes, stirring once or twice, until golden.
8. Let cool.
9. Rewarm the remaining butter; pour into a food processor.
10. Add the croutons and pulse to fine crumbs; spoon the crumbs into a 10-inch pie plate.
11. Refrigerate for 5 minutes.
12. Press the crumbs over the bottom and sides of the pie plate; refrigerate the crust until chilled, 15 minutes.

butter, sugar, kosher salt, cinnamon, white bread

Taken from www.foodandwine.com/recipes/cinnamon-toast-crumb-crust (may not work)