Turn stale babka into crunchy, cinnamon-y breakfast cereal.
. You can also toss in chopped nuts, like sliced almonds or cashews, for added crunch. Spread onto a baking sheet lined with parchment paper and pop in the oven. You’ll start to smell the heavenly cinnamon sugar aroma after 5 minutes—when my roommates flooded the kitchen asking me to save them some—but wait 25 minutes before giving the pieces a toss, and then bake for another 25 minutes or so, until the cubes are golden brown.
After waiting for the cereal to cool , Yeh suggests accompanying the cereal with milk or yogurt. Or just eat it straight: The cereal has a toasted, warming, chocolatey flavor and a satisfying crunch. And the best part—it will be good in an airtight container for up to a few weeks.by Molly Yeh, published by William Morrow, an imprint of HarperCollins Publishers.
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