MICHAEL'S BROWN BREAD PRALINE
50g (1-2 slices) stale wholemeal bread
30g (3 tbsp) unsalted butter
50g (1/4 cup) sugar
1/2 tsp cinnamon or allspice
- Crumble the bread but not too finely. In a small frypan over a medium heat place butter melt and add bread. Cook stirring occasionally until crisp.
- Sprinkle bread with sugar and spice and stir. Continue to cook stirring frequently until crumbs begin to caramelise and are a pale golden colour.
- Transfer praline to a low-sided tray and leave to cool. Store in an airtight container for up to 2 weeks or in the freezer as a standby.