SCRAPE any frosting off the leftover pound cake.

CUT all the edges off the cake. You don’t want any brown crust left.

SLICE the cake into 1-inch segments. Cut each piece into 1-inch cubes.

LAY the cake cubes on a baking sheet in a single layer. Dry the cake for 24 to 48 hours.

PREHEAT the oven to 250°F (120°C). Line a baking sheet with parchment paper.

STIR the cinnamon and sugar together in a small bowl.

MELT the butter in the microwave for about 20 seconds. Heat again in 10-second increments until it is melted.

POUR the dried cake cubes into a large mixing bowl.

DRIZZLE the melted butter on the cubes and mix to combine.

SPRINKLE the cinnamon sugar onto the cubes and stir until each cake cube is coated.

LAY the cake cubes on the baking sheet in a single layer.

TOAST in the oven for 10 minutes. Stir and toast again for another 10 minutes. Repeat 3 or 4 times for a total of 30 to 40 minutes or until the cake cubes begin to look toasted. 

REMOVE the cubes from the oven and turn the oven off.

COOL the croutons completely. Use them immediately or store them in an airtight container on the counter.