Hearty Breakfast Trail Mix

Preheat oven to 300ºF.

Place bread on a large baking sheet. Bake in oven for 4–6 minutes to slightly dry out. Remove from oven. Set aside. Increase heat to 350ºF.

While the bread bakes, place butter, olive oil, brown sugar, and cinnamon in a small saucepan on medium heat. Cook stirring occasionally until butter melts and ingredients combine. Remove from heat and allow to cool a few minutes.

Drizzle butter mixture onto croutons making sure to cover as much surface area as possible. Mix, using hands to work the butter mixture into the croutons. Bake for 5 minutes. Remove from oven. Stir croutons to ensure even browning. Bake for and additional 5 minutes or until croutons are crispy. Cooking time may vary; if you need to bake it longer, be sure you check on it frequently. Remove and allow to cool on baking sheet.

While croutons bake, preheat large skillet on medium high heat. Cut bacon into 1/2-inch strips. Cook, stirring frequently until brown and crispy, about 10 minutes. Remove from skillet and place on paper towels to drain fat. Set aside to cool.

Mix together cooled croutons, bacon, cranberries, and pistachio in a large mixing bowl. Serve or store in an airtight container in the refrigerator.