Got some day-old bread? Why not make croutons? It is pretty darn easy...here's how I do it.
Start with about a 1lb loaf of day old bread (or the equivalent in bits of old bread you've saved up). This is a Rosemary-Sea Salt bread I got from a "day old bread" giveaway.
Slice and cube the bread into bite-sized pieces and place in a large bowl.
Drizzle oil by 1/4 cups full over the cubes, mixing thoroughly between each addition. Add 3/4 cup total - or enough to drench your bread cubes. Add seasonings of your choice (salt, pepper, herbs) and stir well.
Lay cubes on a a baking sheet in a single layer (use one with sides to make stirring during baking easier). Place in a 275 degree oven and bake for an hour or more depending on your desired crunchiness.
I like my croutons really crunchy, so I leave them in for close to two hours. But keep a close eye one them and stir them frequently!
Store in an airtight container or baggie. A one pound loaf will fill two of these large (Qt. size) mason jars, plus a little extra.
Enjoy in soup or on salads. Watch out, you'll be tempted to snitch them right from the jar, too.
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The Last Broiler
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