Wednesday, March 26, 2014

Easy Croutons


I seriously love croutons.

Homemade croutons.

Oh, there are some pre-packaged croutons that I like . . .

but give me homemade croutons and I'm happy.

Truthfully, I was sad when my cherubs decided that they didn't like croutons and ranch dip for a snack anymore!

That's when they were very little preschool cherubs!

This weekend, I made more cinnamon grilled chicken.

I knew the cherubs could take chicken sandwiches in their lunch

and we could have the chicken on salad for dinner.

That's when I decided we needed croutons too!

Last week, I made bread and I took some of that

and transformed it into croutons!

I wouldn't suggest using regular sandwich white bread,

but you can definitely use any "sturdy" bread and make your own salad croutons . . .

or snacking croutons!

Easy Croutons

Leftover bread, cubed (you'll want a firm dense bread such as French bread or homemade bread)
olive oil
seasonings -- salt and pepper is a great place to start

Preheat oven to broil, 350 degrees.

Cube desired amount of bread.  Try to keep bread cubes uniform in size and bite sized.  This way the bread will toast and dry out more consistently.  Place bread cubes in a bowl.

LIGHTLY drizzle olive oil over the bread.  Do NOT soak the bread.  You want just enough to very lightly coat the bread so that the seasoning will stick. Toss the bread pieces around.

Sprinkle desired seasoning over the bread and toss to distribute the seasoning.  Go lightly -- it's much easier to add seasoning if needed.  It's impossible to take off too much!

Taste a bread cube for flavor.  If you don't like it now, you won't like it baked!  Adjust if necessary.

Spread the cubed bread onto a cookie sheet in a single layer.

Watch carefully, and stir every few minutes.  Essentially, you are allowing the bread to dry out and become crispy and browned. 

Remove from the oven and allow to cool.

Keep leftovers in an airtight container.

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