July 2, 2011


Making your own homemade Croutons using left over Bread or even fresh Bread you have just made can turn a boring Salad into something amazing.   Croutons add that flavorful crunch and break up the veg monopoly of a salad or they give a hot bowl of soup more character.  Homemade Croutons take a millions times better than any stale store bought ones that are full of who knows what and probably older than your middle child.   And making Croutons is easy.  Use left over homemade Bread or a good  store bought loaf  like Brioche or Challah or any good French Baguette.  Almost any good Bread will work.  Using a good Olive Oil to round out the flavors is also an important ingredient not to skimp on.  Salads and Soups do not need to be boring.  Adding a few crisp and delicious Croutons that you made yourself will make anyone Cooking The Amazing.


Here is the recipe.

2 c  Cubed Good Bread
1/2 c  Extra Virgin Olive Oil
1 t  Fine Grain Sea Salt
1 t  Fresh Ground Black Pepper
2 t  Dried Thyme
2 t  Dried Oregano
1 t  Garlic Powder
1 t  Onion Powder
1/4 t Red Pepper Flakes
1/4 c  Grated Parmesan Cheese

1.  Preheat oven to 350 degrees.  Place a sheet of parchment paper or aluminium foil over a Cookie sheet tray.

2.  Cube Bread into one inch squares with the crusts left on using a serrated knife.  You can use any good Bread or make your own Brioche.  It does not need to be "day old" or stale.  Fresh Bread works just fine.  Just make sure the Bread tastes good because this is the main ingredient.  Bad tasting bread=bad tasting  Croutons.
3.  In a medium bowl stir together the Olive Oil, Sea Salt, Black Pepper, all of the Seasonings and the Parmesan Cheese until well mixed.
4.  Add the cubes of Bread and toss with your hands until well coated with the Olive Oil mixture then spread them out on the covered Cookie Sheet keeping some space between them so they brown evenly as they bake.

5.  Bake at 350 degrees for 15 minutes or until well browned, turning them over with a spatula half way through cooking.  Allow to sit for 10 minutes then serve. Store once completely cooled in an airtight ziplock bag at room temperature.

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