Tuesday, January 11, 2011

Herbed Croutons

Before I start, don't forget to enter Saturday's giveaway for csnstores.com (see posting titled "Another Giveaway from CSN Stores!" dated January 8th!)

After making the Baked Apple French Toast  for our special breakfast guest, I had the ends of the French bread, as well as a slice from the middle, leftover and definitely did not want it to go to waste. These days I'm using the very last of everything to make sure I'm not wasting any money at all. I was able to get a good little pile of bread cubes from the bread ends and knew I could quickly make some croutons while getting ready to head out to run a few errands. These are so simple, quick, and adapt easily to suit your tastes. I used these in a big salad I'll show you tomorrow!

Herbed Croutons
Source: Me
Yields: about 1 1/2 cups of croutons

2-4 slices day old French bread
garlic salt
dried thyme
olive oil for drizzling

Preheat oven to 400 degrees. Arrange the bread cubes in a single layer on a metal baking sheet. Drizzle with olive oil making sure you have enough to coat the cubes well. Toss the bread cubes so that all the sides receive olive oil. Sprinkle pepper, garlic salt, and dried thyme on to suit your tastes. Toss cubes together again to evenly distribute seasonings. Bake in oven for 15-20 minutes, or until the bread cubes are toasty golden and crunchy. Once they are done, transfer to a plate lined with paper towel to cool and store in a ziplock baggie for a couple of days!

Other good seasonings would be oregano, onion powder, Italian seasoning, parmesan cheese, or rosemary! Get creative!


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