I know, a little late, but better than never! As promised, here is my crouton recipe.
Keep it simple, the best ones always are.
CROUTONS
1 loaf Pugliese style bread (or other of your choice)
1/2 to 1 cup unsalted butter, melted (can also use olive oil if desired)
I like to cut the bread open and tear the pieces, but you can also cut it in cubes. I just find that the croutons have a better texture to me when they’re torn. Toss with melted butter, the more you use the more buttery they’ll taste. Lay out on a cookie sheet and bake 400 degrees until desired level of crispness is given. (I usually do mine for about 10 to 15 minutes).
VARIATION: For parmesan garlic croutons, just sprinkle with some grated parmesan and garlic seasoning before cooking
Croutons
Ingredients
- 1 loaf Pugliese style bread (or other of your choice)
- 1/2 to 1 cup unsalted butter, melted (can also use olive oil if desired)
Instructions
- I like to cut the bread open and tear the pieces, but you can also cut it in cubes. I just find that the croutons have a better texture to me when they’re torn. Toss with melted butter, the more you use the more buttery they’ll taste. Lay out on a cookie sheet and bake 400 degrees until desired level of crispness is given. (I usually do mine for about 10 to 15 minutes).
- VARIATION: For parmesan garlic croutons, just sprinkle with some grated parmesan and garlic seasoning before cooking
