Homemade Croutons are one of those tasty treats and also one of my favorite things to eat. I have yet to meet anyone that can resist them. Even my carb conscious Aunt Bobbi, is a fan of these crunchy, herby, buttery morsels of goodness.
Not only do they cut down on waste, they are less expensive and a BAZILLION times tastier then store bought.
If you have 30 minutes, some bread that needs to be used up and a few extras, you are good to go. If you don't have some bread lying around, no worries! Grab a loaf of day-old from your local grocer or bakery. Here is the thing, you can use ANY kind of bread, even sliced sandwich bread will work. Rye, Wheat, White, French, Olive...ANY kind of bread!
Once you have your bread base you can decide how you want to spice it up. You can even make sweet spiced croutons which are yummy on top of pudding/yogurt, dipped in peanut butter or plain, paired with some fruit and cheese for a quick snack.
Savory croutons are also great paired with some fruit and cheese for a quick snack, sprinkled on top of a bowl of soup or of course next to salad dressing, America's top choice for a salad topping.
There is even a Italian Salad called Panzanella that is made of croutons and veggies...MMMMMMMMMM! (Croutons for Panzanella are not toasted as long as regular croutons). Below you will find links to a few of my favorite Panzanella recipes AND one of my own creations.
Suggested Savory Spices (My Favorites):
Kosher SaltPepper
Garlic~Powdered, Granulated or Fresh Minced)
Rosemary
Dill
Parmesan
These are the ones I utilize the most but there are TONS of spices, try some of your favorites. Use a combo of what I have listed or just one. My standard mix is Salt, Pepper and Fresh Minced Garlic. I put the garlic in with the butter and oil as it cooks to infuse flavor.
Sweet Spices:
SugarCinnamon
Vanilla Bean
Orange Sugar *see below*
*Orange Sugar~Zest of one orange per 1/2 C. of sugar. Zest orange and in bowl with spoon or with mortar and pestle mix/force into sugar. Store and use till gone. Orange flavor will be most prominant the first few days after mixing.*
In addition to your chosen spices you are going to need a oil of some type to bind the spices to the bread and aid in the cooking. I like to use a combo of butter and olive oil for my savory croutons and for my sweet, butter and a whisper of vegetable oil. You can just just use oil if you want but I like the flavor the butter adds.
When making sweet croutons you can omit the vegetable oil but adding oil to your butter when melting; will keep your butter from burning, a trick I learned from watching Nigella Lawson, one of my favorite cooks. You don't need to a lot, a few tablespoons will work.
You will need approximately 1/4-C. oil/butter combo, per 3 C. of cubed bread. You can use less or you can even use a wee bit more, if you want some truly decadent Croutons. *wink*
Whole Lotta Croutons ~ Stacey Harmon-Roeber
Day old or stale bread
Butter
Olive Oil or Vegetable Oil
Spices
Directions:
- Preheat oven to 350 degrees F
- In small saucepan on med/low melt butter and oil together. (If using fresh garlic, add now)
- Cut or tear bread into cubes/pieces. (As big or as small as you like)
- Place bread on cookie sheet, heap into a pile.
- Drizzle with butter/oil mixture
- Sprinkle on whatever dry spices you have chosen.
- Use spatula or hands and toss it all together.
- Spread Croutons out evenly on cookie sheet.
- Place in oven, center rack.
- Bake for 15 minutes, turning/tossing every five minutes.
- Enjoy!
All cut up.
Stacked and ready to be coated.
Mix'r up! (I ditched the spatula and used my hands)
Warm, garlic, buttery crunchy GOODNESS!
IF they last that long, croutons can be stored in air-tight container for up to one week.
These are easy, economical, amazing YUMMINESS! Make them once and you will think twice before buying pre-made at the store.
Have your kids join you! They will love sprinkling on the spices or helping tear/cut up the bread into small pieces.
Let me know what you think or if you have any questions!
Panzanella Recipes:
Fruit Basket Upset Panzanella ~ Stacey Harmon-Roeber
- 1 lb. Strawberries (topped and halved)
- 1/2 lb. Grapes (seeded and halved)
- 1 Pint Blueberries
- 1 Pint Raspberries
- 1 log Goat Cheese, refrigerated
- 4 tablespoons butter melted with 2 tablespoons vegetable oil.
- 1 loaf Italian Bread cut into 1-2" cubes.
- 4 tablespoons orange sugar *see below*
- 1/2 lemon, juiced
- 1/2 orange, juiced (use rind for orange sugar)
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
Directions:
1. Preheat oven to 350 degrees F.
2. Toss the bread chunks with oil/butter mixture until the bread is wet with the oil, sprinkle with orange sugar. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes (toss/mix halfway through cook time). Remove and cool slightly.
3. While the bread is going, make the dressing. In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons safflower or vegetable oil and whisk together.
4. In bowl mix fruit and slightly cooled bread, drizzle with vinaigrette and gently toss. Crumble goat cheese on top and serve. (If you don't like goat cheese, top with creme fraiche or whipped cream)
This is a fun and surprising Spring and Summer Dessert, that takes little time but will WOW your friends and family.
This is a fun and surprising Spring and Summer Dessert, that takes little time but will WOW your friends and family.
Jamie Oliver~ http://www.jamieoliver.com/magazine/recipes-view.php?title=panzanella
Ina Garten~ http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe/index.html
Tyler Florence~ http://www.foodnetwork.com/recipes/tyler-florence/winter-panzanella-recipe/index.html
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