I kid you not—Once you’ve made homemade croutons, you’ll never buy another store-bought box again. Also, stored in airtight containers, they keep forever!
Ingredients:
1 loaf Pepperidge Farm Farmhouse bread, or an equivalent amount of any good gread (or even your left-over breads.)
1 stick unsalted butter
3 or 4 cloves garlic, peeled and minced
1/2 cup Canola Oil
Salt
Technique:
Cube the bread into the size you desire for croutons, place in a deep bowl and ‘fluff’ for a day so they’re not soft.
In a large frying pan, melt the butter and Canola oil, adding the garlic. Cook until the garlic is soft, and then remove. (Put the garlic in a little container to be used later for other purposes.)
Bring the butter mixture to a bubble, and add all the bread at once, stirring quickly to coat.
Shake salt over the croutons, stirring again.
Stir often until the cubes are no longer soft, but are a golden brown, and firm.
Completely cool on a cookie sheet–then store in zip-lock bags.
Keeps indefinitely, and is a must with salads and soups. (In particular, Gazpacho.)
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