Crescent City Croutons
photo by Seasoned Cook
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Yields:
-
1 1/2 quarts
ingredients
- 1 day-old French bread
- 3 ounces extra virgin olive oil
- 2 teaspoons granulated garlic
- 1 tablespoon pickled garlic (crushed then minced fine)
- 1 teaspoon granulated onion
- 1 teaspoon paprika
- 1⁄4 - 1⁄2 teaspoon ground cayenne pepper
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon finely ground black pepper
- 1⁄2 teaspoon whole dried thyme leaves
- 1⁄2 teaspoon dried sweet basil leaves
- 1⁄2 teaspoon whole oregano leaves (Required for Italian flavored croutons, optional for Cajun or Creole flavored)
directions
- Cut French bread lengthwise as if for a long sandwich. Then cut the bread lengthwise with two or three cuts from the top to the bottom. Then cut the bread across to produce cubes of bread about 3/4 of an inch thick.
- Place the cubed bread in a large bowl that slopes to a small bottom. This will direct excess oil and seasonings towards the bottom of the bowl. Add the bread to the bowl and all of the seasonings. Toss gently for several minutes, it is important to insure that the seasonings are distributed evenly and that the oil is completely absorbed by the bread.
- Arrange the croutons in a single layer on a 1/2 sheet baking or a jellyroll pan.
- Preheat oven to 350F, place the baking sheet in the oven, then turn off the oven immediately. Bake the croutons for 90 minutes, do not open oven during that time.
- Allow the croutons to cool, place in a shallow serving bowl and serve with salads.
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Reviews
-
It's going to take a *strong* salad to stand up to the flavors in these croutons. ;-) Wowzer - these pups are spicy! Definitely glad I went with the low end on the cayenne. I too was missing the _pickled garlic_ ingredient so I subbed minced fresh garlic. I nibbled on a few - pretty good just as a snack. Since they're bigger than the croutons I usually make, I think I'll use some as soup _floaters_ too. Thanks for the fun recipe!
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RECIPE SUBMITTED BY
BarbryT
Seattle, WA
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