Prep 10 mins
Cook 10 mins
This was a readers tip in Fine Cooking. No recipe with it, but when I read the tip it made sense to me. The lady said you can make more croutons in the wok then on one oven tray....The amount of oil may seem a lot but this is for many croutons and you will need it to crisp them proper. If you want to add Parmesan to the croutons, do that after you turned off the heat, sprinkle on and toss quickly.
- 4 -5 cups bread cubes
- 6 tablespoons vegetable oil, I use 3 olive oil and 3 canola oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or a mix) or 1 teaspoon oregano (or a mix)
- Mix the oil, garlic powder and herbs in a large bowl.
- Add the bread cubes and toss until coated all around.
- Get your wok really hot, add the bread and stir-fry until nicely browned.
I used whole-wheat baguette and canola oil. I used garlic powder and dried oregano. It's so yummy and easy to do. I won't buy anymore croutons. My son loved them. Thanks Pets :) Made for your Cookathon
these croutons are sooo good and crunchy! I also added a pinch of salt right before they were done, and tasted even better!! Thank you for posting:)
great way to use up old bread, I used italian sesame bread and light jewish rye bread, squished some fresh garlic (sliced thin) into the oil, tossed in a wee bit of organic curry powder and after toasting in wok, salted them lightly with Flower of the Sea salt and a small dusting of vegetarian parmesan. Weird but good.