Crescent City Croutons

New Orleans is called the Crescent City because of the crescent curve the Mississippi river makes there. These seasoned croutons are from Chef Emile Stieffel. You may, of course, lessen the "heat" by cutting down on the peppers.

• Ready In: 1 hr 45 mins
• 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

1. 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.
2. 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.
3. Arrange the croutons in a single layer on a 1/2 sheet baking or a jellyroll pan.
4. 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.
5. Allow the croutons to cool, place in a shallow serving bowl and serve with salads.