My two day old bread was going to be used for French toast on Sunday morning, but I realized we were out of milk and maple syrup. So instead I made croutons for a Caesar salad. After you see how easy it is to make these and how much more tasty they are, you'll never go back to store bought again.
Ingedients:
2-3 Tbs. of butter
Stale bread (French loaf, sour dough, Italian loaf)
1 Tsp of Fresh Rosemary, chopped (you may want to add more depending on the amount of croutons you're making)
For the croutons:
Cut stale bread into even-sized cubes. The bread should be a little dry, at least a day old. If the bread isn't a little dry, spread the cubes out on a baking sheet and put them in a warm oven for about 10 minutes dry out, just a little dry on the surface so that they brown better, and they hold up better when tossed in a salad or baked in a stuffing.
Melt butter on medium high heat in a large saute pan. Add the croutons and mix them up in the butter so they get lightly coated. Add the rosemary. Spread the croutons out in a single layer in the pan. Then don't stir them until they start to brown on one side. Once they start to brown, lift them up and turn them over, so more sides brown. When the croutons are at least a little toasted on a couple of sides, remove from heat.
If storing, let cool completely before putting in an airtight container. Otherwise the steam released from the warm croutons will take away their crunch.
Ingedients:
2-3 Tbs. of butter
Stale bread (French loaf, sour dough, Italian loaf)
1 Tsp of Fresh Rosemary, chopped (you may want to add more depending on the amount of croutons you're making)
For the croutons:
Cut stale bread into even-sized cubes. The bread should be a little dry, at least a day old. If the bread isn't a little dry, spread the cubes out on a baking sheet and put them in a warm oven for about 10 minutes dry out, just a little dry on the surface so that they brown better, and they hold up better when tossed in a salad or baked in a stuffing.
Melt butter on medium high heat in a large saute pan. Add the croutons and mix them up in the butter so they get lightly coated. Add the rosemary. Spread the croutons out in a single layer in the pan. Then don't stir them until they start to brown on one side. Once they start to brown, lift them up and turn them over, so more sides brown. When the croutons are at least a little toasted on a couple of sides, remove from heat.
If storing, let cool completely before putting in an airtight container. Otherwise the steam released from the warm croutons will take away their crunch.
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