Crescent City Croutons Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a pot over medium heat.
• Cut each bread slice into 16 cubes; add bread cubes and garlic powder to melted butter. Stir to coat. Transfer coated bread cubes to the prepared baking sheet.
• Bake in the preheated oven until crispy, 8 to 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

Steps:

• 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.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
• Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.