Outback Croutons Recipes

Steps:

• Preheat oven to 300. Line a baking sheet with a silicone baking mat.
• Stir olive oil and garlic together in a bowl. Let sit at room temperature until flavors are infused, about 3 hours.
• Place bread cubes in a large bowl. Pour garlic oil through a strainer onto the bread; toss to coat bread with oil. Add 1/2 cup Parmigiano-Reggiano cheese, Italian seasoning, paprika, black pepper, salt, and cayenne pepper; toss to coat. Spread bread cubes out in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Turn croutons and bake 15 minutes more. Push croutons together with a spatula so that they are in a compact rectangle on the baking sheet and no longer spread out; sprinkle remaining 1/4 cup cheese over the top. Bake until cheese is melted and the bread is crispy and crunchy, 10 to 15 minutes more.

Steps:

• Take any amount of bread. Get an electric bread knife and then you can cut three rows one way four rows another. Let sit in open air overnight--the more stale they get the better to cook.
• Take a cookie sheet and evenly spread over so that none overlap.
• Heat oven to 250°. Place in oven for 30-45 minutes. They should have a yellow tint all the way through. Some will burn on edges. Shake cookie sheet to check evenness.
• Take 1 lb of butter and melt to mayo consistency--no more, no less--this is very important! Add to 1/2 cup of house seasoning.
• House seasoning from Outback is mostly paprika, dash of salt, some onion powder and garlic powder and a little bit of cayenne pepper.
• Then mince 1/4 cup garlic. The easy way is to buy cloves that are skinned and use a cheese shredder blade so that its flaky.
• Mix together in melted butter.
• Let crouton bread get room temperature and mix butter and toasted bread gently and evenly coat. Then stick it back in the oven at 275°F Cook for about 10 to 15 minutes or until most butter is cooked. It will always look like it is wet until it cools down for 20 minutes. Shake cookie sheet to see that it evenly coats.

Steps:

• Cut bread into bite sized pieces -- melt butter until it looks like mayo.do not melt to a liquid.croutons will NOT turn out.
• Add garlic and seasoning to butter and blend well and set aside.
• Put bread on a cookie sheet and toast till golden brown.
• Be sure and let cool completely.
• Place butter mixture into a large bowl -- coat bread cubes gently --
• put croutons back on baking sheet and bake at 8-10 minutes.at 350*.
• Gently shake the pan to make sure all are browning correctly.

Steps:

• Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.

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:

• In an ungreased 13-in. x 9-in. baking pan, combine the butter, oil and seasonings. Heat in a 300° oven until butter is melted. Remove from the oven; stir to combine. , Add bread cubes and toss to coat. Bake for 10-15 minutes or until lightly browned, stirring frequently. Cool. Store in the refrigerator in an airtight container.

Steps:

• Cube Bread (large) 1 Slice makes approx 12 - Set Aside.
• Melt butter, garlic and seasoning in microwave for about 45 seconds.
• Add Parmesan cheese to butter mixture.
• Toast bread cubes in a toaster oven on Dark, or in the oven at 375 degrees for about 7 or 8 mins until browned.
• Allow your cubes to cool for a just a moment before tossing them in the butter mixture.

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.