Homemade Croutons

• Vegetarian

• Produce

  • 1/4 tsp Garlic powder
  • 1/4 tsp Thyme, dried

• Baking & Spices

  • 1 Black pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Bread & Baked Goods

  • 3 cups Sourdough bread, day old
  • 3 cups Sourdough bread

• Dairy

  • 4 tbsp Butter, salted
  • 3 tbsp Parmesan cheese, grated

Found on thepioneerwoman.com

Description

Ingredients

• FOR OVEN METHOD CROUTONS:
• 3 cups Day Old Sourdough Bread
• 1/4 cup Olive Oil
• 3 Tablespoons Grated Parmesan Cheese
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Salt
• Black Pepper To Taste
• FOR SKILLET METHOD CROUTONS:
• 4 Tablespoons Salted Butter (If Using Unsalted, Sprinkle Bread Cubes With A Pinch Of Salt)
• 3 cups Torn Sourdough Bread
• 1/4 teaspoon Dried Thyme, Or Your Favorite Herb

Directions

• Makes 3 cups croutons. For oven method croutons: Preheat the oven to 375º F. In a large bowl, combine the bread, olive oil, parmesan cheese, garlic powder, salt, and pepper. Toss well to distribute the ingredients. Spread the bread cubes out on a sheet pan, giving them plenty of space in between. Bake the bread cubes for about 10 minutes, or until slightly golden brown and crisp. Keep in mind that the staler and older the bread, the quicker it will brown, so color is a good indication of when it’s done. Remove the croutons from the oven, and enjoy! For skillet method croutons: Melt the butter in a large skillet over medium heat. Add the torn bread pieces to the pan, and sprinkle with the dried thyme. Let the bread cubes sit in the pan for a few minutes until golden brown on at least one side, then you can give it a stir. Keep cooking for a total of about 10 minutes, until the croutons are golden and crisp. Enjoy! Storage: Croutons will keep in an airtight container for a couple days at room temperature. Make sure the croutons are completely cool before storing. Note: Recommended bread for croutons are any of the crusty loaf varieties, like sourdough, ciabatta, boule, etc.