Making your own croutons is all around GOOD stuff – those little bags in the store are ridiculously priced. They are SO tiny, and much more expensive than if you were to make your own.
We try to keep a bag of croutons all the time at the house, that way we have them available when we eat salads (and have too much lettuce to use up).
We always keep our stale bread for croutons – we’ll throw in the freezer and then when we have enough we’ll make what we can. You can also keep your eyes open for Day Old Bread in the store – any bread will do… I picked up a loaf of Organic Alpine Valley Bakery Sunday, and today they had a HUGE loaf of Sourdough, so it worked out great.
It’s so hard not to snack on these, I think my kids are worse than I am ;)
- 1/4 C. Butter, Melted (or 2 you can also use Olive Oil)
- Garlic Salt or Seasoning Salt
- 1/2 Loaf Bread, or 15 slices - Sourdough works great, I would stay away from store brand cheap varieties, it needs to have substance
- Cut the bread into 1/2 inch squares, and put in a bowl
- Toss with 1/4 C. Melted Butter or 2 Tbsp Olive Oil
- Spread on a foil-lined Cookie Sheet (I used Baking Mats)
- Lightly sprinkle with Seasoning Salt
- Bake at 400 for 10-15 minutes
- Keep in a sealed bag or container
Leave a Reply
You must be logged in to post a comment.