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Categories:Viewed: 22 - Published at: 3 years ago
Ingredients
- 3 cups Day Old Sourdough Bread
- 1/4 cups Olive Oil
- 3 Tablespoons Grated Parmesan Cheese
- 1/4 teaspoons Garlic Powder
- 1/4 teaspoons Salt
- Black Pepper To Taste
- 4 Tablespoons Salted Butter (If Using Unsalted, Sprinkle Bread Cubes With A Pinch Of Salt)
- 3 cups Torn Sourdough Bread
- 1/4 teaspoons Dried Thyme, Or Your Favorite Herb
Method
- Makes 3 cups croutons.
- For oven method croutons: Preheat the oven to 375 degrees 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 its 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.
