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| I was never a crouton lover until I started making them at home. Homemade croutons are the easiest thing to make and so much better than store bought. No bread goes to waste as I make these golden, crunchy nuggets for our daily salads. Now that fall weather is here I can't wait to make some tomato soup for these croutons! |
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| Today I used sourdough but I use whatever bread I have. |
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| Here's my basic recipe but you can get creative with different seasoning. Also, if you are using more or less cubed bread, the ratio of butter/bread is about 1/2 tablespoon melted butter to 1 cup bread cubes. Day old bread will need a little more melted butter. |
Ingredients:
8 cups cubed bread (fresh or day old)
4-6 tablespoons melted butter (use more for day old)
1/4 teaspoon garlic salt
Instructions:
1. Preheat over to 300 degrees. 2. Spread bread cubes on a cookie sheet in a single layer.
3. Drizzle melted butter over and sprinkle garlic salt, toss lightly and again spread cubes in a single layer.
4. Bake, stirring croutons every 10 minutes, for a total of 30-40* minutes until they are golden and crispy.
5. Cool and store croutons in an airtight container or ziplock bag. Will store for about 2 weeks.
Notes: *Baking time will vary depending on the type of bread.
