Ready in 1 hour
This works very well for other salads too. I started making these years ago and everyone loves them. It takes a just a little time to do these and you can freeze the extra.The biggest problem is that you tend to eat them as fast as you make them. The method converts easily to making larger "Rustic" croutons from a day old Italian loaf.
"Thanks for the idea! I used this recipe to keep from wasting rye and pumpernickel bread slices leftover from a dip tray. Now the croutons taste great on my salads! "
Preheat the oven to 250 degrees
Cube all of the bread into postage stamp sizes and place them into individual piles. Add 1/4 of the butter to a pan and melt it over moderate heat. Toss in equal amounts of bread from each pile into the pan. Dust the tops with Onion and Garlic Powder
Take a deep breath and a sip of wine. Using your finger and a fork turn each crouton over (This exercise will increase your tolerance to pain and you will become quicker at the process of making the croutons) Dust the second side and brown. Add a twist of black pepper and a pinch of salt into each batch. The last batch gets a pinch of Italian spices.
Depending on the size of the pan you should be able to do these amounts in four batches. The idea is to toast each batch and dry the croutons in the oven on a cookie sheet. Drying time will take about 40 mins
brettnleosmom 1y agoThanks for the idea! I used this recipe to keep from wasting rye and pumpernickel bread slices leftover from a dip tray. Now the croutons taste great on my salads!
HenrysKitchen 7y agoKeep the pan wiped out between batches. Place the croutons in a zip lock bag only after they have cooled! Remove the air from the bag with a straw and freeze them or use them right away! Great for all salads or toppings for soups. [I posted this recipe.]