Guam Books, Recipes, Videos, and More
Homemade Croutons
...use your favorite flavored olive oil to season your old bread.

HOMEMADE CROUTONS

Homemade croutons are super easy to make. Save all the bread ends you don't finish from a loaf of bread, that extra slice of French bread after making French toast, artisan bread that has gone stale, and even a dried-out King’s Hawaiian roll. I like croutons made from stale Nature's Own honeywheat bread because there is a hint of sweetness and they come out on the softer side of crunchy -- as opposed to almost rock hard. Croutons made from crusty breads, like ciabatta or French baguettes, end up being very hard croutons. For the batch of croutons in the picture, I had run out of leftover bread so I picked up a day-old loaf of sliced Italian bread. Once baked and dried, if you will not eat the croutons within a month’s time, keep the croutons in a double layer of Ziploc freezer-gallon bags and store in the freezer. The croutons can be eaten directly out of the freezer as they don’t get any harder when they are frozen.

INGREDIENTS

Set 1

Leftover bread, cubed

Herb-infused olive oil

 

Set 2

Grated Parmesan cheese

Salt

 

Tools:  large sheet pan, about 12 in. x. 18 in.,   rubber spatula

DIRECTIONS

Preheat oven to 250 degrees.

1.     Pour enough olive oil into the large sheet pan. Use the rubber spatula to smear the oil to cover the entire bottom of the pan. There should be a thin layer of oil.

2.     Place a single layer of cubed bread into the pan, squeezing them together.

3.     Gently press the cubes into the oil so each piece of bread has oil on one side.

4.     Stir the cubes around with the rubber spatula.

5.     Sprinkle about 2 tablespoons of grated Parmesan cheese over the bread. Add a couple of pinches of salt. Stir everything together to combine very well.

6.     Taste a cube of bread. Add more Parmesan cheese, salt, and oil if you want more flavor.

7.     Bake the cubes in the oven for 15 minutes. Remove the tray and stir.

8.     Bake for two more intervals of 15 minutes, stirring after each interval.

9.     Taste a cube. It should be dry and crunchy. If it seems soft, bake again until the cubes are completely dried and hard.

10.  Once done, set the pan on a wire rack to cool completely. Store the croutons in an air-tight container. 

 

Return to More Recipes     Next Recipe




LOOKING FOR A RECIPE on Paulaq.com? Enter your keyword in the search box below:



Subscribe to me on YouTube

PURCHASE YOUR BOOKS TODAY

   

Here's HomeA Taste of Guam | Remember Guam | Macarons Math Science Art | Novel: Conquered | Visit Guam | Jura Coffee and Espresso  | More Recipes | The Big Green Egg | Garden Goodies | Contact Paula

Infinity Publishing Author!

© Copyright Paula Quinene. Check out Guam cookbooks and Chamorro cookbooks, A Taste of Guam and Remember Guam, for more Guamanian recipes and Chamorro recipes that are tested, tried and true. Get Macarons Math, Science, and Art, for foolproof macaron recipes and techniques.