Cajun Seasoned Croutons
These cajun style croutons are very easy to make and taste so much better than any store bought variety that I have tried. I learned this recipe years ago, from Chef Emeril Legasse off of the food network.
These cajun style croutons are very easy to make and taste so much better than any store bought variety that I have tried. I learned this recipe years ago, from Chef Emeril Legasse off of the food network.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 7 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 1.00569 g
- Serving Size 1 1 cup (7g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0.31969 g
- Calories 62 calories
Step-by-step
- Preheat the oven to 400 degrees F.
- In a medium size bowl, mix bread cubes, with olive oil and cajun seasoning.
- toss well to coat all bread cubes.
- Spread out on a cookie sheet and bake in oven, stirring twice for about 6 -8 minutes, or until light and golden brown on top.
- Remove from the oven and cool slightly before serving.
Stale French bread containing minimal moisture makes structurally superior croutons because dehydrated crumb absorbs fat evenly without turning soggy during the baking process. When bread sits uncovered at room temperature for twenty-four hours, the internal starch retrogrades, creating an ideal porous matrix that readily accepts oil and dry spice blends. Commercial loaves often feature high sugar content that burns quickly at high temperatures, whereas authentic artisan bread with a simple flour, water, yeast, and salt formulation handles intense dry heat much better.
Using four tablespoons of extra-virgin olive oil for every two cups of half-inch cubed bread ensures each piece receives a complete coating without pooling on the baking sheet. Olive oil provides necessary monounsaturated fats that conduct oven heat efficiently, guaranteeing that the bread dries completely rather than merely softening in localized spots. Thorough tossing inside a mixing bowl distributes the fat evenly before the seasoning is added, preventing the fine spice particles from clumping exclusively onto the first cubes they touch.
Baking requires a preheated oven set to 400 degrees Fahrenheit, which triggers rapid surface dehydration while protecting the interior from scorching. Stirring the cubes twice during the six to eight minute cooking window redistributes them across the cookie sheet for uniform heat exposure. Assessing doneness relies entirely on visual and auditory cues rather than internal temperature tools, as dry bread yields no moisture to measure.
Watch for a light golden brown color across the top surfaces and listen for a dry, hollow rattle when shaking the pan. Once removed from the oven, allow the batch to cool completely on the metal sheet so residual steam escapes entirely before transferring the pieces to an airtight container. Properly dried homemade croutons maintain their structural crunch for up to five days at room temperature when kept entirely free from ambient moisture.
