Buttery Croutons
Here is how to make scrumptious Buttery Croutons. These are just toasted, buttered bread cubes, but you can add any flavor that you like. I suggest garlic flavors. You will enjoy them with any green salad, or you can use them in dressing, meatloaf, and many other recipes.
Here is how to make scrumptious Buttery Croutons. These are just toasted, buttered bread cubes, but you can add any flavor that you like. I suggest garlic flavors. You will enjoy them with any green salad, or you can use them in dressing, meatloaf, and many other recipes.
- Carbohydrate 7.08965625 g
- Cholesterol 15.2515625 mg
- Fat 6.214340625 g
- Fiber 0.33600001335144 g
- Protein 1.129896875 g
- Saturated Fat 3.7442975 g
- Serving Size 1 1 Serving (21g)
- Sodium 136.2 mg
- Sugar 6.75365623664856 g
- Trans Fat 0.477963125 g
- Calories 88 calories
Step-by-step
- If convenient, freeze your loaf of sliced bread at least overnight.
- When you are ready to make your croutons, separate out as many slices of bread as you need.
- Now, spread both sides of frozen bread slices with a thin layer of butter. (You may leave the butter off, if you are watching fat and calories.)
- As the bread is buttered, you may add garlic powder, dried herbs, etc. to fit your taste, although these are very good plain.
- Next, (while the bread is still frozen, use a knife to slice vertically and horizontally, forming cubes of buttered, frozen bread.
- Place the cubes in a single layer in a shallow baking pan.
- Use more than one pan, if needed.
- Bake for about 15 minutes, stirring every 5 minutes.
- Watch closely, so that the croutons do not get overly brown.
- When the croutons are golden and crisp, remove them from the oven.
- Let cool.
- Place in a tightly covered container to store.
- Use as desired, with salads or in other recipes!
- These taste outrageously delicious!
Golden, rigid bread cubes shatter between the teeth before yielding to a rich, savory interior that absorbs dressings evenly. Crafting these crisp morsels requires managing moisture levels within the crumb through controlled baking temperatures. Freezing the bread solid beforehand prevents the interior from drying out completely while the exterior toasts.
Adapting Fats and Grains
Standard salted dairy butter provides rich flavor and promotes browning via milk solids, but plant-based margaritas or refined coconut oil serve as reliable substitutes at a one-to-one ratio. Whole-grain or sourdough loaves introduce deeper fermentation notes and denser structures compared to standard white sandwich bread. Spreads should reach a pliable room temperature before application to ensure even coverage across frozen surfaces without tearing the crumb.Baking Technique and Storage
Arrange the cut cubes in a single shallow layer across multiple metal baking pans to prevent steaming. Set the oven to 350 degrees Fahrenheit, stirring the pieces every five minutes to promote uniform color. Pull the pans from the oven the moment the edges turn deep golden brown to avoid bitterness. Store completely cooled batches in an airtight glass container at room temperature for up to five days.
