Homemade Croutons
I wanted something special to go in a minestrone I made and I had some stale Tuscan-style bread.
I wanted something special to go in a minestrone I made and I had some stale Tuscan-style bread.
- Carbohydrate 28.6888364333333 g
- Cholesterol 0 mg
- Fat 2.73801328246667 g
- Fiber 1.57707427265602 g
- Protein 5.0679160656 g
- Saturated Fat 0.588966844844304 g
- Serving Size 1 1 Serving (58g)
- Sodium 331.258763141309 mg
- Sugar 27.1117621606773 g
- Trans Fat 0.272560107966838 g
- Calories 162 calories
Step-by-step
- Slice stale Tuscan style bread into cubes.
- Toss in olive oil.
- Sprinkle with garlic powder and salt and toss again.
- Spread on cookie sheet and bake for 15 minutes at 350, checking to prevent burning.
Stale Tuscan bread provides the structural integrity required for a truly superior crouton, absorbing fat evenly while maintaining a resilient interior crumb. Day-old or slightly dried loaves contain less internal moisture, meaning they brown predictably without requiring excessive oven time that dries out the center entirely. Cut the bread into uniform cubes to ensure even heat distribution across the cookie sheet during the 15-minute bake at 350 degrees Fahrenheit. Olive oil coats the exterior starches, facilitating rapid browning and carrying the garlic powder and salt directly onto the surface.
Storage and Revival Methods
Completely cooled croutons store effectively in an airtight container at room temperature for up to five days. Extend this window by freezing the baked cubes in a sealed bag for up to two months. Revive limp or frozen croutons by spreading them on a baking sheet and warming them at 300 degrees Fahrenheit for five minutes to drive off ambient moisture.
- Avoid overcrowding the baking sheet, which steams the bread instead of frying it in the oil.
- Monitor the oven closely during the final five minutes because garlic powder burns quickly at high temperatures.
