Toaster Croutons Recipes

GARLIC CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
• Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

PLAIN TOASTED CROUTONS

Steps:

• Preheat the oven to 350°F. Remove the crusts from the bread and slice into 1/2-inch strips and then the strips into 1/2-inch cubes, to make 4 cups. Spread the cubes in a single layer on a cookie sheet and set in the oven for about 10 minutes, turning once or twice, until lightly toasted on all sides. Spread the cubes on a tray to cool before using or freezing.

CROUTONS

Steps:

• Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.

HOMEMADE CROUTONS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
• Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.

TOASTER CROUTONS

Steps:

• Toast slices of bread until rather brown and firm.
• Place on cutting board and cut into about 1" x 1" squares.
• Toss in salad.
• Do not dress salad until ready to serve because otherwise the croutons will turn soggy.

TORN CROUTONS

Steps:

• Heat oven to 400 degrees. For more teeth-friendly croutons, remove the crusts from the bread, then cut the loaf into inch-thick slices. Cut each slice into inch-wide strips. Working over a large bowl, tear each strip into inch-size pieces. Alternatively, you can tear croutons directly off the loaf, as long as you get somewhat evenly sized pieces.
• Toss croutons with olive oil to coat them evenly, then spread them out in a single layer on a baking sheet. Use a second sheet as needed to prevent crowding, which will entrap steam and keep the croutons from browning.
• Toast croutons for about 18 to 22 minutes, checking them after 8 minutes. Rotate the pans, switch their oven positions, and use a metal spatula to turn and rotate the croutons so that they brown evenly. Once they begin to brown, check them every few minutes, continuing to turn and rotate. Some croutons might be done when others still need a few more minutes of baking, so remove them from the tray and let the rest finish cooking. Bake the croutons until they're golden brown and crunchy on the outside, with just a tiny bit of chew on the inside.
• Taste a crouton and adjust the seasoning with a light sprinkling of salt if needed. Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.