Got Extra Bread? Make It Into Croutons!
Posted on: 8 January 2016
When you order extra bread and it starts going stale before you get the chance to use it, don't let it go to waste. Croutons are even better when made with stale bread, and homemade croutons can be stored and used on salads for months. Here are a few recipes to try.
Schmaltz Croutons
If you happen to have made chicken recently or are planning on making it soon, plan to make this recipe as well. It calls for schmaltz, which is the fat rendered when cooking chicken. Some specialty food stores also sell schmaltz if cooking chicken is not in your immediate plans.
Ingredients:
- 3 cups stale, cubed bread
- 1/3 cup shmaltz
- 2 cloves garlic, minced
- 1/8 teaspoon salt
Directions:
Melt the schmaltz over medium heat in a cast iron skillet. When it is liquid, add the garlic and salt to the pan, and saute for 1–2 minutes. Do not allow the garlic to brown. Add the bread cubes to the pan, and let them sizzle for about 5 minutes. Then, flip them over, and let them cook for an additional 5 minutes.
Transfer the pan to a 200 degree F oven, and bake for 30–40 minutes or until the croutons are entirely dry and crispy. Turn over once during cooking. Let it cool, and enjoy!
Italian Herb Croutons
These croutons are absolutely delicious on top of a salad made from spring greens and fresh tomatoes. You can also crush them up and use them to bread chicken breasts.
Ingredients:
- 4 cups stale, cubed bread
- 1/4 cup olive oil
- 2 tablespoons melted butter
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried marjoram
Directions:
In a skillet, melt the butter. Add the olive oil, garlic, and herbs. Saute for 2–3 minutes over medium heat.
Spread the bread cubes out on a baking sheet, and drizzle them with the oil mixture. Place in a 225 degree F oven, and bake for 50–60 minutes, turning over every 10 minutes. The croutons should be browned and entirely crisp when done. Remove them from the oven, and let them cool completely before eating.
Asian Croutons
If you're looking for a unique crouton, this is it! Flavored with soy sauce and sriracha, these croutons are perfect for salads topped with sweet dressings like raspberry vinaigrette.
Ingredients:
- 4 cups stale, cubed bread
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1/3 cup corn oil
- 2 teaspoons sesame oil
Directions:
Whisk together the soy sauce, sriracha, corn oil, and sesame oil. Spread the bread cubes out on a baking sheet, and drizzle them with this mixture. Bake at 225 degrees F for 50–60 minutes, turning them over every 10 minutes during cooking. Let them cool completely, and enjoy!
If you're looking for a bread supplier, contact Klosterman Baking Company.
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