Homemade Croutons. These are scrumptious, and there is no comparison to store-bought.
Before I met Don, I never realized you could make croutons at home or how easy it would be. I tried those store-bought, hard-as-rocks croutons served in most restaurants and decided to never eat them. But Don showed me that making them at home is worth the little bit of effort it takes to make excellent homemade croutons.
How to Use Croutons
It only takes about five minutes to cut up the Homemade Croutons, and then about ten minutes to sauté them. They are soft, yet crispy, warm and full of flavor.
It’s best to start with homemade bread, but it can be day-old or even a little stale. In fact, I use just about any bread that’s handy although my favorite is French Bread. Whole grain breads work well too and add a slightly different flavor to the salad.
What You Need
You’ll need a knife, cutting board and skillet. Simple tools. If you are buying new ones, get the best you can afford so they last a lifetime.
Homemade Croutons Recipe
- 4 slices of crusty bread (homemade bread, or Dilly Bread)
- 2 tablespoons butter or olive oil
- 1/2 teaspoon paprika (optional)
- Cut the bread into small cubes about 1/2-inch on a side.
- Heat the butter in a skillet and toast the croutons until they are golden on all sides.
- Set aside to cool. The croutons should be at room temperature when they are added to Caesar Salad.
- If using, sprinkle the paprika over the "toasted" bread cubes.
- Serve warm or cold.
- Use the same day you make them.
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Homemade Croutons Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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