Hey friends, it’s me The Gentleman Caller Austin Miller.
I love a delicious salad. Beyond that, I love a delicious crouton. I must admit that I am guilty of standing in our walk in pantry as a child and eating croutons out of the bag. Something about the garlicky, herb-y, intensely crunchy satisfaction that I have never gotten over.
So now as a grown adult who pays his own bills, I have discovered that you can turn just about ANY bread into a crouton. You just have to use a serrated knife to cut it into pieces. Here are some things I have used in the past:
- hot dog or hamburger buns
- rolls from diners or restaurants
- corn bread
- any bread on the verge of turning green
- English muffins
I don’t really enjoy breads that are high in seed content or made from very unrefined flours (wheat). They just don’t do it for me.
In this recipe I offer loose ideas. Free it up and be flexible. Enjoy these topping my recipe for Aunt Marcie’s Tomato Basil Soup.
- sheet pan
- mixing bowl or bag
- 3 cups stale bread see list above, cut into pieces
- 2 tbsp olive oil
- 1 tbsp melted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp season salt
- ½ tsp herbes de Provence
- ½ tsp freshly ground black pepper
- 1 tbsp grated parmesan cheese optional
- Preheat oven to 450. Line a sheet pan with aluminum foil and spray vigorously with pan release spray.
- Cube bread to desired size. In a large mixing bowl or bag coat the bread evenly with oil and butter. Sprinkle garlic powder, onion powder, season salt, herbes de Provence, optional parmesan cheese and pepper judiciously over bread.
- Spread evenly over the foil lined sheet pan. Place in preheated oven.
- Watch it very carefully. It can go from delicious to smoke alarm very quickly. When some color starts establishing itself, use a spatula to turn the bread over. Allow to toast. Make sure you supervise the process carefully or it will turn into a mess.
- Allow to cool and serve with whatever you like. Enjoy!