My ‘vacation’ has been equal parts jetting from social event to social event and eating. Maybe slightly heavier on the eating. I was ecstatic to discover that lunch with two of my best-good-friends from high school involved homemade soup and croutons. Even more excited when the cook agreed to let me blog about it.
- 1/2 loaf of day-old French bread
- 1/4 tsp. garlic powder
- 1 tsp. sweet curry powder
- 1 tsp. dried parsley
- 1/4 c. butter melted
- Preheat oven to 350 degrees.
- Using a bread knife, cut the bread into 1/2 inch by 1/2 inch cubes. If you prefer larger or smaller croutons, make your cuts accordingly–just be sure to make your cuts as similarly as possible to help them bake evenly. Alternatively you can break bite-sized chunks of bread off which will give your croutons craggy edges that will crisp well in the oven.
- Toss bread cubes with butter in a gallon-sized Ziploc bag or Tupperware container to lightly coat.
- Add seasoning and toss again. Once cubes are evenly and lightly coated, pour bread onto a baking pan lined with aluminum foil (for easy clean-up).
- Bake bread in oven for 30-45 minutes until bread is golden and very crunchy. Toss cubes several times during baking.
- Alternatively you can broil your croutons for a few minutes (tossing frequently so they don’t burn) if you’re low on time.
It was hard to rate this recipe as these croutons were eaten (by me) solely as a garnish for Roasted Squash and Curry Soup. If you’re a salt lover (like me) you can probably add a teaspoon of salt to the above-listed ingredients.