Homemade Caesar Croutons
Flavourful croutons. Great for any salad - or just snacking on - but especially good with Caesar salad.
Servings 4 Servings
- Bread of Choice*
- Butter or oil **
- Garlic Powder
- Dried Parsley
Preheat oven to 350F, line a baking sheet with parchment paper (or don’t. It’s not really needed, but makes clean up easier!)
First, cut your bread into cubes of whatever size you like, and place in a bowl that’s big enough to stir them around easily. I like to cut fairly big pieces, so that they can get toasty and crisp on the outside, and stay tender inside. Your mileage may vary!
Next, melt your butter (if using). Drizzle some butter or oil over the bread pieces, tossing well to coat. You want them lightly coated, not drowning in butter. Eyeball it – you can always add more if you feel it needs it!
Once you have the bread lightly coated, sprinkle on the remaining ingredients, to suit your tastes. Taste as you go!
Once you’re happy with the flavour, spread the bread pieces out on your baking sheet, and bake for 15 minutes, stirring a few times during the baking. If you’re happy with the colour of them at 15 minutes, remove and let cool slightly before adding to your salad. If not, let them bake a little while longer, keeping an eye on them.
* While many people use stale bread, I don’t. I like soft interiors to my croutons, so I just chill a few slices for a bit to make them easier to cut nicely. If you like very crunchy croutons, use stale bread. In terms of type, I like bread with a little character – this was a flax seed bread. You can use whatever bread you like, however – even gluten-free!
** If you want to be *Extra* about it, you can use melted bacon drippings in place of butter or oil!
Calories: 230kcal | Carbohydrates: 42g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 441mg | Potassium: 155mg | Fiber: 4g | Sugar: 5g | Calcium: 117mg | Iron: 3mg