Wednesday, November 18, 2015

The Best Homemade Croutons

The Best Homemade Croutons | A Hoppy Medium

Very rarely is there anything known as "leftover bread" in our house, but when there is, the first thing I think to make are croutons. (And if you follow me on Instagram, you already know the secret to great croutons: butter). Croutons are, of course, fantastic on salads and soups, but these babies also make a delightful, buttery snack when you're just craving something savory. (Let's just say, my croutons rarely make it to a salad).

I used dried thyme and crushed red pepper flakes in this recipe, but croutons are versatile little numbers - so feel free to use any of your favorite savory spices and/or dried herbs.

The Best Homemade Croutons | A Hoppy Medium

The Best Homemade Croutons
Yields: About 3 cups
-1/2 day-old baguette, cut into bite-sized cubes
-5 tablespoons unsalted butter, melted
-Dried thyme
-Crushed red pepper flakes
-Salt and black pepper, to taste

1.) Preheat oven to 350 degrees.
2.) In a large bowl, carefully mix bread cubes with the melted butter. Season with thyme, crushed red pepper flakes, salt, and black pepper. Stir to coat.
3.) Spread bread cubes in an even layer on a baking sheet. Bake for about 15 minutes, turning once halfway through cooking.

*Store in an airtight container in the pantry for up to one week, or in the freezer for up to 6 months.

Buttery, salty, addictive cubes of carbs. Best of luck saving them for a salad......

1 comment:

  1. No need for a salad! These look perfect all on their own.