These croutons made from leftover whole wheat French
bread, are the perfect crunch to add to the top of a salad.1.
Cut leftover French or Italian bread into ¾" cubes and let dry out for at least 2-3
hours.
2. When ready to make
croutons, place 2 cups bread cubes in large bowl (you can double or triple this recipe, or
freeze remaining bread cubes for later use).
3. In a large skillet,
heat over medium-low heat:
4 . Stir in and cook for just 30 seconds:
5 . Drizzle seasoned buttery mix over bread cubes in large bowl; toss to coat well. 6. Place seasoned cubes in same skillet and cook over medium-low heat for 6-8 minutes, stirring occasionally until bread cubes are lightly browned and crisp. 7. Remove from pan and let cool. Store in tightly-closed container for up to one week (zipper storage bags work great). Makes 2 cups. |
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