A Crouton recipe might seem a little unusual to you, but I think its actually quite useful…and timely. It’s a busy time of year, but it’s also a time that you’re hopefully home with the kids and want to come up with some fun and easy activities. The inspiration for this video came when I made a huge dish of stuffing for Thanksgiving. My eyes were obviously way too big when I ordered two huge loaves of challah to make it (the people at the bakery must have thought I was feeding a small army with them). I only wound up using one loaf and I didn’t want the other to go to waste, so Chloe and I cut it up into cubes, along with all of the other partially used loaves of bread I had sitting around, and toasted them up to make croutons.
I love bread, but croutons take it to the next level. Crunchy and golden they’re delicious to eat in so many different ways_ arranged on a board with a variety of cheeses, including our beloved Mini Baby Bel; on top of a nice bowl of warm soup like Crock Pot Lentil Veggie Stew; or tossed with crunchy Romaine lettuce and a tasty Caesar Dressing.
Kenya and Chloe are obsessed with eating croutons — to the point where it’s become one of their favorite snacks. So now, every time I have day-old bread, I make a new batch of croutons to keep up with demand. I’ve come to consider them healthy junk food! They’re crunchy, which kids love, have a warm, toasty and savory flavor and are much healthier and far less expensive then the boxed crackers or chips that you’ll find loaded with additives at the grocery.
Of course you can toss these croutons into your favorite salads or soups, but I’m here today to say they’re just as yummy on their own, and one can never run out of great snack ideas for kids!
- 3 Cups of Day-Old Bread, cut into 1/2 inch cubes (you can use baguette, whole wheat or any kind of bread you have on hand)
- 1 1/2 Tbsp olive oil
- Preheat oven to 350 degrees.
- In a bowl, toss the bread cubes and olive oil until cubes are coated.
- Place the bread cubes on a baking sheet and toast in the oven for 25 minutes or until golden.
- Cool and serve.
It’s a relief to find sonmoee who can explain things so well
Just cause it’s simple doesn’t mean it’s not super helpful.
Hi! I used to store things in coelrod containers and drove myself crazy because I couldn’t see through them, or remember everything in them! But not too long ago I’ve discovered the beauty of glass jars for everything from food items to craft items. This post confirms I made the right decision! I’m not the only one who loves glass jars! I even save jars from the grocery, such as Ragu spaghetti sauce jars! I cover the lids with a pretty fabric, tie with twine or ribbon, attach a pretty tag, and have a lovely container for a gift, such as homemade treats or Hershey kisses! I love being able to look on my shelves and see at a glance what I have, and how much is left!
That sounds fab! You can add the spices at the same time as tossing with the oil to help them stick to the bread! I would start with 1 teaspoon of spice and see how that level works for you!
Any tips on adding spices to this? I was thinking some cayenne pepper and curry powder, for me only of course; most people don’t like such spicy foods
These are fantastic! My toddler loves to snack on them and I love to use them for thickening up broths to make them easier for him to eat!! 🙂
week I found myself gtneitg into the groove of the pantry challenge. I baked more. I created a few new recipes, such as Turkey and Black Bean Enchiladas as well as Pumpkin Scones
yes – my son loves croutons! I save my bread ends (freeze them if needed) and add garlic and italian spices. I’m searching for after school/daycare snacks right now and this one is a definite hit these days!