Croutons just got serious, y’all. My mind is buzzing with ideas on how to use these. But first things first.
Don’t judge me too harshly but I really never liked croutons. I’ll qualify that by saying they were usually from a box. And they were usually on a salad, which I wasn’t too crazy about either. What was my problem?!?
Then I learned how to brown butter.
Then I had a wildly stale baguette taking up space on my kitchen counter.
Then everything changed.
I made these for a salad recipe I have coming up as soon as I get permission to reprint the recipe for the best salad dressing on the planet here *fingers crossed*
But, in the meantime, you can eat these croutons with sooooo many things.
- Sprinkle them on top of your macaroni and cheese.
- Put them in your soup.
- Dip them in your favorite dip when you’re watching the Big Game. [I don’t know anything else about this game so please don’t ask me! I just hear it’s coming up. So. Yay? Go, team?]
Or you could just *crunch* pop them in your mouth. One by *crunch* one. Which I may *crunch* or may not be doing right *crunch* now.
[clickToTweet tweet=”When’s the last time you got excited about #croutons? Never?? Check these out then…” quote=”Look smart and share these homemade croutons on Twitter.” theme=”style1″]
You’ll notice the brown butter flavor first and you’ll be like, “Wait. Did I just enter a world where croissants are square and crunchy and I can eat them on my salad?” AWESOME. And then, a little heat will sneak up on you. It’s a patient heat. And not overwhelming at all. Just a spicy little love note from the crouton to your tastebuds.
These croutons are as easy to make as
If you’ve never browned butter before there’s a great tutorial post on How Sweet It Is here.
Please note: fake french accent not required for either the making or the enjoyment of the aforementioned croutons.
- 2 cups stale bread cubed
- 4 tablespoons unsalted butter
- 1/2 tablespoon sumac
- 1/2 tablespoon aleppo pepper
Preheat oven to 375 degrees.
Cut the butter into small pieces and add to a small saucepan over medium to medium low heat.
Once butter is melted, start whisking almost continually.
Continue to whisk as butter bubbles and starts to foam.
I know it's almost there when it starts to smell like a french bakery in my kitchen.
At first sight of the little brown bits on the bottom, remove from heat.
Continue to whisk for about a minute.
Add spices and whisk to combine.
Pour butter over the cubed bread.
Arrange on baking sheet in single layer.
Bake for 8 minutes or until your preferred shade of golden brown.
Croutons should be made with bread that's at least a day old. The crustier the better. Do NOT cut the crusts away. They're the best part. I used baguette but I'm certain any bread would work. I'm planning to try sprouted whole wheat next!
**If you’re a food blogger and want to know how to do that little “jump to recipe” trick, Amanda from Striped Spatula has a quick and easy recipe jump tutorial on her blog. I think it’s great and am so happy Amanda shared it with me.**