We have all been there – bought the bakery fresh baguette for a meal, forget to have said baguette with that meal and it’s gone stale by the next day. Before you toss it, consider your options – croutons or breadcrumbs are at the top of the list. Well, this recipe for Garlic Croutons can actually be used for both in the end.
One of the biggest conversations around the food world is food waste. Without getting too far into a debate, there are lots of ways to combat the issue in your own home. One is to save all your kitchen scraps for your chickens. If you dont have a flock, you can also save your veggies scraps to make broth once a month. If you add them all to a gallon zippered bag in your freezer each day and then add to a stock pot (covered with water and add salt and peppercorns). Simmer and for most of the day and pass through a sieve.
The parchment paper is a crucial part of the success. With the bread chunks being soaked in oil, you want to be sure that they do not stick to the baking sheet. The size of the chunk is also important. If you cut them too thick, you don’t be able to even bite down on them. If they are too small, they will be way too hard. The real key is to make sure they are all uniform in size so they cook evenly.
There are perfect for soups and salads. You can also blitz them in a food processer and viola! you have your own bread crumbs! And you can use those for meat loaf, burgers, breaded chicken etc.
Now Let’s Get Cookin’!
Homemade Garlic Croutons
- 1 Stale French Baguette
- ½ cup Oil
- 1 tsp Oregano
- 1 tsp Parsley
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
- Cut baguette into 1 inch cubes and add to large mixing bowl.
- In a small bowl, combine the remaining ingredients. Pour over bread cubes and toss until evenly coated.
- Cover a baking sheet with parchment paper and lay soaked bread cubes out in a single layer.
- Preheat oven to 375degF.
- Add to oven and bake for 15 minutes. Remove from oven to a cooling rack. Let cool completely. Store in air tight container.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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