So a few months ago I made some bread from scratch. Why did you not blog about it? you ask. My reasons are simple…I forgot to take pictures, the process was so long and tedious…when my bread was done it looked nothing like the picture…so I was super pissed…but on the bright side it tasted pretty good.
So what did you do with all that bread? I made some croutons…croutons that were so tasty the day I made them and not worthy of eating the next day.
I came across this recipe for Brioche Croutons out my Ina Garten (love, love, love her!) Barefoot Contessa cookbook. Its a very simple recipe and you can use any kind of thick and hearty bread. I figured since the bread I made was as heavy and thick as a brick it would be perfect to use for this recipe. So I cut up my bread, oiled it up with some olive oil, sprinkled some salt and pepper and in the oven my croutons went.
These croutons came out really well. They went great with my salad and my husband and I munched on them throughout the day. The only downer was when we tried to munch on them the next day…they were some stale…shameful little croutons. Though it was funny to watch my husband grab a handful and shove them in his mouth….the look on his face was priceless. I said to him “its ok to spit those out…you won’t hurt my feelings…I was just getting ready to throw those away.”
I do recommend you try these and store your croutons in a plastic bag instead of an airtight container (like I did). They just might last for a day or two…but they are great the day you make them!
adapted from Barefoot Contessa Family Style
1 loaf of hearty thick bread (brioche or challah if you have it)
2 tblsp good olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Preheat oven to 350 degrees.
Slice the bread about 3/4 inch thick. Cut of the crusts and then cut the slices in 3/4 inch dice. You should have 6 to 8 cups of croutons.
Place the croutons on a sheet pan and toss them with olive oil, salt and pepper. Bake for 10 to 15 minutes, tossing once, until they are golden brown on all sides.
Cool to room temperature before using. Store leftovers in a sealed plastic bag.