Tuesday, January 29, 2013

Quicker Croutons

In 2011, I posted instructions for making baked croutons and bread crumbsWhile I still use this recipe,  I sometimes need croutons faster than it allows. Below are instructions for what I do to make quicker croutons.

1.       Cut bread slices into cubes until you have 2 cups of them.
2.       Warm about 3 Tablespoons of extra virgin olive oil in a large cast iron skillet. (I used 2  Tablespoons of my Garlic Confit oil and 1 Tablespoon of plain EVOO.) 
3.       Add the bread cubes to the oil when it is hot.
4.       Sauté the cubes, stirring frequently, until they are browned on all sides.
5.       Remove the croutons from the skillet, cool, and enjoy.

It also works for toasts when I cut the bread slices into quarters. Use more oil as needed, because the larger pieces soak up more.

Prepping the Bread
Quick Croutons

Also Works for Toasts

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