Herbed Croûtons

Posted Tuesday, January 12th, 2010
Herbed Croûtons
The ratio is 100g bread cubes to 1 tablespoon of oil to about 2 teaspoons of seasoning. Don't use more than 1tsp. salt per 300g bread. Try to use less, or none. Croûton for soup are made with a special dough that keeps it dry and crispy. These croûtons are meant for salads and will get soggy in soup.

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Ingredients

  • 300 grams bread cubed
  • 1/4 cup oil
  • 1 tablespoon thyme
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

Preheat oven to 125°C (250°F).
Cube the bread into 1/4 inch pieces.
Add oil and spices to an extra-large mixing bowl.
Add bread cubes to the bowl.
Toss to coat bread cubes evenly.
Lay cubes out one layer thick on a sheet tray.
Put tray in oven. Shake tray every few minutes to allow croutons to toast on all sides.
Bake 20-30 minutes until croutons are dry and crispy.

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