From the get-go I had to substitute. I used some sliced french bread that had dried out even though it had been stored in a Debbie Meyers bread bag. The bags work work fine by the way, but the bread was past serving. Did not go bad, just dry. So I cut them small as recommended (the inside was softer) removed the crusts, and tossed with sea salt, onion powder and some salad herbs by McCormick, which I ground with a mortar and pestle. Terrific! I'll make this again.
Very Thin Croutons
MAKES 3 1⁄2 DOZEN
Sprinkle these dainty croutons over a hearty soup, or use them to add crunch to a salad.
6 slices Pepperidge Farm Very Thinly Sliced Enriched
Bread
1 tbsp. melted butter
Salt to taste
1. Preheat oven to 300°. Trim off crusts from bread. Cut slices into 1" × 1 1⁄4" rectangles.
2. Gently toss bread with butter and salt in a wide bowl. Spread seasoned rectangles out on a baking sheet at least 1⁄2" apart. Toast in oven, turning once, until golden brown and crisp, about 10 minutes.
3. Set croutons aside to cool completely. Croutons will keep up to 2 weeks in an airtight container.
Ratings & Reviews (1)
Very Thin Croutons
Reviewed by amateur on
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From the get-go I had to substitute. I used some sliced french bread that had dried out even though it had been stored in a Debbie Meyers bread bag. The bags work work fine by the way, but the bread was past serving. Did not go bad, just dry. So I cut them small as recommended (the inside was softer) removed the crusts, and tossed with sea salt, onion powder and some salad herbs by McCormick, which I ground with a mortar and pestle. Terrific! I'll make this again.
Rating:
