Homemade Croutons Recipe

How to make it

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• For pan fried:
• 1. Get out a large skillet or your wok, brush on a little oil.
• 2. Prep your shortening. Get it warm and add any chunky spices you’re using, like minced garlic, or liquid spices, like sesame oil, and mix well.
• 3. Get the fire going under your skillet or wok.
• 4. Brush the shortening on the bread. Don’t drown it, just a light brushing.
• 1. Sprinkle any dried spices you’re using, like parsley, oregano or basil, on the bread. Press these with the flat of your knife so they stick.
• 5. Tear or slice the bread in to thumb size chunks.
• 6. When the skillet or wok is nice and hot, add the bread and toss with a spatula.
• 7. Keep an eye on the bread, toss often and adjust heat as necessary.
• 8. When the bread is done to your liking, turn off the stove, give it another toss and let it cool a bit.
• For the oven:
• 2. Heat your oven to 375⁰ F. (190⁰ C.).
• 3. Prep your shortening. Get it warm and add any chunky spices you’re using, like minced garlic, or liquid spices, like sesame oil, and mix well.
• 4. Brush the shortening on the bread. Don’t drown it, just a wee brushing.
• 5. Sprinkle any dried spices you’re using, like parsley, oregano or basil, on the bread. Press these with the flat of your knife so they stick.
• 6. Tear or slice the bread in to thumb size chunks.
• 7. Spread the chunks of bread out in a shallow baking pan or baking sheet and place on the middle rack of the oven.
• 8. Bake for five minutes, remove from the oven, toss well and return to the oven for five more minutes.
• 9. Remove from the oven and toss again. If you think they’re done, they’re done; if not, put them back in the oven for a minute or two and toss and check again.
• 10. When you think they’re done, remove from the oven and let cool. Do turn off the oven.
• These can be kept a while in an airtight container, in the pantry.