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Croutons

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Recipe Information

Category: Miscellaneous
Recipe Created By: Kathy Przywara


Croutons

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Ingredients

1 loaf firm bread
olive oil (optional)
seasoning of choice (optional)

Directions

Preheat oven to 300 °F. Cut bread into small cubes. Make them larger than the finished size you want to end up with.

Put bread cubes in a large roaster or jelly roll pan. They need not be in a single layer, but the thinner the layer, the faster they will toast. Toast in oven, stirring and turning every 15 minutes or so, until they are dried and starting to brown. The amount of time will depend on the size of the cubes and how spread out they are on the pan.

Use immediately or allow to cool and store airtight.

Notes

I generally use Italian or Sourdough bread for this. Any type of bread should work. My Gluten Free Sandwich Bread works well for this as a gluten free option.

This is the basis for My Sister's Famous Holiday Stuffing.

I make seasoned croutons to top my BLT Pasta Salad. If you want seasoned croutons, coat bread cubes with olive oil and seasonings of choice before baking. Good choices are fresh pressed garlic or garlic powder, dried parsley, finely grated Parmesan cheese, Italian Seasoning, etc.

Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.

Substitutions

Use safe bread and seasonings as needed.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.


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Comments(2)

I sub dairy-free margarine for the oil, and thoroughly douse bread in it. Then I mix in parsley and garlic salt. They melt in your mouth!

Kathy P - KFA Admin 11/8/2017 6:32:11 PM

Ooh, that sounds delish Shelly!

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