With such intense allergies in our home (milk and rice), I have had to get back to basics and make the core foods in our home from scratch. One of these is bread. At first I was making it with rice milk, because of Chloe’s dairy allergy. Then we discovered Laelia was allergic to rice. Yikes! So we switched to almond milk.
My kids and Scott don’t eat the ends of the bread unless it just came out of the oven. I don’t mind them, but we go through a loaf of bread a day and I can’t keep up with all those ends. Plus, I don’t want to eat ONLY ends, so I started putting them in a bag to make croutons out of them.
I looked for recipes online, but then I decided just to jump right in and make them the way they sounded yummy to me. And, fortunately the first batch was quite delicious.
Here’s the recipe:
- Preheat the oven to 375 degrees.
- Dice the bread to the size of your liking.
- Spread the cubes on a baking sheet.
- Now, smother with butter. I guess I used about one cup, but I just kept melting more as I ran out. I do this every time because I don’t always have the same amount of bread when it’s time to make croutons. I just make them again when I run out.
- Okay, so now we have the basic crouton and if you like seasoning on them, this is the time to add it. I had some fabulous garlic and herb seasoning that I sprinkled on my croutons.
- Once you have seasoned them to your liking, place the baking sheet into the oven. Give them about 15-20 minutes to bake, but check on them and see if they are crispy before removing. If you remove them too soon they could be gummy/spongy inside, but if they go too long they will burn. So, find the right balance for your baking sheet and oven. You could also do a test run with a few before baking an entire batch of them.
These are so yummy! When I serve them to our family during get-togethers they go so fast. They eat them like an appetizer and we run out before they even make it on the salads! Enjoy baking!
