not sure if jacques pepin would approve (and who cares), but i have made a habit of using bacon grease from sunday breakfast to coat my stale bread cubes for croutons. toss the bread cubes in the baconny goodness, add some black pepper, and throw it in the oven. gives them a slight but not overwhelming bacon taste and they are super addictive.
oh, and make sure to keep non-bacon croutons around for your vegetarian and muslim friends ; )
Mmm, I remember making croutons with my mom all the time as a kid. We would always shave on some fresh parmesan and it was so so delicious. Thank you for reminding me, I’ll definitely make sure I make some with her over Thanksgiving!
This looks wonderful…and dangerous! Never a good idea for me to have garlicky/salty/crunchy things hanging around as they tend to go straight into my mouth. Still, I may have to make an exception here. Unbelievably, I’ve never made my own croutons before! So thanks for this, and for the super site.
Yesterday I was thinking of making the pear sorbet from the Canal House Cookbook and when I went to google it to see if anyone else had attempted it and I immediately found your post! So then I was thinking how could I possibly make it any better. I mean really…could I? I thought of adding a little scoop of vanilla bean ice cream with it and making Caramel glazed croutons on top. Then I come here this morning and see you have a post about croutons!!
Croutons are a wonderful thing. My favorite way lately is to simply tear the bread into roughish pieces, some small and crumby and some a little larger before carrying on with the toasting. It’s the rough texture which I adore so much, because it seems to amp up the crunch factor. (I even love the word crunch!) With just the two of us, our little toaster oven gets to do the work, unless I can capitalize on the residual heat if the oven happens to be on for something else.
The best are cornbread croutons! They are great with a Thanksgiving-themed salad (I’m always the awkward vegetarian at Turkey dinner, so I come prepared). Cornbread croutons, fresh cranberries, sweet potatoes, honey vinegarette…mmm.
These look look+sound so yummy! I am a homemade crouton addict. They ate the perfect blend of salty crunch. Mmmmm. I am usually afraid of using actual garluc bits (afraid they will burn maybe?) so I season them with garlic salt. But your garlic oil technique sounds fabulous! Must try it next time! <3
Croutons are definitely worth making. I usually make them with bread that had gotten a little too hard to eat, only for special occasions do I purposefully make them. Plus my partner-in-crime is addicted to the ones our local grocery co-op makes and they are darn good.