Monday, July 02, 2007

Camp -- Croutons

We saved the heals from the Texas toast (used for French toast) this morning and used them to make croutons for the salad bar. This is a time-tested way to use stale bread from the week. And it's not that difficult to prepare each morning.


This recipe will yield about 2 to 3 quarts of lightly browned croutons. Use bread heals throughout the week to make croutons. Use your favorite seasoning mix for the croutons.

2 pounds sliced bread
4 ounces butter or margarine, melted
1-1/2 tablespoon seasoning mix

Cut bread into 1/2-inch cubes. Place bread cubes in a large bowl. Toss with butter or margarine and seasoning. Brown lightly in 375-degree F convection oven for about 6 to 7 minutes. Cool and store in an air-tight container.

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