April 21, 2011

Homemade Croutons

Seems like every time we throw a barbecue we end up buying more hamburger and hot dog buns then needed. I'm not a fan of freezing breads and most of the time I'll end up throwing away the leftovers since we can't eat the buns up in time and they start to get moldy.

Since I am the only one in our household who adds "rabbit food" to my cheeseburgers we tend to have a lot of lettuce, tomatoes, and other toppings leftover as well. Perfect for salads for lunches throughout the week.

Croutons are perfect for salads and a great way to use up those buns that we won't end up eating.

When I make salads at home croutons aren't generally an ingredient that I add but when I eat out I look forward to those crunchy bits in the salad. I also love a well seasoned crouton.

These Homemade Croutons are so easy to make and are seasoned to perfection. Homemade Croutons taste much better than store bought. I think making your own croutons would be a perfect touch when serving a salad to guests and adds a touch of class.

You could even make a batch of the croutons and then pulse them in the food processor for a breadcrumb topping for a mac n' cheese. However you use them you won't be disappointed.

MyRecipes.com and Real Simple, August 2007
Makes 2 cups

Stars of the Show:
  • 2 hamburger or hot dog buns, cut into 1" pieces
  • 3 tbsp unsalted butter, melted
  • 1/2 tsp salt - I think using half this amount would be better.
  • 2 tsp mixed dried herbs - I used oregano, thyme, basil, onion powder, and garlic powder.
And Action:

Preheat oven to 375°. Place the cut buns onto a baking sheet lined with parchment paper or foil. Drizzle with the butter, salt, and mixed dried herbs. Bake, turning once, for about 7 minutes, or until crisp and golden brown.

Let the croutons cool. You can store the croutons in an airtight container for up to 5 days in the refrigerator or 3 months in the freezer.

Nutritional Information Per Serving:
Calories: 136
Calories from fat: 66%
Fat: 10g
Saturated fat: 6g
Cholesterol: 23mg
Sodium: 339mg
Carbohydrate: 11g
Fiber: 0g
Sugars: 1g
Protein: 2g

11 comments:

ping said...

Great use for all those stale bread. Waste not want not. Btw, I've added you to my tag list in this game plan. Hope you can join in the fun. I know it's short notice but I've also just been tagged today. Do drop by and check it out if you can.

Lisa said...

Hey, looks like you're feeling better. Those croutons look like they would make my salad into a real treat.

Pretend Chef said...

Ping - I'll check it out if I get a little bit more time. Busy day for me.

Lisa - I am feeling much better! These croutons were fantastic on my salad. I'll never buy store bought again.

sheila @ Elements said...

Your croutons look great!! I love to make them from stale bread too. It's nice to not be wasting food. I love your idea to make bread crumbs too! I haven't done that yet, but now I will! :)

Ang said...

I love making homemade croutons. So much better than store bought. I have never thought to use leftover buns. Love this idea!

Pretend Chef said...

Sheila - Thank you! They make very tasty breadcrumbs.

Ang - I hadn't thought to use leftover buns either. I'm happy I ran across that recipe.

Leanne said...

Yum!! I love making croutons. Every few months I collect up the spare carbs in my freezer and bake em up :)

Pretend Chef said...

Leanne - That is a great idea to save the scraps in the freezer to use at a later date. I need to remember to do this.

Audrey Ellen @ My Scene and Herd said...

Awesome resourcefulness with the old buns. and the croutons look great, i could eat those straight with no salad!

Pretend Chef said...

Audrey - I did eat some of them straight one night because I was craving the seasoning on them. Haha!

Food Frenzy said...

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