If you read the post on "Easy Chili and Homemade French Bread," then you would know that I'm not a huge fan of the bread re-heated as it looses it's awesome texture on day two. It's also hard to eat the whole loaf between just Derek and I, so I had to think of something to use up that extra half-loaf: CROUTONS! There's extra bread and extra chili - perfect combination!
These Crispy Croutons would make an excellent addition to a salad as well. I will definitely be making these from all of my extra french bread. That second-day bread has the perfect amount of dry-ness (for lack of another word) for making croutons.
3 Tablespoons Butter
1/2 Loaf French Bread
(Yes! That's all!)
Cut your french bread into small cubes:
Then, melt your 3 Tablespoons of Butter in a large skillet:
Toss in your bread cubes, stirring gently to coat in the butter, then rest in a single layer in your skillet:
Once the bread cubes have been coated, don't stir until the bottoms are getting nice and brown (Medium-Dark brown, not just light brown).
After the bottoms are brown, flip the cubes over using a spatula:
Let the croutons continue to cook, undisturbed, until nice and crispy and browned.
Once the croutons are ready to come out of the pan, let them cool off in a single layer.
You're done! Add these delicious bites into a soup or salad! Be aware, it's super easy to stand around and munch on these while they cool.
Derek's rating: 10/10
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