Any leftover stale bread can be recycled into delicious croutons. Even the South American breads made with manioc flour rather regular wheat flour, which have a slightly gooey texture when fresh, can be made into crispy croutons once they become hard and stale. Cheese breads make tasty croutons, and I especially love croutons made from aniseed breads.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups of stale bread cubes
- salt and pepper to taste
- paprika (optional)
Preparation:
- Melt the butter in a skillet with the olive oil.
- Add the cubes of bread and sauté, turning frequently with a spatula, until bread cubes are golden brown.
- Season with salt and pepper to taste and stir well. Sprinkle with paprika if desired.
- Remove from heat and spread croutons onto a plate lined with paper towels. Let cool.
- Store in an airtight container. Reheat for a couple of minutes in a 350 degree oven to restore crispness.
