Caesar Salad Croutons
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 8
- garlic powder
- kosher salt
- black pepper freshly ground
- italian spices
- onion powder
- 1/2 stick butter
- 2 slices seedless rye bread frozen
- 2 slices pumpernickel bread frozen
- 2 slices white bread frozen
- Carbohydrate 10.63066875 g
- Cholesterol 30.36875 mg
- Fat 12.17636375 g
- Fiber 1.15771251285076 g
- Protein 2.01764625 g
- Saturated Fat 7.40176075 g
- Serving Size 1 1 Serving (36g)
- Sodium 234.9905 mg
- Sugar 9.47295623714924 g
- Trans Fat 0.911841500000003 g
- Calories 158 calories
Preheat the oven to 250 degrees Cube all of the bread into postage stamp sizes and place them into individual piles. Add 1/4 of the butter to a pan and melt it over moderate heat. Toss in equal amounts of bread from each pile into the pan. Dust the tops with Onion and Garlic Powder Take a deep breath and a sip of wine. Using your finger and a fork turn each crouton over (This exercise will increase your tolerance to pain and you will become quicker at the process of making the croutons) Dust the second side and brown. Add a twist of black pepper and a pinch of salt into each batch. The last batch gets a pinch of Italian spices. Depending on the size of the pan you should be able to do these amounts in four batches. The idea is to toast each batch and dry the croutons in the oven on a cookie sheet. Drying time will take about 40 mins
