Have lots of extra challah or bread? Turn them into flavorful toppers for your salads!
Are you sometimes faced with lots of extra challah after Shabbos? How about half a loaf of rye that’s going stale at the end of the week?
Don’t toss it! A couple of simple steps and you’ll have some amazing croutons for your salads or soups. Nothing better than some good garlic croutons on top of a thick split pea soup like they serve at Mendy’s in NYC…
Homestyle Croutons
Ingredients
- 1 loaf bread (adjust according to the amount of leftover bread you have)
- ¼ c olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning or your favorite dried herbs
- ½-1 tsp kosher salt
- Black pepper to taste
Instructions
- Preheat oven to 375F. Line a metal baking sheet with parchment paper.
- Cut the challah into ½-¾” cubes – try to cut pieces as evenly as possible.
- Place on prepared baking sheet and drizzle with olive oil.
- Bake for about 15 minutes, until the croutons are golden, tossing after about 10 minutes.
- Remove from oven and immediately toss with seasonings.
- Let cool completely and store in an airtight container for up to a week, or freeze in a Ziploc bag.
Cut the challah into ½-¾” cubes – try to cut as pieces as evenly as possible.
Bake for about 15 minutes, until the croutons are golden, tossing after about 10 minutes.
Remove from oven and immediately toss with seasonings.
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