Next question: do you buy packaged croutons or breadcrumbs? We make Caesar salads and I love garlic croutons. We also like to bread chicken breast strips with grated parmesan cheese mixed in with the breadcrumbs.
Croutons from the store in a box are expensive and we use
them up quickly. Bread crumbs, like store bought croutons, are usually made
from white bread and have seasonings or additives I do not want.
So I was looking at the bag at the back of the refrigerator
with the ends of the bread in it and I see another bag with ends in it. Then it
hits me! There is a third choice beyond eat them or throw the ends away: Use
them another way. Homemade croutons and breadcrumbs from our whole wheat bread
ends.
Here is what I did for croutons:
Whole Wheat Croutons
First cut the bread in cubes and pre-heat the oven to 400
degrees.
Then spray a sheet pan with oil and add seasoning to the
oiled pan. I used granulated garlic, salt and freshly ground pepper.
Put in the oven on top shelf and “toast” for 5 minutes.
Check for how brown the cubes are and toast for another 2 minutes if not brown
enough. Check toasted cubes and use a spatula to turn them over and shake the
pan so they are in a single layer again. Brown for 2 more minutes.
Remove from the oven and let cool completely before adding
to a storage container. If you rush this step, you will have soft croutons that
don’t have the crisp texture you expect from croutons.This is a little bit of work but I usually wait until I have about 10 or more end pieces saved (in the refrigerator so they do not mold stored on the counter.) Then on a Saturday or Sunday I make the crotons and breadcrumbs at once. Once toasted I find both the breadcrumbs and the croutons last in a sealed container in my pantry. I promise you if you are willing try this, you will never buy these two items again at the store!