MEMORABLE CRUNCHY CROUTONS WORTH EVERY CALORIE, an Indulgence. Preservative-free

It's the ratio of oil to bread that makes a memorable crouton...

Garlic Croutons
'When I eat these I don't regret any single calorie; they're that good!'

Too much and the cubes are heavy with oil; too little and they're disappointing.  But the bread and the seasoning are also important.

These crusty little morsels of toasted, seasoned bread have been around since the 1500's.  They're thought to have originated in France.

The formula for croutons is simple, as is the method.

Cost: £1.50
Makes: 3 cups

Ingred: 
   3 cups bread, in generous one inch cubes, ideally sourdough or a French baguette but any will do
   3 tbsp good olive oil
   salt
   1 garlic clove, grated (opt)

Method:

1. Preheat oven to 350F, 180c/ gas 4
2. Mix olive oil with salt and garlic if using; pour over bread cubes, toss well
3. Spread out in in a single layer on a baking sheet (with low sides); bake 7-10 mins, stirring at least once, or until golden and crisp -- keep an eye out, they burn easily
4. Cool and salt generously
5. Set aside (store in an airtight tin for up to 4 days)

Variations:

• finely chopped herbs
• cheese
• siracha

Comments:
'When I encountered these, I didn't regret a single calorie; they're the good!' Retired writer.

Tips:

• dessert croutons make great garnishes for ice cream or puddings; use butter instead of olive oil; roll in cinnamon and sugar or icing sugar; replace bread with a dense cake like pound  or 'bread' cake.  
• also dip plain roasted croutons in white or dark chocolate or alcohol flavoured thin icing 

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.