Truffled Croutons

I hate wasting food. I had a stale loaf of Italian bread staring me down. I opted to re-purpose my tired bread into delicious croutons.

This is certainly not complicated but it that little bit of zhuzh that all cooks look for.

Truffled Croutons

189kcal

5 from 1 vote

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Prep 5 minutes mins

Cook 20 minutes mins

When you have week old bread but still like to be fancy

Servings 4

Course Snack

Cuisine French

Ingredients

1x2x3x

• ▢ 2 1/2 cups Cubed bread
• ▢ 2 tbsp Salted butter
• ▢ 1 tbsp Canola oil
• ▢ 2 tsp herbs de Provence
• ▢ 1 tsp Black truffle oil

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Equipment

• ▢
  Williams Sonoma Goldtouch half sheet baking tray
• ▢
  Cutting board
• ▢
  Bread knife
• ▢
  3 quart pot

Method

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1. cube bread according to your own preference. Some people want big slabs for soup. Some smaller bites for salad. I can go with either and love slabs of this slathered with goat cheese and radishes...but I digress. For crouton purposes, I cubed
   
2. Preheat oven to 375°
3. in a 3 quart pot, melt butter. Add canola oil and truffle oil and swirl until butter is fully melted
4. add herbs de Provence and combine fully into butter mixture
5. add cubed bread and coat as much as possible by folding into the butter mixture
6. pour onto baking sheet and bake for 15-20 minutes, turning every five minutes until it reaches the desired level of color you'd like. I do mine for 20 minutes

Nutrition

Calories189kcalCarbohydrates9gProtein2gFat16gSaturated Fat7gCholesterol15mgSodium115mgPotassium38mgFiber1gSugar5gVitamin A194IUVitamin C1mgCalcium9mgIron1mg

Notes

Hey Williams Sonoma?  Think I'm due for a new baking sheet?  Or is it just right?

 

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