Today I’m making one of our favorite dinners here at Chez Magilla, Roast Chicken with Honey and Lemon and what goes better with a classic roast chicken than a simple fresh salad? And what goes better with a nice salad than….croutons!

I hate wasting food. I had a stale loaf of Italian bread staring me down. It waved it’s hands and said “Whatchu gonna do?” Well. not really but you get the gist. Knowing a yummy salad was in my future, 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.

I hope you enjoy them!

Truffled Croutons

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

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Prep Time: 5

Cook Time: 20

Course: Snack

Cuisine: French

Keyword: All-Clad, basking ridge, bernardsville, buttermilk, far hills, morris county, morrisotwn, new jersey, peapack-gladstone, repurpose, somerset county, Williams Sonoma

Servings:

Calories: 189kcal

Equipment

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

Ingredients

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

Instructions

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
Preheat oven to 375°
in a 3 quart pot, melt butter. Add canola oil and truffle oil and swirl until butter is fully melted
add herbs de Provence and combine fully into butter mixture
add cubed bread and coat as much as possible by folding into the butter mixture
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