Swine & Sea — Herbed Croutons — French Creole Recipe

Herbed Croutons

Croutons shouldn’t be the hard tooth breaking madness one gets from the store. They should be made with care.  Crispy on the outside, made from butter or even some bacon fat, mixed with salt and herbs. Baking them low and slow will maintain a chewy inside, allowing them to soak up the dressing and mix with the cheese.

Recipe

  • 4 cups

    sourdough bread , cut in 1/4" cubes

  • 4 Tbsp.

    rendered bacon fat , melted

  • 3 Tbsp.

    fresh thyme
  • Kosher salt
  • freshly ground black pepper
    Step 1

  • Preheat an oven to 225°.

    • Step 2

  • In a large bowl, drizzle the melted bacon on the sourdough bread cubes, mixing to allow all of the cubes to be coated.

    • Step 3

  • Add in the thyme mixing gently to evenly distribute the thyme while making sure not to break the cubes.

    • Step 4

  • Season with the Kosher salt and black pepper.

    • Step 5

  • Bake the croutons in the oven for 20 minutes, flipping halfway through. Enough to make them golden brown but still chewy inside.

    • Step 6

  • Store in an airtight container.