Best Baked Croutons Recipes

BAKED CHEESE CROUTONS

Steps:

• Preheat oven to 350 degrees. Place bread slices on a baking sheet, and bake until slightly golden and dry, 10 to 15 minutes.
• In a small bowl, combine cheeses, and sprinkle over bread slices. Bake until cheese is melted and bubbling, about 8 minutes. Serve immediately.

BAKED CROUTONS

Steps:

• Preheat oven to 350 degrees. Lightly brush a baking sheet with butter. Place bread slices on sheet. Brush top of each slice with remaining butter.
• Toast in oven until crisp and golden, 15 to 20 minutes. Transfer croutons to a wire rack. Let cool completely.

OVEN-BAKED PARMESAN CROUTONS

Steps:

• Preheat oven to 350° F
• In a shallow baking pan toss bread with oil. Toss bread with Parmesan and bake in middle of oven, stirring occasionally, 30 minutes, or until golden. Croutons keep in an airtight container at room temperature 1 week.

BROCCOLI SALAD WITH BAKED CROUTONS

Steps:

• For the salad: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Cut the broccoli heads into florets and then chop in bite-size pieces. Place in a large salad bowl.
• When the oven is preheated, place the prosciutto on the prepared baking sheet. Cut biscuit dough scraps into bite-size pieces and place them on a separate baking sheet. Bake the biscuit scraps for 10 minutes and the prosciutto for 15, turning the baking sheets after 7 minutes. Allow to cool, then break the prosciutto into small pieces.
• Add the onions and prosciutto pieces to the salad bowl and toss gently to distribute.
• For the dressing: In a small mixing bowl, add the balsamic vinegar, maple syrup, mustard, chili paste, salt, pepper and garlic; whisk to combine. Whisk in the olive oil in a slow, steady stream until the dressing emulsifies and thickens.
• Pour a little less than half of the dressing over the broccoli mixture, or add to taste; toss to coat evenly. Top with biscuit croutons just before serving.

BAKED EGGS WITH CROUTONS AND ONION

Steps:

• Preheat oven to 375 degrees. Butter four 8-ounce ramekins or custard cups. Set a kettle of water to boil.
• Meanwhile, in a medium skillet, heat 2 tablespoons butter over medium-low. Add bread; cook, tossing occasionally, until lightly browned, 6 to 8 minutes. Season with salt and pepper, and transfer to a bowl; reserve skillet.
• Melt remaining tablespoon butter in skillet over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
• Dividing evenly, spoon onion into ramekins, and top with croutons. Gently break 1 egg into each ramekin (keeping the yolk intact, see below). Top each egg with 1 tablespoon cream, and season with salt and pepper. Place ramekins in an 8-inch square baking dish, and pour enough boiling water to come halfway up side of ramekins. Bake until whites are set, 15 to 18 minutes.
• Carefully remove ramekins from water bath, and serve immediately.

BAKED LEMON CHICKEN WITH CROUTONS

Steps:

• Toss onion with a little olive oil in small roasting pan. Place chicken on top. sprinkle cavity with salt pepper lace lemons in chicken. Pat dry and brush with melted butter. sprinkle with salt and pepper roast 1 1/4 to l 1/2 hr until juice runs clear but between leg and thigh. Cover with foil. Let sit 15 min. (onions may burn but flavor is good) Heat large saute pan wth 2 T olive oil until very hot. Lower the heat to medium low and saute bread cubes. Tossing until nicely browned- 8-10 minute. Put croutons on serving platter, slice chicken and place it plus all the pan juices over the croutons. Sprinkle wit salt and serve

BAKED CROUTONS

Steps:

• Preheat the oven to 300. Cut the bread into cubes of any size, or leave the slices whole. Place them on a baking sheet. Bake, shaking the pan occasionally if you used cubes, or turning the slices every 10 minutes or so if you left the slices whole. The croutons are done when they are lightly browned and thoroughly dried. Store in a covered container at room temperature for up to a week.