Leftover challah makes the best croutons! In a different league entirely than the over-salted tiny cubes you purchase in the grocery. You can add seasonings to match the salad or leave them simple. Combine your homemade croutons with tomatoes, basil, salt, oil and vinegar for a satisfying panzanella salad.
Yields12 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
12-16 oz challah
2tbspgood quality olive oil
½tspkosher salt
¼tspfreshly ground black pepper
Optional add-ins:
Smoked paprika—adds flavor to any soup
Crushed fresh garlic—perfect on vegetable soups or potato-based soups
Cinnamon or pumpkin pie spice—add this when your croutons are garnishing butternut or pumpkin soup
Cumin or curry powder—Mediterranean type soups or bean soups and any soup containing curry
Oregano and basil (dried or fresh)—just right for tomato soups
1
Preheat the oven to 350 degrees F.
2
Line a sheet pan with parchment paper or a silpat. Slice the challa about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons.
3
Place the croutons on the lined sheet pan and toss them with the olive oil, salt, and pepper. Bake for 13 Minutes tossing once, until they're nicely browned on all sides. Cool to room temperature.
Crushed fresh garlic—perfect on vegetable soups or potato-based soups
Cinnamon or pumpkin pie spice—add this when your croutons are garnishing butternut or pumpkin soup
Cumin or curry powder—Mediterranean type soups or bean soups and any soup containing curry
Oregano and basil (dried or fresh)—just right for tomato soups
Directions
1
Preheat the oven to 350 degrees F.
2
Line a sheet pan with parchment paper or a silpat. Slice the challa about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons.
3
Place the croutons on the lined sheet pan and toss them with the olive oil, salt, and pepper. Bake for 13 Minutes tossing once, until they're nicely browned on all sides. Cool to room temperature.