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Homemade Challah Croutons


Homemade Challah Croutons

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.

 

12-16 ounces challah

2 tablespoons good quality olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly 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

 

Preheat the oven to 350 degrees F.

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.

Place the croutons on the lined sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature.

 


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