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Simple Croutons
Recipe courtesy Emeril Lagasse, from Emeril 20-40-60: Fresh Food Fast, HarperStudio Publisher, New York, 2009
- Total Time:
- 40 min
- Prep:
- 5 min |
- Inactive Prep:
- 5 min |
- Cook:
- 30 min
- Level:
- Easy
- Yield:
- 2/3 cup
Ingredients
- 1 French baguette, preferably day-old, cut into 1D2-inch dice (about 12 ounces)
- 1D2 cup extra-virgin olive oil
- 3D4 teaspoon Emeril's Original Essence or Creole Seasoning, recipe follows
- 1D8 teaspoon salt
- 1D8 teaspoon freshly ground black pepper
- Emeril's ESSENCE Creole Seasoning
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Directions
Preheat the oven to 300 degrees F.
Combine the diced bread, olive oil, Creole seasoning, salt, and pepper in a large mixing bowl, and toss quickly to coat the croutons well. Transfer the croutons to a baking sheet and spread them out in a single layer. Bake, rotating the baking sheet front to back midway through, or until the bread cubes are crisp all the way through and golden, 25 to 30 minutes. Remove the bread from the oven and set aside to cool completely. Store the croutons in an airtight container at room temperature.
Yield: about 6 cups
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.