Recipe courtesy of Emeril Lagasse
Total:
40 min
Prep:
5 min
Inactive:
5 min
Cook:
30 min
Yield:
About 6 cups
Level:
Easy

Ingredients

  • 1 French baguette, preferably day-old, cut into 1/2-inch dice (about 12 ounces)
  • 1/2 cup extra-virgin olive oil
  • 3/4 teaspoon Emeril's Original Essence or Creole Seasoning, recipe follows
  • 1/8 teaspoon salt
  • 1/8 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.

Emeril's ESSENCE Creole Seasoning

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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