Savory just right croutons

Name: Savory just right croutons
Total time: 4800 s
Yield: Many
Cuisine: American
Ingredients: 1-2 loaves Italian bread; Avocado oil, 3tbs-1/4c; Dill weed; Vietnamese Sweet Lemon curry powder (from Savory Spice); Pearl Street plank rub (from Savory Spice); Lemon pepper; Tagine low sodium; Smoked Spanish sweet paprika (from Savory Spice); Ground ginger

Thaddeus Cookus @cook_27789302

The store-bought croutons don't have enough flavor or are too dry. After many trials, I found this combination of spices works really well. I am able to control the direction of the flavors and the amount of crunchiness of the crouton. I even used these to add to myThanksgiving dressing. The flavor was amazing!

Thaddeus Cookus @cook_27789302

Saved

Ingredients

1hr 20min

Many

1-2 loavesItalian bread
Avocado oil, 3tbs-1/4c
Dill weed
Vietnamese Sweet Lemon curry powder (from Savory Spice)
Pearl Street plank rub (from Savory Spice)
Lemon pepper
Tagine low sodium
Smoked Spanish sweet paprika (from Savory Spice)
Ground ginger

Saved

Steps

1hr 20min

1

Set oven to bake at 250F. Pull out cookie sheets and large mixing bowl.
2

Cut bread into 3/4"to 1" cubes. Put in the large mixing bowl.
3

Sprinkle spices on bread cubes. Toss.
4

Drizzle oil on bread. The oil helps the spices to adhere to the cubes. Gently toss to coat all ingredients and until bread absorbs all the oil. Taste and adjust spice amount as needed. Better to add a little at a time.
5

Put coated bread cubes on cookie sheets. Single layer with some space between cubes.
6

Put in pre-heated oven. 250F is enough to pull the moisture from the bread but not cause it to excessively brown. Check after an hour. The outside of each cube should be toasted and a bit crunchy and the very center be somewhat moist. Ask yourself how you like your croutons, more or less crunchy? Leave in another 5-10 minutes if necessary and check again. Too dry will last longer in storage but can hurt the mouth. Too moist is easier to eat but won't last in storage as long.