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Croutons, Challah (P, TNT)
Source: Ina Garten, The Barefoot Contessa
Yield: 6 to 8 cups

1 loaf challah (12 oz.)
2 tbsp. good olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Preheat the oven to 350°F.

Slice the bread about 3/4" thick. Cut off the crusts and then cut the slices in 3/4" dice. You should have 6 to 8 cups of croutons.

Place the croutons on a 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 and crispy on all sides. Cool to room temperature before using and store in a sealed plastic bag.

Poster's Notes:
You can make delicious croutons from leftover challah.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A