- 5 slices of brown bread – or any left overs bread
- Chili flakes
- Black pepper
- Olive oil
Heat the oven at 180°C.
Cut the bread in squares like on the photo. Place on the oven tray and season with chilli, salt, pepper, oil. Mix well and bake for 15 minutes at 180°C. Don’t forget to stir as you bake. This will allow all the sides to dry out and crisp.
Making croutons is one of the best ways to use bread that is about to go off. They will keep for 3-4 weeks in a sealed container.
Another version of the crouton can be used a replacement for cereals. Mix about half a teaspoon of sugar in 1 table spoon water… drizzle the mix over the bread cubes, toss and bake dry for 15-20 minutes at 180°C.
For the cereal version, feel free to add flavouring in the water/sugar mix… a drop of cinnamon or vanilla essence would be great!
I used my savoury croutons to finish off the soup posted in the previous recipe. And for the cereal version? Just add milk.
PS: original recipe created as part of the foodbank menu on http://www.MadeByHortense.com