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42nd Street Café Croutons
Makes 4 cups
- 4 c cubed bread, cut from day-old bread
(French or Italian loaves work best)
- 1/4 lb butter
- 1 tsp minced garlic
- 1/4 c hazelnut syrup (the kind used for espresso drinks)
- 1/2 tsp each ground rosemary, tarragon, basil, dill
- 1 tsp dried parsley
- Cut the bread into 1/2” cubes
- Combine the rest of the ingredients in a saucepan and melt together over medium-low heat
- Toss the bread cubes with the melted butter mixture, coating evenly
- Spread on a sheet pan and toast 1 hour at 300 degrees, stirring every 15 minutes, or until golden
NOTE: These will crisp up as they cool. They do not need to be brown in color, but should be definitely toasted. Excellent with salad or on tops of soups, especially the Tomato & Blue Cheese Soup.
LoCarb Option: Use 4c cubed LoCarb bread (about 8 slices), lightly toasted, and sugar-free hazelnut syrup
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