Homemade Croutons
Many store bought varieties of croutons something that looks so “simple” are laden with preservatives and other ingredients that may bother your bladder. Instead take a few moments and create your own at home, it’s wickedly simple.
If you like they can be made with a sprinkling of garlic powder or roasted garlic puree for a more “Caesar” salad taste and style. These flavourful croutons work well on salads and as toppings for your favourite soup or stew. (I like them just to nibble on while preparing other dishes in the kitchen or while relaxing in front of the TV or fireplace.)
Homemade Croutons
6 slices of bladder-friendly bread (preservative free if possible), left to go stale or toasted until very dry but not burnt.
1/3 cup Kraft Parmesan cheese (or traditional Parmesan if it doesn’t bother you)
½ cup plus 2 tbsp melted butter or margarine or olive oil
2 tsp dried parsley flakes
1 tsp dried basil, rosemary, fennel or any other herb you like
Cut or tear the bread into cubes or pieces about 1 inch by 1 inch each (or whatever size you prefer).
In a mixing bowl combine all other ingredients; stir well to combine. Add in the bread pieces and coat each as well as possible, for even flavouring.
Heat your oven to 350°F (180°C). Line the croutons evenly onto an ovenproof baking sheet, or shallow roasting tray or on a slightly greased traditional baking sheet.
Bake for about 4-5 minutes onn each side, watching carefully as they can burn quickly. Once lightly golden, transfer to a cooling rack and let cool for about 20 minutes.
If you are not using them right away, the croutons can be stored in an airtight container for about 5 days.
Finale quantities will depend on the size of your initial bread, but I find that this amount usually yields about a cup to a cup and a half of croutons