The Creole Croutons add an extra layer of depth to your soup or salad.
When you have leftover French bread or Italian bread from your Monday night red beans and rice, don’t use that about-to-be-lost-bread for Pain Perdu, make a batch of homemade croutons instead. You’d be surprised at how easy it is to make croutons at home and it adds so much extra flavor compared to a ‘store-bought’ bagged version.
This is pretty much the only way I make croutons. I like that Creole Seasoning flavor when I take one of those crunchy bites whether it’s a soup or a salad. In fact, this recipe comes in handy this time of year when soup season is in full swing. I especially like to add the Creole Croutons to my Hot Red Pepper Soup – they offer that extra depth of crunch that the soup needs.
Next time you make a homemade soup or plan on serving a side salad, make this Creole Crouton recipe to compliment the other flavors. I promise you’ll love it. But make extra. If you’re anything like me, you might find yourself simply snacking on these croutons as you cook the main dish.
Let us know what you think of this recipe in the comment section below. Do you have a favorite homemade crouton recipe? Share it with us.
Below is the photo of my Hot Red Pepper Soup with Creole Croutons. To make that soup recipe, you can find it by clicking here.
Creole Croutons
Ingredients
- 4 cups of day old French bread cut into 1-inch cubes
- 3 tbsp olive oil
- 1 tbsp Creole seasoning
Instructions
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Heat oven to 350. In a bowl, mix together the bread, olive oil, and Creole Seasoning.
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Spread the coated bread cubes, in a single layer, across a baking sheet. Bake for 5 minutes, carefully remove the sheet from the oven and move the bread pieces around so they don't stick to the sheet. Return to oven and bake for an additional 5 minutes or until it's a golden brown.
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Thank you for stopping by!
Keep the red beans cookin’!
Eric
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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