Garlic And Herb Seasoned Brioche Croutons
Easily turn leftover brioche buns or bread into delicious crunchy garlic and herb croutons made you can use in salads, soup, or hearty stews.
Servings 6 portions
Ingredients
- 200 grams (6/7 cups) brioche - note 1
- 2 grams (⅔ teaspoon) garlic powder - note 2
- 2 grams (2 teaspoon) dried herbs - note 3
- 2 grams (1 teaspoon) smoked paprika - note 4
- 3 grams (½ teaspoon) salt - note 5
- 1 grams (½ teaspoon) black pepper - freshly ground
- 30 grams (2 tablespoon) olive oil - extra virgin - note 6
Instructions
- Turn the oven to 320 °F (160 °C) fan or regular setting but NO GRILL. Optionally, remove the crust and break or cut the bread into bite-size, roughly ½ inch or 1.3 centimeter pieces.200 grams brioche
- Season the brioche in a bowl with the garlic powder, dried herbs, salt, pepper, smoked paprika and olive oil. If you want to add anything else like Parmesan or other cheese, you add that too.2 grams garlic powder, 2 grams dried herbs, 2 grams smoked paprika, 3 grams salt, 1 grams black pepper, 30 grams olive oil
- Line a sheet pan with parchment paper and evenly spread the brioche out on it. You can also use a stainless steel baking tray without parchment or a silicone baking mat. This is purely to make cleaning up easier. Aluminum pans/trays tend to stick.
- Bake the croutons in the oven and make sure to give it a mix halfway through baking, to make sure it bakes evenly. Depending on your oven, it will take 15 to 20 minutes. Keep an eye on your croutons, as brioche browns quicker than other types of bread. Once baked, let it cool down completely before using in salads or storing for later use.
Notes
- Use any type of brioche you have. Burger or hot dog buns are the ones always left over and go stale first. You can also substitute the brioche for sourdough or any other type of bread that needs to be used up.
- Stick to using garlic powder, as fresh garlic is not suitable.
- My favorites are dried parsley and oregano. If you have fresh rosemary, then chop it up extremely finely and use that for mind-bending delicious croutons.
- I love adding a smokey flavor, but you can use regular sweet paprika or simply leave it out. For spicy croutons, use chili powder.
- Finely ground natural sea salt or rock salt works best. I don't recommend you use iodized salt as it has a slightly soupy, bitter aftertaste.
- Extra virgin olive oil is my favorite oil to use in most cases. It's safe and healthy to use at the temperature we bake these croutons at. If you prefer another oil like canola, avocado, or sunflower oil then use that.
Nutrition
Serving: 30g Calories: 191kcal Carbohydrates: 16g Protein: 4g Fat: 13g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Cholesterol: 57mg Sodium: 347mg Potassium: 17mg Fiber: 0.3g Sugar: 0.05g Vitamin A: 463IU Vitamin C: 0.2mg Calcium: 27mg Iron: 1mg
Keywords:brioche croutons, croutons, how to make croutons
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