These dairy free croutons are a great and easy way to upcycle leftover bread. Just cut them into pieces, sauté, and serve over soup or salad.
I'm always on the hunt for new ways to re-purpose leftovers.
My newest way to give new life to old challah bread is by making dairy free croutons.
They are great over salad and soup. I especially like them with caesar salad and homemade tomato soup.
Croutons can be made in the oven, which is a great semi hands off way to do it.
However, you still need to mix it so they don't burn.
I hate mixing things in the oven because I always burn myself.
Also, when you mix things in the oven your prone to have some pieces that are overdone on some sides and under-cooked on others.
So for perfect croutons I sauté in a frying pan.
What's nice about sautéing on the stove top rather than bake in the oven is the control you have.
If you see that a piece needs to be toasted more on one side, you just flip it over. If you see that some pieces are drier than others, just give them a little extra oil.
Another option when making croutons is whether you use butter or oil.
I like to use oil since it is dairy free making it more versatile and doesn't burn as easily.
Croutons can be any size and with or without crust.
You can cube them, tear them into chunks for a more rustic look, or make French croutons.
One last thing to think about is flavor.
Do you want to use olive oil for flavor or a neutral oil to keep it simple? Do you want to add herbs like garlic, thyme, oregano, basil, rosemary?
I like olive oil and rosemary.
They're the perfect addition to my dairy free tomato soup, my dairy free butternut squash soup, and my dairy free pumpkin soup.
You may also like my challah egg in a hole.
Crouton Tip:
I find that the more stale the bread is, the easier it is to cut into cubes. To make your bread stale more quickly slice and let sit out for a hour to a day.
Dairy Free Croutons
These croutons are a great way to use leftover challah bread from Shabbos. Add to a soup or salad.
Ingredients
- A partial loaf of stale bread, cut into ¾-inch cubes
- 2 tablespoons olive oil, add more as needed
- ¼ teaspoon salt
- Pinch garlic powder
Instructions
- Preheat oven to 375°F or 190°C.
- In a large bowl, evenly drizzle the olive oil over the bread chunks. Then, sprinkle salt and garlic powder over the bread. Toss gently until well combined.
- Line a large baking sheet with parchment paper. Spread bread cubes out in a single layer on a baking sheet.
- Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons. Bake for 12 to 15 minutes.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 17Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 35mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
