Howdy, Cowboy Cooks! Let’s Wrangle Up Some Cowboy Croutons
Yeehaw! If there’s one thing I love rustlin’ up in my kitchen, it’s a batch of good ol’ Cowboy Croutons. These crunchy little nuggets of flavor are the perfect accompaniment to soups, salads, or just for munchin’ on their own. I remember the first time I made them – I was tryin’ to impress some friends at a barbecue, and let me tell ya, these little critters stole the show!
Now, you might be wonderin’, “What in tarnation are Cowboy Croutons?” Well, partner, they’re basically bite-sized pieces of bread that have been seasoned and baked to crispy perfection. They’re a mighty fine way to use up day-old bread and add a little extra flair to your meals.
Why You’ll Love This
I make these when I’ve got some leftover bread that’s about to kick the bucket. Ain’t no sense in lettin’ good bread go to waste! Plus, my family goes crazy for this because they’re just so darn addictive. Once you start poppin’ these in your mouth, it’s hard to stop!
Roundin’ Up the Ingredients
Now, let’s talk about what you’ll need to rustle up a batch of these Cowboy Croutons. You’ll need some day-old bread (any kind will do, but I prefer a hearty sourdough), olive oil, garlic powder, onion powder, dried herbs (like thyme or rosemary), salt, and pepper. Feel free to mix things up with your favorite seasonings!
Sometimes I use whole wheat bread instead of white if I’m feelin’ extra wholesome, or I swap out the dried herbs for some spicy chili flakes for a little kick. My grandmother always insisted on using a specific brand of olive oil, but honestly, any version works just fine.
Directions
First things first, preheat your oven to 375°F. While that’s warmin’ up, cut your bread into bite-sized cubes. Toss ’em in a bowl with a drizzle of olive oil and your seasonings. This is where I usually sneak a taste to make sure the seasoning’s just right!
Spread your seasoned bread cubes on a baking sheet and pop ’em in the oven for about 15-20 minutes, or until they’re golden brown and crispy. Don’t worry if they look a bit weird at this stage – they always do!
Notes from the Chuckwagon
Through trial and error, I’ve found that it’s best to let the croutons cool completely before storin’ ’em. They’ll stay nice and crispy that way. Though honestly, in my house, they never last more than a day!
Servin’ Up Some Goodness
I love tossin’ these Cowboy Croutons on top of a big bowl of hearty soup or a fresh Caesar salad. They add a nice crunch and a burst of flavor that can’t be beat. My pro tip? Make a double batch – these little guys tend to disappear fast!
Cowboy Croutons
Crunchy bite-sized pieces of bread seasoned and baked to crispy perfection. These Cowboy Croutons are a perfect accompaniment to soups, salads, or as a snack on their own.
Ingredients
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6 cups day-old bread (sourdough recommended), cut into bite-sized cubes
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1/4 cup olive oil
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried herbs (e.g., thyme or rosemary)
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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Preheat the oven to 375°F.
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In a bowl, toss the bread cubes with olive oil and the seasonings.
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Spread the seasoned bread cubes on a baking sheet.
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Bake in the preheated oven for 15-20 minutes until golden brown and crispy.
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Let the croutons cool completely before storing.
