I was dead wrong about using day old bread for croutons

Last Tuesday I had a huge batch of croutons to make for a wedding salad at the restaurant I work at in Portland. I always thought fresh bread made better croutons because it stays softer on the inside. Well, I used a fresh loaf of sourdough and after 20 minutes in the oven they were soggy in the middle and burnt on the edges. One of the line cooks handed me a two day old loaf and said try this. I cubed it up, tossed it with oil and herbs, and baked it at 375 for 12 minutes. They came out perfectly crunchy all the way through. Has anyone else found a specific trick for croutons that actually works every time?

3 comments

3 Comments

skylerrobinson13d ago

Man, that's a rough lesson to learn the hard way.

miles27913d ago

Dude tell me about it. I did the same thing with a used motorcycle last year, thought I was saving a bunch til it needed $2k in repairs within 6 months. Never again lol

stellaa6913d ago

Used to think new stuff was a waste of money, but @miles279 stories like that totally changed my mind. Nothing worse than paying twice for the same thing.