WELL THE WORDS OF THAT TITLE CAN SURE STOP A GIRL IN HER TRACKS. Making homemade croutons is not hard, and it therefore has a very good ratio for difficulty versus how special of a touch it feels. Also like what even are the storebought croutons other than powder bombs? (We still buy those sometimes. But they are almost a different food than homemade croutons.) With the old storebought compared to homemade decision for different ingredients, I compare cost and quality and amount of work to make it myself.
HOMEMADE IS NOT ALWAYS BETTER FOR SOME THINGS. For example, balsamic reduction is super annoying to make yourself AND the pre-made ones taste amazing. And a bottle that lasts a while is like six dollars. Also Ina Garten says canned pumpkin is as good as doing it yourself so I will not question that.
I’m sharing the recipe for that pretty carrot soup pictured next week!
Bacon Fat Croutons
Serves about four cups
1/3 cup bacon fat
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon pepper
4 cups bread, cubed
Heat bacon fat, garlic powder, oregano, basil, thyme, and pepper in a skillet over medium heat.
Add bread to skillet and brown for 7-9 minutes, stirring occasionally.
- ⅓ cup bacon fat
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon thyme
- ½ teaspoon pepper
- 4 cups bread, cubed
- Heat bacon fat, garlic powder, oregano, basil, thyme, and pepper in a skillet over medium heat.
- Add bread to skillet and brown for 7-9 minutes, stirring occasionally.
