Homemade Challah Croutons

Having Challah bread on Friday night is part of our family eating routine and usually by Saturday night the only evidence left are just a few crumbs… 🙂 However, on rare occasions, if for any reason there are some significant Challah leftovers, I will quickly have to turn it into something…My ‘go to’ Challah leftover transformation is a super easy and simple crouton recipe. The result is delicious, flavorful and crunchy croutons that go on our salads and in our soups for the rest of the week…

Trust me, you should give this no brainer recipe a try!

You will need:

(No need for exact measurements here…but for the ones who insist)

Challah (about 6-7 slices)

Olive Oil (about ¼ cup)

Thyme (about 5 stems)

Garlic Salt (about 1 tsp.)

Black pepper (about 1 tsp.)

Let’s get to work:

Super easy and quick!Slice your Challah and cube it into 1 inch sized cubes.Try to keep your cubes as equal and even in size as possible.To keep your later cleaning job easier, prepare a tray lined up with parchment paper and spray the paper very lightly with olive oil spray. Spread the Challah cubes onto the tray nice and evenly in one layer.Drizzle olive oil carefully over the cubes and make sure each and every one of them gets a little…

It’s time for the thyme… 🙂

To strip the leaves off the stem run your fingers from top to bottom – against the leaves growing direction. Sprinkle the leaves directly on the cubes, again make sure you’re not forgetting anybody…The only thing left to do is to sprinkle the garlic salt and black pepper.

Send your tray to a preheated oven at 350°. Baking croutons doesn’t take very long; as soon as you start smelling the amazing aroma of baked bread and thyme you’ll notice a nice light golden color to the croutons. It takes about 12-15 minutes.

Take the croutons out of the oven immediately and allow them to cool a little.

Of course you may use them right away, but if you don’t, the best way to store them is in a sealed container or a Ziploc bag. You want to minimize any moisture going into the croutons. If the croutons are sealed nicely, they can last up to two weeks unrefrigerated. My guess is that they will be gone way before that in a great salad or a yummy soup…

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Quick Recipe:

Homemade Challah Croutons-

Cut the Challah into 1 inch sized cubes.

Arrange all Challah cubes flat on a tray.

Drizzle Olive Oil on all cubes equally.

Spread all cubes with Thyme leaves.

Sprinkle Salt and Black Pepper.

Bake at 350° until the croutons’ color is light golden brown.