So we had a bunch of leftover brioche hotdog buns (from Macrina) and I just couldn’t see them go to waste so I decided to make Croutons for my fabulous Salmon dish last week and bread pudding for dessert :0)

Mark is not a huge fan of croutons…in fact, he always eats around them BUT for the record, he did really like these.

Brioche from Macrina

They are super easy and you can make them as salty, peppery, garlicky, spicy, cheesy, herby, etc as you would like.

Preheat the oven to 350 degrees.

Garlic brioche croutons!

In a bowl, combine your leftover, sliced (3/4″ to 1″ thick) brioche and about 2 to 3 tsp olive oil (really depends on how much brioche you have).  Then season to your liking with salt, pepper, garlic powder and maybe a couple chili flakes-if you like a kick.

Bake at 350 degrees for 10-15 minutes Garlic Croutons!

Evenly spread the coated brioche onto a baking sheet and bake for 10-15 minutes until they are golden brown.  Done!

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