CANDIED EVERYTHING CROUTONS
It’s a party crouton! Pick a salad of greens or a coleslaw and make everybody’s day by topping it with these candied bread croutons. They’ll rave and you’ll be the star of any gathering! They taste like they were grilled over an open-flame – a little marshmallow taste as well!
A-FSC Clipboard: When sprinkling spices onto the bread, do it from your hand, not the shaker, that way you won’t add too much.
Preheat oven to 300 degrees
3 lg. slices BEEFSTEAK RYE BREAD
EVERYTHING BAGEL SEASONING BLEND by OUR FAMILY
BLACK HIMALAYAN SALT (if you don’t have any, use regular salt)
- Adds a boiled egg flavor
fresh grind black pepper
1/4 c. GRADE A maple syrup
1/4 c. Balsamic vinegar
Spread 3 large slices soft rye bread liberally with margarine.
Sprinkle EVERYTHING BAGEL BLEND as much as you like, over the margarine.
Sprinkle garlic powder lightly and evenly over the bread.
Then do the same with the smoked paprika.
When you sprinkle the BLACK HIMALAYAN SALT go very lightly since it’s very salty.
Then sprinkle the black pepper.
Take the back of a small spoon and swipe the entire surface of the bread tops, mixing it together, pressing down a little bit so it sticks to the bread.
Take a very sharp knife and cut the breads into 1/2-3/4 inch pieces.
Place a cooling rack over a baking sheet and place the squares on the rack seed side up. Position them so they don’t fall through the rack.
- Now, using your fingers, sprinkle some sugar on top of each crouton.
Bake in preheated 300 degree oven for 10-13 minutes or till dry throughout – taste one for degree of crispness. Remove from oven and cool on rack.
- Check halfway through – they cook quickly.
In large skillet, over medium heat, add the maple syrup and Balsamic vinegar. Stir.
Add croutons, stirring, and flipping to coat both sides. It will take a while, but keep at it, turning them often till covered with liquid.
Even them out in the skillet with the largest surface of each flat-side down. Cook till heavily browned, then flip with a pancake turner. Some will be crusted blackish-brown.
Reduce heat to low and continue to cook till most of the wet ones have mostly dried.
Remove from heat and let them cool in the skillet. Go back and flip them now and then as they candy up.
Notes: THESE CROUTONS ARE MADE TO USE NOW NOT TO STORE. They’re so delicious you won’t have to. Leftovers don’t store well.
For restaurant use, make them up for the day and don’t bag them – put them aside with a loose covering – aluminum foil, laying flat without crimping edges. If you need to store them, put them in a large paper bag to give them enough air.
Frankly, I couldn’t stop from going back to taste again and again – they’re that tasty.
This procedure goes against the grain of historical croutons, but who cares? What’s good cannot be denied a seat at the crouton table!
Experiment with different breads.
Top a green leaf salad, coleslaw, baked beans.