Marble Rye Croutons

This rye croutons recipe is a great way to use up leftover rye bread.

Marble rye croutons.

I left my bread bag open over night to dry it out a bit. Total time 4 hrs. Stir in the crème fraîche and chives. Smoked polish sausage sauerkraut and swiss cheese are used.

Spray parchment paper with non stick cooking spray. Leave sliced marbled rye out to achieve staleness. Simmer over low heat for 15 minutes. Drizzle butter over bread while stirring.

In a large bowl combine the bread garlic powder and salt. An absolute must make. Remove foil bake 15 minutes more or until hot and bubbly. You could use this method with any sort of bread really.

Only we it made into a casserole instead of a sandwich. Mix and bake for 20 minutes for little cubes of crispy perfection. Add the broth and sauerkraut and bring to a boil. Drizzle them generously with melted butter.

Stir in the flour. Medium noodles replace the rye bread and homemade marble rye croutons top the casserole. In this two step process of sautéing first and then baking it takes all of about 20 minutes to have the perfect foil for salads or beer soup dill pickle soup split pea soup polish american potato sausage corn chowder and others. On a baking sheet place a piece of parchment paper.

Sprinkle garlic powder all over the bread. Cover top of casserole with marble rye croutons. To make croutons. Preheat your oven to 375 degrees.

To prepare the marble croutons dice the bread into small pieces then place into a large mixing bowl. Add the olive oil salt and pepper and toss well until the bread is evenly coated. Cut bread slices into smaller squares. Cook time 40 mins.

Dot with cubed butter. A light sprinkling of melted butter seasoning and salt a few minutes in the oven and you have perfect croutons. Easy homemade marbled rye bread. Garlic and olive oil punch up the already flavorful rye bread.

Stir well until bread is coated by all ingredients and butter is absorbed. If the bread has caraway seeds all the better. With homemade marble rye croutons. I used a bakery marbled rye.

Preheat the oven to 375 f. Cover pan tightly with foil. Crispy on the outside and soft on the inside. You want your bread to be a bit stale.

The simplest way to use leftover rye bread is to turn it into croutons that are the perfect accompaniments for salads and soups. Prep time 3 hrs 20 mins. Bake in preheated oven for 45 minutes.