Over the summer we had a lot of barbeques and grilled out a lot. So I have had a lot of leftover buns in my freezer since the summer ended. I am sick of them taking up space in my freezer but I hate to just throw them out, so I thought I could try to make croutons out of them.
I’ve never made croutons before so I first consulted Betty Crocker to see how to make them. Betty said to toast them in a pan on top of the stove. I wasn’t really feeling like standing over the stove the whole time. I looked up a crouton recipe on All Recipes to see if I could bake them instead. I found this basic recipe:
15 slices bread
¼ cup butter
2 teaspoons garlic salt (optional)
Preheat oven to 350 degrees F. Brush bread on both sides with melted butter. Cut bread into small cubes. Sprinkle with garlic salt if desired. Arrange cubes on an ungreased cookie sheet.
Bake at 350 degrees F for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.
Well I don’t have bread I have buns. I did not use all of these buns by the way.
Brushing each one with butter sounds like it will take too long (this from the girl who spent like 45 minutes cutting up marshmallows yesterday – ha). So here’s what I did: I cut up about 4-5 hamburger buns and 2 hot dog buns into one inch cubes. I tossed them all in a big bowl.
I allowed them to cool completely before storing. Make sure you allow croutons to cool completely or else they will generate moisture in the container and spoil quicker.
So is it worth it? Well these aren’t the BEST croutons I ever tasted in my life, but they aren’t bad! It is a great way to use up old buns or bread. Actually I’ve been snacking on them all night; grabbing one each time I walk by the stove. I might end up eating them all before they actually make it into a salad or bowl of soup.
I will make these again. I might try some different seasonings like dried basil or oregano for Italian croutons.