Summary

Preparation Time: 10 min
Cook Time: 50 min
Servings: 6-12, depending on how you are serving it
Meal type: Dinner
Grocery Cost: $3.10 ($0.26-0.52/person)

Recipe Rating:  

Ingredients

• Garlic oil
  I made this with about 1/2 cup of canola oil and 8 cloves of garlic, crushed and skinned. By slowly roasting the garlic (without browning them), you flavour the oil subtly. After about 15-20 minutes, remove the garlic cloves and start on the rest of your recipe for Torn Croutons.
• 3 cups of sourdough bread, torn into small pieces about 1.5″ square
  This is the only modification I made to Thomas Keller’s recipe. The moist, dense centres of sourdough, and its distinct flavour, adds a different dimension to the finished product.

• 2 tbsp butter
  Since I love the flavour of butter, I added a tad more… Probably another 2 tbsp 0:)

Instructions for Torn Croutons

These croutons were heavenly!! They were crispy, creamy and VERY flavourful. I served them as a garnish for my Butternut Squash Soup, 3 in each. Although, in hindsight, I should have served more. This dish is heartwarming, perfect for the fall or winter. If you are only serving 6 people and only using the croutons as garnish (which I did), you really only need half of the original recipe.
Another thing I would like to add is, although these croutons are soaked with garlic oil and butter, they are worth sacrificing your diet for. I am definitely making these again!

The instructions for this recipe can be found in ad hoc at home by Thomas Keller. The steps are easy to follow and the results are amazing! As the torn pieces of bread are bubbling away in your pan, you will watch them turn from a tan colour to a nice dark brown.

You don’t need to turn them very often. I left them for several minutes at a time before using chopsticks to turn them over. It may look charred or feel really hard when you are finished with your 20 minutes of cooking time, but believe me, they taste amazing. Since Thomas Keller recommends that you should keep them warm in the oil until you serve them, I had to throw out the remaining croutons. It was heartbreaking.

Result

I don’t know how to express how much I loved this dish and how great it turned out the first time I attempted it! I never knew I could make something I would only expect to be served in a restaurant. Also, I don’t have a deep fryer (not that I ever want one), but this seemed to achieve the same results. Who knew that some oil, garlic, butter & bread could make something so tasty! This is definitely a winner!

*STAY TUNED FOR MY NEXT RECIPE POST FROM MY MENU*