Making Croutons from Local Breads...

[Jerry]

I like to make my own croutons for salads.
I've tried making them from po-boy bread but they come out too fragile and crumbly.
What's a good bread to make croutons from?

[Isabella Maja]

I like French Bread croutons. Just don't toast the hell out of them.

A light toast is enough with garlic & whatever else you like.

[JudiB]

My friends and I love the croutons at Giorlando's on Bonnebel and Vets. YUM!

They are made from the same seeded french bread that they use for their poboys. They are lightly browned, all the way through. You have to do that on a low oven, and watch them carefully.

I'd cut them up first, because they will crumble if you try to cut them later, season them lightly, spread on a baking sheet, 250 oven for probably 10 minutes or so... check them. If the oven is low enough, they will be nice and warm brown all the way through.

Dang, reading this forum makes me hungry! lol

[Duke]

The ciabatta from La Boulangerie also works well, using basically the same recipe Judi describes.

...then again, they sell their own bags of croutons as well.

[ChefGuy]

French Bread croutons are great if you toss them in good quatlity olive oil [lightly] salt and freshly ground whitepepper and minced fresh garlic. Bake at 250 until lightly browned. For a little something extra when you first take them out of the oven toss them with some fresh grated parmesian.