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Transform leftover challah into golden, crispy croutons with a hint of garlic and herbs. They're slightly sweet, perfectly savory, and add a delightful crunch to soups and salads. Ready in under 20 minutes!
Preheat oven and prepare the challah.
Season the bread cubes.
Bake the croutons.
Transform leftover challah into golden, crispy croutons with a hint of garlic and herbs. They're slightly sweet, perfectly savory, and add a delightful crunch to soups and salads. Ready in under 20 minutes!
This jewish_american recipe takes 20 minutes to prepare and yields 4 servings. At 265.72 calories per serving with 5.46g of protein, it's a beginner-friendly recipe perfect for side or snack or salad_topper.
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Cool and store.
Add 1/4 teaspoon of red pepper flakes or a pinch of cayenne pepper along with the other seasonings for a spicy kick.
After baking, while the croutons are still hot, toss them with 2 tablespoons of finely grated Parmesan cheese for a savory, cheesy coating.
Use a mix of fresh herbs like finely chopped rosemary and thyme instead of dried oregano. Add them in the last 5 minutes of baking to prevent them from burning.
Add 1/2 teaspoon of smoked paprika and a pinch of brown sugar to the seasoning mix for a delightful sweet and smoky flavor profile.
The carbohydrates from the challah bread are a primary source of energy for the body, making these croutons a satisfying and energizing addition to any meal.
Made with extra virgin olive oil, these croutons provide monounsaturated fats, which are known to support heart health by helping to reduce 'bad' LDL cholesterol levels.
A single serving of Toasted Challah Croutons, which is about 1/2 cup, contains approximately 250 calories. This can vary slightly based on the specific type of challah and olive oil used.
Toasted Challah Croutons are best enjoyed in moderation as part of a balanced diet. They provide carbohydrates for energy and healthy monounsaturated fats from olive oil. However, they are calorie-dense. They are a delicious way to add texture and flavor to salads and soups without using processed alternatives.
Yes, you can use fresh challah, but day-old is highly recommended for the best texture. Fresh challah is softer and has more moisture, which can result in less crispy croutons. If using fresh bread, you may need to bake them for a few extra minutes.
The croutons are done when they are golden brown on all sides, feel dry to the touch, and are fragrant. They will continue to crisp up as they cool on the baking sheet, so it's better to slightly under-bake than to burn them.
Absolutely! To make them in an air fryer, preheat it to 350°F (175°C). Place the seasoned challah cubes in the air fryer basket in a single layer, working in batches if necessary. Air fry for 5-7 minutes, shaking the basket halfway through, until golden and crispy.
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