Do you make your own croutons?

I said French bread so that more people understood. In my country, many bakers came from Spain and the recipes are spanish, I´m sure. But I have had baguettes in France and they are much the same as our marraqueta or pan batido.

And it´s the same taste as the bread for bocadillos.

Hiya margi, Yes I know that. It´s just that the French come over the Border to eat "the Tapas" in this Bar in particular as he does them very well too. You know the Spanish Tapas famous all over. I imagine that Spanish Bakers went to live and work in your Country they left a good heritage then too. I love Spanish Bread but the only thing now is that it is not lasting half as long as what it did. If you have a big freezer you are okay because you can refreeze it but not if you have not got one like that. As for the Spanish Tapas this causes a lot of crowds in that Bar in particular and half the time he does not know whether he is coming or going. The French make a beeline for that Bar every Weekend. Just try and park there if you can.

You may have to play with the list of ingredients. Different brands of seasonings have different strengths. Every thing I do is Watkins. The gravy poured over and simmered in the chicken and dressing really gives the gravy an extra flavor! I hope you enjoy it as much as I do! I have even saved the left overgravy and used it in chicken and noodles or chicken & vegetable soup, or even added it to another chicken and dressing dish! This could be wear I might mention that mashed potatoes and gravy are my #1 favorite!!!

That sounds awesome. I´ll keep this in mind and I´ll copy it

I like croutons in legume cream soups. It´s really nice in Winter.

I cut them and leave them to dry in a plate in the kitchen. Then, if you want to add something, you can put some oil in the skillet and a bit of crushed garlic or oregano.

I make my own when I have the ingredients and the time. Then I put them away and use them when I need them. It´s wonderful to have enough bread crumbs when you are in the middle of doing something. And to have crouton toppings without ever thinking of buying them.

I used to do that too but lately I don't use them as often. I guess the next free day I have I will make a batch up. It is a lot easier to have them on hand instead of running to the store or taking the time out to make them when I am in a hurry.

That sounds wonderful! I love garlic but I never use garlic powder but prefer fresh crushed garlic.

And you can also season them as you like. I dry the croutons made with stale french bread but love to fry them in olive oil with some crushed garlic to put oover lentil or bean soup. I make soups when I have some leftover lentils or beans by just putting them on the blender and adding some milk. Yummy and cheap in winter!

It is a lot cheaper than buying some and you save in 2 ways. You eat all the bread you bought and homemade croutons are cheaper and taste better than bought ones. Scroll down for some ideas.