Brioche and Parmesan Croutons

February 23, 2013

20130223-064615.jpg We had a marvelous loaf of brioche that for whatever reason did not get finished before it started to get a tad stale. This is the perfect time to whip up a quick batch of croutons. Easiest damn thing really. I had made a pot of pea soup and thought the brioche croutons would be tasty heaped on top for a little extra flavor. That was also the reason to polish up the English soup spoons from the post yesterday.

Heat oven to 375 while you cut up the brioche into bit sized pieces. Layout on a baking sheet in a single layer and sprinkle with extra virgin olive oil, salt & pepper. Take a chunk of Parm, and with a microplane or grater, grate a layer over the bread. With a spatula or large spoon mix all around. Repeat above process so everything is nicely coated. Bake for 15 to 20 minutes, checking along the way, for the level of crunchiness you desire. I don’t love my croutons super hard, and the sweet softness of the brioche lends itself to these being on the softer side. Your call. Once out of the oven and into a bowl, grate another layer of cheese on top. These are also a great addition to a salad, or just ‘as-is’ for a little snack if you are feeling a bit peckish. Enjoy!

Happy Saturday, TKW