Delicious homemade rosemary and garlic challah croutons!
Challah bread is slightly sweet plaited loaf of bread, traditionally eaten as part of a Jewish Friday night dinner. Recently I have got into the habit of baking my own loaves. It is fun to make each week and tastes great the next day for breakfast or lunch!
This weekend we didn’t get around to eating most of our challah bread and by Monday it wasn’t at its best. There was no way I was going to throw it away as there are so many things that you can do with stale bread and I decided now was the time to make challah croutons!
Rosemary and garlic challah croutons recipe
- Challa bread which is a couple of days old
- Fresh garlic
- Freshly picked rosemary
- Olive oil
Note: I haven’t given quantities, as it depends on the amount of bread which needs to be used up. It is up to you how much rosemary/ oil/ garlic to use
- Slice up the bread (remove the crusts if you want to)
- Chop it up into squares
- Place into a baking tray (I used stoneware as it eliminates the need to use foil or baking paper)
- Put the garlic, oil and rosemary into a blender and blitz together
- Drizzle the blended liquid over the breadcrumbs and mix well to coat them. You may find you need to drizzle some more oil over the breadcrumbs as they drink it up!
- Place the breadcrumbs in the oven for around 15-20 minutes, turning them over every few minutes to stop them from burning.
- Leave to cool.
- When they are completely cool and hard to the touch, store in a airtight container, like an old jar or a tin.
Making your own croutons is very satisfying. You can feel proud that you made your own delicious croutons, eliminated food waste and saved money!