Challah Croutons

Boo and I usually have challah bread in our apartment.  Sometimes he's fresh, sometimes he's frozen, sometime he's braided, sometimes he's in roll form.  But, he's usually here.  For those unfamiliar with challah, I suggest you become familiar soon.  Challah is a white bread that's traditionally eaten by Jews on Friday nights (and then made into french toast the next morning).  Eating it is like taking a bite of slightly sweet and eggy doughy deliciousness.  Torah  (you know, like "Bible"...but for Jews). 

We had some left over on Saturday, and I decided to make croutons.  If you don't have challah, any bread should work, including gluten free! 

Ingredients for two servings:

Leftover challah bread (I had about an ounce leftover - I know this doesn't sound like a lot but it's enough for two salads)

1/2 tsp olive oil

garlic powder

sea salt

smoked paprika

Directions:

1. Preheat oven to 425 degrees

2. Dice leftover challah into bite sized chunks

3. Using a strainer, sift the challah chunks over the sink and shake to get rid of the tiny crumbs, then remove largest chunks and discard crumbs

4. Place chunks in an oven safe dish, and toss with olive oil then season with garlic powder, smoked paprika and sea salt

5. Bake for 7-8 minutes depending how crunchy you want the croutons 

Our challah remnants:

Seasoning:

Chopped into chunks:

Sifting the challah:

 

Discard the crumbs:

Pre-roast:

Up close and personal with the croutons:

Our finished product:

Nutrition information per serving:

40 calories, 6g carbohydrates, 1g fat, 1g protein, 0g fiber

I have big plans for these guys.  I'm thinking a garbage salad or topping for a steamy bowl of soup.  

What do you make with day old bread?  I'd love to hear your thoughts!  Hope you enjoy...

xx,

The Future Mrs. Wolf