• 2servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 French baguette , preferably day-old, cut into 1D2-inch dice (about 12 ounces)

  2. 2 cup extra-virgin olive oil

  3. 4 teaspoon Emeril's Original Essence or Creole Seasoning, recipe follows

  4. 8 teaspoon salt

  5. 8 teaspoon freshly ground black pepper

  6. Emeril's ESSENCE Creole Seasoning

  7. 2 1/2 tablespoons paprika

  8. 2 tablespoons salt

  9. 2 tablespoons garlic powder

  10. 1 tablespoon black pepper

  11. 1 tablespoon onion powder

  12. 1 tablespoon cayenne pepper

  13. 1 tablespoon dried oregano

  14. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 300 degrees F.

  2. Combine the diced bread, olive oil, Creole seasoning, salt, and pepper in a large mixing bowl, and toss quickly to coat the croutons well. Transfer the croutons to a baking sheet and spread them out in a single layer. Bake, rotating the baking sheet front to back midway through, or until the bread cubes are crisp all the way through and golden, 25 to 30 minutes. Remove the bread from the oven and set aside to cool completely. Store the croutons in an airtight container at room temperature.

  3. Yield: about 6 cups Combine all ingredients thoroughly.

  4. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.


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