Crispy Caramel Bread Croutons
Leftover Bread Hack: Make Sweet & Crispy Caramel Croutons (Snack/Dessert)
Turn those small pieces or crusts of leftover bread into a delightful snack or dessert! These croutons are wonderfully crispy on the outside and coated with a sweet caramel glaze that will bring a smile to your face. They’re perfect to enjoy with coffee or tea.
Key Ingredients- 4 slices of bread (slightly stale bread works well too)
- 3 Tbsp white part of green onion (minced very finely)
Caramel Sauce Ingredients- 4 Tbsp olive oil
- 5 Tbsp granulated sugar (or regular sugar)
- 1 Tbsp unsalted butter (cut into small cubes)
- 1 Tbsp corn syrup or light corn syrup
- 4 Tbsp olive oil
- 5 Tbsp granulated sugar (or regular sugar)
- 1 Tbsp unsalted butter (cut into small cubes)
- 1 Tbsp corn syrup or light corn syrup
Cooking Instructions
Step 1
Prepare your bread slices. You can trim the crusts if you prefer, but I used them too. First, use scissors to cut the bread into uniform, square cubes of about 2 cm (roughly 0.8 inches). Avoid cutting them too small, as they might crumble easily.
Step 2
Take the white parts of the green onion and mince them as finely as possible. A hint of onion flavor helps to balance the richness of the caramel and adds depth.
Step 3
Place a wide skillet over low heat and add 2 tablespoons of olive oil. Add the cut bread pieces and, using two spatulas, gently toss them around to ensure even browning. Cook until they are golden brown. Be careful not to burn them by adjusting the heat as needed.
Step 4
Once the bread pieces are somewhat golden, add the remaining 2 tablespoons of olive oil around the edges of the pan. Continue tossing the bread pieces over low heat until they become extra crispy. The key is to achieve a delicious, uniform brown color all over.
Step 5
Transfer the toasted bread pieces to a plate. Wipe the skillet clean with a paper towel to remove any remaining bread crumbs or oil. A clean pan is essential for making a beautiful, untarnished caramel.
Step 6
Return the clean skillet to low heat and spread the 5 tablespoons of granulated sugar (or regular sugar) evenly across the bottom. If you use high heat, the sugar will burn very quickly, so make sure to maintain low heat and let it melt slowly.
Step 7
Once the sugar starts to melt, gently tilt the pan towards the areas where the sugar hasn’t melted yet, or use a wooden spatula to carefully swirl it around. Continue this process until all the sugar is uniformly melted without any lumps. Avoid stirring too much; tilting the pan helps create a smooth caramel without crystallization.
Step 8
As soon as the sugar is completely melted and turns into a golden amber color, immediately turn off the heat. Carefully add the 1 tablespoon of butter cubes to the hot caramel and quickly stir with a spatula until the butter melts into the caramel. Incorporating butter makes the caramel smoother and richer.
Step 9
Add all the toasted bread pieces to the melted caramel sauce. Stir in the 1 tablespoon of corn syrup and the minced green onions. Caramel hardens quickly as it cools, so don’t panic! Stir rapidly with your spatula to coat everything evenly. If the caramel becomes too thick, gently reheat it over low heat for a moment before continuing to mix. It’s crucial to coat all the bread pieces quickly and evenly.
Step 10
Here are your finished caramel-coated, crispy bread croutons! Let them cool for a bit to achieve maximum crispiness.
Step 11
Enjoy them with warm tea or coffee. Personally, I found that dipping them lightly into Injeolmi (Korean roasted soybean powder) created a wonderfully unique texture and taste, combining the chewy rice cake flavor with the crunchy croutons. Feel free to explore other ways to enjoy them!
Step 12
If you prefer a sweeter taste, you can increase the amount of granulated sugar by 1 to 2 tablespoons. However, be cautious as too much sugar can lead to burning, so adjust the quantity carefully.
