Bacon Brioche Croutons Recipes

BRIOCHE CROUTONS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place brioche chunks in a large mixing bowl. Add Parmesan cheese, basil, and garlic; pour in butter. Mix using a rubber spatula, being careful not to tear the bread. Spread on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 10 minutes.

BACON-BRIOCHE CROUTONS

Steps:

• Preheat the oven to 350°F. Place the brioche in a mixing bowl. In a cast-iron skillet or other heavy ovenproof skillet, cook the bacon over medium-low heat for about 3 minutes, until most of the fat has rendered but the bacon hasn't gotten too brown or crispy. Turn off the heat, add the butter to the pan, and swirl the pan until the butter is fully melted. Pour the bacon with the fat into the mixing bowl with the brioche, sprinkle with the salt and pepper, and toss to coat evenly. Spread the croutons across a baking sheet.
• Bake the croutons, stirring every 2 to 3 minutes, until golden brown, 8 to 10 minutes. (Note that brioche will toast up a slightly darker color than some other types of bread because of its sugar and egg content.) The croutons can be made up to 2 hours in advance and rewarmed in the oven just before serving.

GREEN TOMATO SOUP WITH BACON AND BRIOCHE CROUTONS

Steps:

• Melt butter in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Meanwhile, lightly crush the coriander, either with a mortar and pestle or side of a knife. Add it to pot along with garlic and sauté for 3 minutes longer.
• Stir in tomatoes, stock, salt and pepper. Bring to a boil; immediately reduce heat to medium-low and simmer soup until tomatoes have fallen apart, about 30 minutes.
• Meanwhile, fry bacon in a skillet until crisp. Use a slotted spoon to transfer bacon to a paper-towel-lined plate. Return skillet to medium heat. Add brioche to bacon fat in pan and toss to coat well. Toast, tossing occasionally, until croutons are golden, about 5 minutes. Set aside.
• Using an immersion blender (or puréeing in batches in a regular blender), purée soup until smooth.
• Return soup to medium heat and stir in crème fraîche if desired, dill and honey. Cook until heated through, 1 to 2 minutes. Taste and add more salt or honey or both if desired. Ladle soup into individual serving bowls; crumble bacon over top and garnish with croutons.

CROUTONS WITH SLAB BACON

Steps:

• Heat oven to 400. In an ovenproof dish, roast cubes of slab bacon until fat begins to render. Add cubes of bread (same size as bacon), and toss to coat with fat. Roast until bread and bacon are brown and crisp. Serve with greens.

BACON CROUTONS

Steps:

• Brown some bacon - I do a pound so I can add to salad in addition to the croutons or use it with eggs etc -- don't think a pound of bacon will go to waste anywhere?.
• Cut your bread - I use homemade bread that is a bit past it's prime. I cut the croutons fairly large - like the ones you buy at the grocery? You could use brioche or other bakery bread. Not sure how this would be on purchased sliced bread --
• Heat your oven to 350.
• Put the bread cubes into a big bowl. Drizzle 1 tbl of bacon grease over the croutons, gently stir. Repeat 4 times - this ought to distribute the grease fairly well. Sprinkle in the salt and then stir again.
• Bake croutons in oven 350 degrees for 10 min - stir - bake 5 more minutes.
• Keep for a day or two - serving with soup or salad -- in a sealed container.

BRIOCHE CROUTONS

Steps:

• Preheat the oven to 350 degrees F.
• Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons.
• Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature.

BRIOCHE CROUTONS

Steps:

• Preheat the oven to 350 degrees F.
• Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons.
• Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature.

OVERNIGHT BACON BRUNCH CASSEROLE

Steps:

• Grease a 9x13-inch pan. Layer brioche cubes evenly in the prepared pan.
• Cook the bacon in a skillet over medium heat, stirring occasionally, until it is cooked through, about 10 minutes. Remove from heat, including any rendered bacon fat, and allow to cool slightly, about 5 minutes.
• Heat a small amount of bacon fat in the same skillet over medium-high heat. Saute onion and bell pepper until soft, 5 to 7 minutes.
• Meanwhile, beat eggs in a large bowl. Mix milk, Cheddar cheese, mustard powder, pepper, and salt into the beaten eggs. Mix in bacon and onion-bell pepper mixture when done. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid. Cover and refrigerate for 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven on the middle rack until set, the top is browned, and a toothpick inserted into the center of the casserole comes out clean, 45 to 55 minutes. Remove from the oven and allow to cool slightly before serving, 5 to 10 minutes.

SWEET BRIOCHE CROUTONS

Steps:

• Preheat oven to 350 degrees. Cut bread slices into 3/4-inch cubes. Place in a medium bowl. Sprinkle cinnamon and sugar over bread cubes. Pour in butter; toss until bread cubes are evenly coated. Place on a baking sheet, and cook until golden brown and beginning to crisp, 10 to 12 minutes. Serve warm.

BRIOCHE BREAKFAST BAKE WITH CRISPY BACON

Steps:

• In a large bowl, whisk together the eggs, cream, milk, maple syrup, vanilla and a pinch of salt. Tip about two-thirds of the blueberries into a baking dish (about 20cm x 30cm) that is quite deep. Dip each brioche piece into the egg mixture until well soaked, then arrange on top on the blueberries and pour any remaining egg mixture over the top. Scatter over the remaining blueberries. Cover with cling film and chill for 1 hr, or overnight if serving it for breakfast.
• Heat oven to 180C/160C fan/gas 4. Uncover the dish and scatter over the pecans. Bake for 25 mins until the egg mixture is set and the blueberries are starting to burst. Meanwhile, line a baking tray with foil and arrange the bacon on top. When the brioche bake is ready, remove from the oven and cover loosely with foil to keep warm. Heat the grill to high and cook the bacon for about 5 mins each side until crispy.
• Dust the brioche bake with icing sugar and top with the crispy bacon. Serve with extra maple syrup for drizzling.

PANFRIED CROUTONS

Steps:

• Cut bread into 1/2-inch cubes, yielding about 4 cups. Heat a large nonstick pan over medium heat. Melt 1 1/2 tablespoons butter until bubbling. Add half the bread cubes; cook, tossing occasionally, until crisp and golden, about 2 minutes. Add 1/2 tablespoon butter to pan, swirl to melt, and cook croutons 5 minutes longer. Set aside on a plate.
• Repeat process with remaining butter and bread cubes. Season croutons with salt and pepper, and serve.