Fabulous French Pastries every Saturday!

CALL: (678) 795-2002

Yields1 Serving
 4 cups Fresh or Day Old French Bread, cut into 1' cubes
 ½ cup VSOP Wild Mushroom & Sage Extra Virgin Olive Oil
 1 tsp Medium Sea Salt
 ½ tsp Fresh Cracked Black Pepper
1

Preheat the oven to 375 degrees Fahrenheit. Cut fresh or day old french bread in to 1" cubes. Don't bother removing the crust, it adds texture.

2

In a large bowl, toss four cups of bread cubes with 1/2 cup of VSOP Wild Mushroom & Sage Extra Virgin Olive Oil, 1 tablespoon of sea salt and 1/2 teaspoon fresh ground pepper. When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. Bake for 35 minutes, stirring a couple times to ensure even browning.

Ingredients

 4 cups Fresh or Day Old French Bread, cut into 1' cubes
 ½ cup VSOP Wild Mushroom & Sage Extra Virgin Olive Oil
 1 tsp Medium Sea Salt
 ½ tsp Fresh Cracked Black Pepper

Directions

1

Preheat the oven to 375 degrees Fahrenheit. Cut fresh or day old french bread in to 1" cubes. Don't bother removing the crust, it adds texture.

2

In a large bowl, toss four cups of bread cubes with 1/2 cup of VSOP Wild Mushroom & Sage Extra Virgin Olive Oil, 1 tablespoon of sea salt and 1/2 teaspoon fresh ground pepper. When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. Bake for 35 minutes, stirring a couple times to ensure even browning.

Wild Mushroom & Sage Croutons

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