“Hi there folks. I used to be a hot-side and cold-side prep cook for Outback and I never signed a confidentiality agreement. Their loss is now your gain. I know all the recipe cards--you will, however, have to break some of them down. I will be making random posts revealing all the tricks. Let me know how you feel about it”
READY IN:
1hr
SERVES:
10
YIELD:
10 salads
UNITS:
US

Ingredients Nutrition

Directions

  1. Take any amount of bread. Get an electric bread knife and then you can cut three rows one way four rows another. Let sit in open air overnight--the more stale they get the better to cook.
  2. Take a cookie sheet and evenly spread over so that none overlap.
  3. Heat oven to 250°. Place in oven for 30-45 minutes. They should have a yellow tint all the way through. Some will burn on edges. Shake cookie sheet to check evenness.
  4. Take 1 lb of butter and melt to mayo consistency--no more, no less--this is very important! Add to 1/2 cup of house seasoning.
  5. House seasoning from Outback is mostly paprika, dash of salt, some onion powder and garlic powder and a little bit of cayenne pepper.
  6. Then mince 1/4 cup garlic. The easy way is to buy cloves that are skinned and use a cheese shredder blade so that its flaky.
  7. Mix together in melted butter.
  8. Let crouton bread get room temperature and mix butter and toasted bread gently and evenly coat. Then stick it back in the oven at 275°F Cook for about 10 to 15 minutes or until most butter is cooked. It will always look like it is wet until it cools down for 20 minutes. Shake cookie sheet to see that it evenly coats.

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