Outback Croutons

excellent recipe! Not quite like Outback though! I know I sound like Paula Deen right now, but they need more butter. I know the recipe already has a ton, but they are just really good, normal croutons right now, not quite the texture of Outback. I cut the recipe in half (because who has a cookie sheet to hold 2 loaves of bread?!). I also used 2 bowls and divided up the butter mixture evenly. It was much easier to coat the croutons when not working with such a large amount. Also very important to spread them onto the cookie sheet in one layer so none are overlapping. I will for sure be making these again, just with more butter - then I will hit the treadmill! :)

I have wanted to make these for some time - and today was the day! I was a little bummed when there was no temperature or time recommendation for the first toasting of the bread or time suggestions for the butter (making it look like mayo). So, I timed everything for the next person as a guide. First, I used a half a loaf of Texas toast (wanted to only do one quarter of the recipe). I used one stick butter. I cut the butter in three pieces and microwaved for 10 seconds - stirred and then microwaved for another five seconds. That seemed to give me the mayo consistency. For the first toasting, I toasted at 350 for about 10 minutes. I used two teaspoons of seasoning...and the second toasting I toasted the full ten minutes. I love the croutons and so does my husband! I might increase the butter next time a little...THANK YOU for posting this recipe.

These are really great - the texture is true to Outback's croutons. I followed Michelle Figueroa's review and reductions because there's only two of us in the house, and I'm the salad eater. Half a loaf of generic brand Texas Toast, check. The first toast 10 minutes at 350, check. The butter I had to go a little longer in the microwave for; I did 10 seconds the first time, and a few 5 second intervals to hit that consistency. A little butter was melted in the cup and I could stir it up so it was the mayo consistency. Added in to my butter 2 teaspoons of Tony Cachere creole seasoning and 2 tablespoons of minced garlic from a jar, and mixed it into my butter. Just try your best to coat your croutons as evenly as you can before the second toast. I shook the tray a couple of times during the second round of heat. I ended up going longer than 10 minutes on the second go around - I pulled mine at 13 minutes. They were't quite as golden as I wanted at the 10 minute mark. But these babies are so good. I had to sample one, or five, before dinner. Thanks for sharing!

Outstanding!

Excellent croutons, light, melt-in-mouth.