Salted caramel bread croutons are small bread cubes sautéed and coated with a sweet and savory salted caramel syrup, offering a crunchy, toffee-like flavor. They can be used as toppings for desserts, like ice cream and puddings, or enjoyed as a tasty snack.
Begin by removing the edges of your bread slices and cutting them into small 1-inch cubes. Smaller cubes are usually a good choice.
Heat a pan on low and toast the bread cubes until they turn golden and crispy. This usually takes a few minutes. Once toasted, set them aside.
In a wok, mix sugar and water, then heat it over low heat until the sugar fully melts. Stir continuously to prevent burning.
When the sugar has melted and started to bubble, add baking powder. Stir for a minute or two until the sugar caramelizes and changes color, enhancing the flavor.
Add coarse salt to the caramel, and gently fold in the toasted bread cubes. Ensure each cube is coated with caramel.
Use a butter paper-lined baking tray to prevent sticking and place the caramel-coated bread cubes on it.
Notes
For perfect salted caramel bread croutons, follow these tips:
Start with fresh, good-quality bread to ensure delicious croutons. Cut the bread into even cubes for consistent cooking.
Toast the bread cubes over low heat to prevent burning. Stir the cubes often to ensure even toasting.
Be patient when making caramel; watch it closely to avoid burning.
Ensure all croutons are well-coated with caramel. Let the croutons cool fully for that perfect crunch.
Store in an airtight container to maintain freshness.