Garlic and Herb Croutons

Close your eyes and think about perfectly flavored, perfectly crisp, buttery croutons. Mmmm. We add like to enjoy them them with soups and salads, but we’ve even been known to snack on them by the handful. Once completely cook, they keep nicely in a glass jar for well over a week so I always make extra. Here’s the recipe so you can enjoy your own perfect croutons anytime you like.

Garlic and Herb Croutons

makes 2-3 cups

Printable Recipe

Ingredients

• 2-3 cups of cubed baguette (or other hearty bread), cut into 1/2-inch cubes

• 3 tablespoons salted butter

• 1 clove garlic, grated (using a microplane grater)

• 2 tablespoons freshly chopped parsley

• 1 tablespoon freshly chopped chives

Directions

1. Preheat oven to 350F with oven rack in center position.

2. Place bread cubes in a medium mixing bowl and set aside.

3. In a small skillet, gently heat butter, garlic, and herbs together until butter is completely melted.

4. Pour butter mixture over bread cubes and toss well.

5. Spread buttered bread cubes evenly on an unlined half sheet pan.

6. Bake for 10-15 minutes until golden brown and toasty, tossing once or twice during the process. Cool completely before storing in airtight container for up to several days.

adapted from Andrew Zimmern

Homemade Vanilla Pudding

Forget instant pudding mixes, homemade vanilla pudding is way better, and it’s super easy to make. Prepare yourself for oohs and aahs when you serve it. Also, you’ll have a few leftover egg whites which you can use to make yummy Vanilla Bean Meringues another day. It’s a win-win!

Items used to make this recipe:

(affiliate links)

• 4-ounce ramekins https://amzn.to/3G3aFEz

• pure vanilla extract https://amzn.to/3udhEYO

• pure vanilla bean paste https://amzn.to/3G4WCyu

• flat whisk https://amzn.to/49I5qYs

• sieve https://amzn.to/46kqSjB

---

Homemade Vanilla Pudding

makes six 1/2-cup servings

Printable Recipe

Ingredients

• 3 cups whole milk

• 3 large egg yolks

• 1/2 cup granulated sugar

• 3 tablespoons cornstarch

• 1/4 teaspoon salt

• 3 tablespoons unsalted butter, room temperature (see notes below)

• 1 tablespoon pure vanilla extract (or pure vanilla bean paste)

Directions

1. In a heavy bottomed 3-qt saucepan over medium-high heat, whisk together the milk, egg yolks, sugar, cornstarch, and salt until well combined.

2. Switch to a wooden spoon (one with a flat edge works well) and stir the mixture continually until it begins to thicken; continue cooking for 1 additional minute, again, stirring continually.

3. Remove from heat and stir in butter and pure vanilla extract (or paste).

4. Pour mixture through a mesh sieve (not completely necessary, but will result in a silky smooth pudding).

5. Pour pudding into serving dishes and place plastic wrap directly on the surface of the pudding to prevent a skin from forming; chill for at least an hour. Garnish with berries if desired.

Notes

• Recipe can be made up to 3 days in advance.

• If you use salted butter, omit the additional salt in the recipe.

• The leftover egg whites can be used to make half a recipe of these Vanilla Bean Meringues. Alternatively, you can freeze the egg whites and whip them up another day.