Cajun Seasoning Croutons are a great way not only to jazz up a salad, but to use up homemade bread. I specifically created this recipe as a way to use leftover Fluffy Dinner Rolls, but now I use it all the time with all kinds of bread.
Up until recently, I made croutons without using a recipe and just seasoning up bread cubes with whatever I felt like. The Cajun Seasoning Croutons were so good I actually wrote down all the measurements and bake times.
Badia Cajun Seasoning
For the record, here’s the brand of Cajun seasoning I use. And I’m mentioning this because different brands seem to have different flavors and levels of salt. This one has enough so that you don’t need to add any. I do add a dash of sugar, though!
Louisiana Fish Fry Brand
Update: I have been buying Louisiana Fish Fry brand Cajun seasoning lately, and it works very well for Cajun Seasoning Croutons.
You can also make these as Buffalo Croutons. Just substitute Frank’s Red Hot Buffalo seasoning blend for the Cajun blend.
Cajun Seasoning Croutons
- 1/4 pound leftover dinner rolls Fluffy Dinner Rolls or white bread
- 1 1/2 teaspoons unsalted butter
- 1 tablespoon olive oil
- 1/4 teaspoon Louisiana style Cajun seasoning
- 1/4 teaspoon granulated sugar
- 1/8 teaspoon of garlic powder
- Preheat oven to 400 degrees F.
- Cut the bread into 1 inch cubes (or any size you want).
- Melt the butter in a large microwave-safe bowl. Stir in the oil and seasonings.
- Toss the cubes in the butter mixture.
- Spread the croutons on a large ungreased baking sheet and bake at 400 for 5 minutes.
- Open door and stir the croutons around, flipping to ensure they’ve browned a bit, then close door and reduce heat to 300. Continue baking for about 10 to 15 minutes, stirring every 5 minutes or so. When they are nicely browned, let them cool completely. They will crisp up as they cool.