Something strange happens when you make homemade croutons with Bacon Salt. We discovered this phenomenon this weekend when we had friends over for dinner for an end of summer salad. Because of the combination of the crunch from the croutons and the bacon taste from the Bacon Salt, you end up with a salad that tastes like it has real, crunchy bacon in it.
So here's a recipe that you can use to make your own baconey croutons, and we'll get to work on making some baconey croutons that we can sell on our website and in stores (any bread manufacturers out there?).
Homemade Baconey Croutons
Preheat oven to 350 degrees. Use leftover French bread, and cut into 1/2" cubes. In a saute pan, melt 4 tablespoons of butter over medium heat. Mix the butter with Original Bacon Salt (approximately 1 - 1 1/2 tablespoons), add the bread cubes and toss to coat. Arrange croutons on a baking sheet and cook in the oven for about 15 minutes or until the croutons are crisp (tip: watch them closely so you don't burn them).
If you store in an airtight jar, the croutons should store for about 2 weeks.