Marble Rye Croutons

Polish reuben casserole is our version of the classic reuben sandwich.

Marble rye croutons.

Cover pan tightly with foil. In a large bowl combine the bread garlic powder and salt. I left my bread bag open over night to dry it out a bit. Smoked polish sausage sauerkraut and swiss cheese are used.

Cook time 40 mins. Total time 4 hrs. Drizzle them generously with melted butter. Serve in deep bowls with the rye croutons and.

Dot with cubed butter. Only we it made into a casserole instead of a sandwich. Add the olive oil salt and pepper and toss well until the bread is evenly coated. Preheat the oven to 375 f.

Mix and bake for 20 minutes for little cubes of crispy perfection. Preheat your oven to 375 degrees. In this two step process of sautéing first and then baking it takes all of about 20 minutes to have the perfect foil for salads or beer soup dill pickle soup split pea soup polish american potato sausage corn chowder and others. To prepare the marble croutons dice the bread into small pieces then place into a large mixing bowl.

You want your bread to be a bit stale. Drizzle butter over bread while stirring. Easy homemade marbled rye bread. On a baking sheet place a piece of parchment paper.

Remove foil bake 15 minutes more or until hot and bubbly. Bake in preheated oven for 45 minutes. This easy homemade marbled rye bread is perfect for sandwiches morning toast and even croutons for your favorite salad. Simmer over low heat for 15 minutes.

If the bread has caraway seeds all the better. A light sprinkling of melted butter seasoning and salt a few minutes in the oven and you have perfect croutons. Medium noodles replace the rye bread and homemade marble rye croutons top the casserole. The simplest way to use leftover rye bread is to turn it into croutons that are the perfect accompaniments for salads and soups.

Cover top of casserole with marble rye croutons. Cut bread slices into smaller squares. This rye croutons recipe is a great way to use up leftover rye bread. Sprinkle garlic powder all over the bread.

With homemade marble rye croutons. Leave sliced marbled rye out to achieve staleness. Stir in the flour. Stir in the crème fraîche and chives.

Add the broth and sauerkraut and bring to a boil. To make croutons. Stir well until bread is coated by all ingredients and butter is absorbed. Crispy on the outside and soft on the inside.

Prep time 3 hrs 20 mins. You could use this method with any sort of bread really. Spray parchment paper with non stick cooking spray.