Tuesday, June 10, 2008

Crispy Cajun Toasts

This weekend we prepared pasta for a small crowd, so we have a lot of leftover bread. Since I hate to throw anything out, I decided to use this three-day-old bread. Tonight I'll be making a chocolate bread pudding, but this afternoon I fixed a batch of Crispy Cajun Toasts, a recipe from Terri Pischoff Wuerthner’s In a Cajun Kitchen. Preparing these little snacks help me avoid the guilt of wasting food, and they're tasty. I sometimes use these in place of bagel chips in my Chex Party Mix.

I know this recipe doesn't seem like much, but these are quite tasty.

Note: If you wanted to cut the bread into cubes, you would prepare a batch of Cajun Croutons.

  • 1 cup vegetable oil
  • 2 teaspoons salt
  • 2 teaspoon paprika
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons white pepper
  • 1 1/2 teaspoon cayenne pepper
  • 1 teaspoon sugar
  • 1 loaf soft French bread, at least one day old
  1. Preheat oven to 250 degrees.
  2. Combine all the spices, sugar, and oil in a bowl and blend thoroughly.
  3. Using a serrated knife, slice the bread in 1/4-inch slices. Place on baking sheets.
  4. Brush bread with oil-seasoning mixture on top of bread.
  5. Place in oven and bake for 25 minutes or until the bread is crisp.
  6. Store in an airtight container.

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