Outback Steakhouse Croutons®
2 loaves of bread
2-1/2 Pounds of lightly salted butter (not margarine)
2-1/2 Tablespoons McCormick cajun seasoning (closest to outback seasoning)
3/4 Cup of finely chopped fresh garlic
Preheat oven to 250-275 F. Cut bread into bite size pieces. (1 inch cubes)
Melt butter until it looks like mayonnaise (do not melt to a liquid) Add
garlic and seasoning to butter. Set aside.
Put bread on cookie sheet and toast bread until it’s golden brown; this will
take about 20 minutes or less depending on your oven. Watch them! When bread has toasted to a golden brown, take out of oven and let cool (do not try and coat croutons when warm or they will not come out right) When croutons have cooled, place butter mixture in a large bowl. You might have to soften butter mixture again. That’s ok, but remember, not to a liquid. Add croutons to butter mixture and coat each crouton gently using your hands (you might want to use plastic gloves) Make sure that the garlic is staying on the croutons. If you need more butter go ahead and add a little more.
One important thing that you need to make sure you do, is not overdo on the
butter or they will burn and get soggy. Put croutons back on cookie sheet
and bake for 8-10 minutes. Gently shake the pan to make sure they are all
browning correctly. Do not over shake though, garlic might come off the
croutons.