Superb Caramelized Bread Chunks

Making sautéed bread cubes is a good way to use up the old bread. Besides deep-frying, you can spray a mist of vegetable oil onto partially dried cubed bread and pan fry them. There is always the temptation to make double the quantity of this recipe. Enjoy! :)

Bread 2 slices (Can use any kind of bread)
**Optional: Sea salt & butter.

Caramel Sauce:
Sugar 4 Tbsp
Water 3 Tbsp
Butter 1 - 2 Tbsp
Milk 3 - 5 Tbsp

**Optional: 1 tsp vanilla seeds.

(a) Stack 2 slices of bread.
(b) Cut the bread into 1/2-inch strips by using a sharp knife (or a scissor).
(c) Cut the strips crosswise into 1/2-inch cubes.

(a) Placed a non-stick pan over a medium heat.
(b) Add the bread cubes.
(c) Stir and turn the bread frequently until it is golden and crisp on all sides, about 1 - 2 minutes.

* Optional: You can melt butter. The bread cubes will quickly absorb the butter. Keep them moving in the pan so toast, but don’t burn.

(a) Using a wooden spoon quickly take bread cubes from pan and place into a bowl.
(b) Set aside.

* Optional: While still hot sprinkle with seasalt and toss to fully coat.

(a) Mix the sugar and water in a small saucepan over medium-low heat.
(b) Stirring often until the sugar has completely dissolved. Continue to boil.
(c) As soon as the sugar comes to a boil, stop stirring. Swirling the pan occasionally, until the mixture turns a deep amber color.
(d) Add in butter and cook while whisking gently for 1 - 2 minutes, until it gets thicker.
(e) Add the milk and vanilla seeds (optional). Cook another minute to thicken further.
(f) Whisk until the caramel sauce is smooth.

(a) Turn off the heat.
(b) Stir in the bread cubes and toss frequently to fully coat for 1 minutes.
(c) Pour them into a plate.

(a) Lay the coated bread cubes on a plate.
(b) Divide them into 2 to 3 portions so as not to crowd them on the plate.
(c) Cool to room temperature.

Delicious results. The caramalized bread chunks retained a nice chew! Serve warm, or cool and refrigerate in a container with a tightfitting lid for up to 5 days!

Caramel sauce is sugar that has been taken just to the edge of burning. The color reveals the extent to which it is cooked. The stage is golden, followed by amber and dark.

1. Make sure you have everything ready to go before you begin ( eg: milk, water and the butter next to the pan). If you don't work fast, the sugar will burn.

2. Extra careful while you are cooking the sugar. Once the sugar has melted it has a much higher temperature than boiling water.

3. Cook over medium-low heat until thickened to desired consistency.