Ingredients
Scale
- Leftover corn dog batter
- 1 tsp. Black truffle olive oil
- 3 tsp. Extra virgin olive oil
- Dried rosemary, salt, and pepper to taste
Instructions
- Preheat oven to 350˚F.
- Pour remaining corn dog batter into a loaf pan.
- Bake about 15-20 minutes, or until set.
- Flip bread onto a cutting board and cut into small-medium cubes.
- Toss cubes with oils, rosemary, salt, and pepper.
- Transfer to a baking sheet and bake, flipping every 10 minutes or so, until browned and crispy.
- Remove from oven, and let croutons sit to cool and dry out before serving.