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Gingerbread Croutons

Gingerbread Crouton Fall Panzanella features pickled pearl onions and blackberries, gingerbread croutons, and roasted squash for an incredible Fall salad.
Prep Time20 minutes
Cook Time40 minutes
Servings: 16
Author: Shannon Walker

Ingredients

  • 4 ounces 1 stick unsalted butter; room temperature
  • 1 ½ cups boiling water
  • 1 cup sorghum syrup or molasses*
  • 1 teaspoons baking soda
  • 2 ½ cups all-purpose flour
  • 1 teaspoons baking powder
  • 1 teaspoons salt
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • 1 cup firmly packed dark brown sugar
  • 1 egg

Instructions

  • Preheat an oven to 325° F.
  • Line a half-sheet (cookie sheet will work) with parchment paper.
  • In a large measuring cup or bowl, whisk together the boiling water, molasses and baking soda. Set aside.
  • In the bowl of an electric mixer fitted with the flat beater, beat butter on medium speed.
  • Add the brown sugar and beat until fluffy (2-3 minutes) stopping the mixer occasionally to scrape down the sides of the bowl.
  • Add the egg and beat until combined.
  • Beat in baking powder, salt, ginger, and cinnamon.
  • Reduce the speed to low and add half the sorghum mixture.
  • Add half the flour. Scrape down the bowl as needed.
  • Repeat to add the remaining liquid and flour (the batter bill be quite thin).
  • Pour the batter into the parchment-lined pan. Gingerbread Fall Panzanella batter in pan
  • Bake until the gingerbread springs back when touched (20 minutes).
  • Transfer the pan to a wire rack and let cool completely.
  • For the salad, cut enough gingerbread into ½ -inch cubes to measure 2 cups (you will only need about half the total gingerbread).Gingerbread Fall Panzanella cubing the gingerbread
  • Increase the oven temperature to 400° F.
  • Place the gingerbread cubes on the original baking sheet (no need to dirty another pan). Gingerbread Fall Panzanella toasted cubes
  • Toast, turning once, until slightly crisped, 8 to 15 minutes.
  • Let cool. Store in an airtight container.

Notes

The gingerbread can be made up to 2 days in advance.
*I used blackstrap molasses, which is very strong, so I used about 2/3 cup and then an extra 1/3 cup hot water. I didn’t want the flavor to be too overwhelming. Definitely taste this part of the recipe before you add the full amount of the molasses or sorghum syrup.
Adapted from Barrett Bridenhagen