How to make Croutons at home? (Wonderfully Golden and Crispy)

• Food: Homemade Croutons
• Writer: Nicolas Wilson
• Content-Type: Food Blog

Who doesn’t enjoy croutons prepared from scratch? They’re deliciously golden and crisp, and far better than store-bought croutons.

The best part about making is that you can use any bread you like, even if it’s stale, and they’ll be done in under 15 minutes.

A crisp, crunchy element, such as toasted nuts, tortilla strips, ice water-soaked red onion, or, of course, the classic crouton, is beneficial to most salads.

I’ve been working on polishing my homemade Caesar salad recipe recently, so let’s start with the croutons. We’re off!

How to Make Them?

Technically, you can make croutons with any loaf of bread, whether it’s new or stale! Croutons, like French toast, are an excellent way to use up old bread.

Sandwich bread might even be used to make croutons. However, you’ll want to use bread that you can slice yourself into rather thick slices (about 3/4-inch wide). We’ll be able to construct even cubes this way.

Find a crusty loaf of bread with a lot of flavor for the greatest croutons. My favorite whole grain sourdough from our neighborhood bakery is one of my favorites. It’s best to use French bread. If the unusual flavors of rye bread or homemade cornbread complement your dish, go ahead and use it.

Croutons Ingredients

Croutons are simple to create, using only two primary ingredients and a few seasonings. You’ll need bread, olive oil (or melted butter), salt, pepper, and garlic powder, of course.

The seasonings bring out the finest in the croutons, and the oil or butter helps the bread produce crisp golden edges.

A Few Crouton Tips

The process of making croutons is simple. Here are some pointers on how to create the best croutons:

Tear new bread by hand or slice stale bread: Because fresh bread is so fragile, I find it easier to tear it by hand. Using a serrated knife to carefully see-saw over stale bread is also simpler.

Aim for 3/4-inch bread cubes: this is the optimum size for croutons that are perfectly bite-sized. On the outside, they’re beautiful and crisp, but on the inside, they still have a bit of chew.

They’re crisp enough to withstand dressing, but not so crisp that they’ll break your tooth! If your croutons aren’t ideal cubes, don’t worry. Here, irregular, jagged portions are encouraged.

Bake at 400 degrees Fahrenheit for 5 minutes, tossing halfway through. This temperature is ideal for getting those golden rims on the bread without burning it.

At this temperature, croutons are ready in 10 to 12 minutes, so you’ll only have to toss them once or twice.

Uses for Homemade Croutons

Naturally, croutons are fantastic on green salads. They also make a great crunchy addition to creamy soups. Finally, croutons are a delectable snack on their own (like bite-sized crostini, if you will).

Croutons can be served with any of the following:

Salads

• Of course, Caesar salad! This week, I’ll post a recipe.
• Greek Salad (chopped)
• Italian Salad with Chops
• Panzanella with layers
• Salad with Arugula that’s a cinch to make
• Salad Caesar with Tahini Tahini Tahini Tahini Tahini Tahini Ta (Love Real Food, page 72)

Soups with Cream

• Soup with Broccoli and Cheese
• Tomato Soup with a Twist (Lightened Up!)
• Creamy Roasted Carrots Soup
• Roasted Cauliflower Soup
• Soup with Roasted Butternut Squash

Croutons

Make your croutons to elevate your salads to new heights! Bread, olive oil, and simple seasonings are all you need to make this crouton dish. Croutons for 4 to 6 side salads are made from this recipe.

INGREDIENTS

• 2 large slices of crusty bread, about ¾-inch thick (about 4 ounces)
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon fine salt
• ⅛ teaspoon garlic powder
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Preheat the oven to 400°F and prepare a large, rimmed baking sheet with parchment paper to make cleanup easier. Place a paper towel on a plate and set it aside (we’ll use it later to soak extra oil from the baked croutons).
2. To prepare your bread, gently slice it into 34-inch cubes using a serrated knife (or, if it’s simpler, gently tear it into pieces approximately that size with your fingers). To give you an idea, you’ll need roughly 3 cups of cubed bread.
3. Place the cubed bread on the baking sheet that has been prepared. Drizzle the olive oil over the top and season with salt, garlic powder, and a few twists of black pepper. Toss the bread in the oil with your hands until it’s lightly coated, then spread it out evenly on the baking sheet.
4. Bake for about 10 to 12 minutes, stirring every 5 minutes, until they are golden brown but still have a little crunch to them in the center.
5. Remove the croutons from the oven and place them on a paper towel-lined dish to absorb any remaining oil. Season to taste with more salt and pepper after it has cooled. They are best eaten within a few hours of baking because they can grow tough over time, although they can be stored in a sealed bag at room temperature for several days.

NOTES

MULTIPLYING THIS RECIPE: If you overcrowd the baking sheet, your bread will not be crisp as well. When tossing, divide the ingredients between two pans on racks towards the center of the oven, swapping their positions.