Homemade Croutons
Crunchy, golden goodness. A good crouton has got to be one of my most favorite things. I’m going to call up Julie Andrew’s & request a lyric change. A truly good crouton; the right crunch, not too hard, with good crumble texture - just enough oil that it’s indulgent, but not overly saturated - the perfect balance of seasonings… we could go on.
Homemade croutons are really quite simple.
It’s the best way to use the last of a stale loaf of bread & also, makes a really sweet & thoughtful hostess gift! You can package them in one of those Halloween/Christmas/Easter/Birthday themed cellophane bags that were on sale for, what $2.49 & you simply couldn’t resist? Don’t go paper bag unless you want a soggy bottom mess on your hands.
This recipe is the quick & dirty version. Like everything on the internet, there’s about a million recipes for croutons. We’re layin’ this one down as a basic starting point for you to literally jump into crouton land whenever your need to & have a foundation to keep it simple or create the most creative delicious crouton of your dreams. Have fun, let us know how it goes.
Homemade Croutons
Yield: Approx. 4-5 C / Time: 20-25 minutes / Difficulty: 3/10
Ingredients
loaf of bread (any kind) - torn or cubed
Salt & black pepper
Olive oil
Optional flavoring additions:
Garlic powder or garlic salt (reduce any additional salt)
Onion powder, oregano, basil,
Steps:
Pre-heat oven to 350 degrees. Tear apart or cut into cubes your loaf of bread.
Toss in a large bowl with olive oil and desired seasonings.
Lay onto baking sheet and pop in the oven for 15-20 minutes. Your breadcrumbs should be crispy and golden on all sides.