The best things in life are simple and these croutons are no exception.We provide abasic recipe below for easy, crunchy baked croutons, ready for you to customizewith whatever spices you'dlike. They're great all-year roundas a toppingon easy summer salads or hearty fall soups or just as a snack!
Choose your bread
We prefer a crusty bread like a sourdough boule or French-style baguette: the open crumb structure creates perfect pockets where the seasoning can fall into, plus,the whimsically irregular shapes look adorable. At the end of the day, croutons are just crispy bites of toasted bread, so you can use absolutely any kind of bread for this recipe. Older, staler bread that's more dehydrated will toast and bake faster than fresh bread. Size also matters here: thesmaller the bread cubes, the shorter the total baking time.
Choose your fat
A mix of olive oil and melted butter gives you the best of both worlds in terms of both flavor and color. Feel free to use only oil or only butter, as long as you follow this general rule of thumb: for the most flavorful croutons, use one tablespoon of fat perslightly heaping cup of cubed bread.
Choose your flavors
The only truly non-negotiable "spice" in this ingredient list is kosher salt. Everything else—from black pepper to rosemary to Parmesan—is up to personal preference.You can use any dried spice or herb that clings easily to the oiled bread: ranch powder for a bit of a junk-food vibe, smoked paprika or cayenne for a hint of spice, or curry powder for an aromatic, savory blend. (If using cheese, go for a hard, aged cheese with very low moisture content for the crispiest croutons.)The sky is the limit!
How long do croutons last?
The expected shelf-life for homemade croutons is about two weeks.Moisture encourages mold, so make sure your croutons are completely dehydrated during the bake and let cool completely at room temperature before storing them away in an airtight container. Humidity is the enemy, so keep 'em in a dry place for maximum shelf-life.
Can I make them gluten free?
Absolutely! Simply follow the same process but use gluten free bread instead.
How can I use them?
While the obvious answer would typically be salad (a classic Caesar isn't complete without them), they're uses are kind of endless. Use them as the base for a panzanella, or as a topping for soup, like in this Baked Feta Souprecipe. Basically anywhere you need a bit of crunch, go ahead and add them.
If you've made these, leave a rating and a comment down below to let us know how you liked it!
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- Yields:
- 6 c.
- Prep Time:
- 5 mins
Ingredients
- 1
loaf of crusty bread, cut into 1" cubes (about 6 c.)
- 2 Tbsp.
extra-virgin olive oil
- 3 Tbsp.
butter, melted
- 3/4 tsp.
kosher salt
- 3/4 tsp.
freshly ground black pepper
- 3/4 tsp.
garlic powder
- 1/2 tsp.
onion powder
- 2 tsp.
finely chopped rosemary
- 1/4 c.
finely grated Parmesan
Directions
- Step1Preheat oven to 350°. In a large bowl, toss cubed bread with oil and butter until evenly coated.Add insalt, pepper, garlic powder, onion powder,rosemary, and Parmesan,and toss to combine until evenly distributed. Divide seasoned bread between two large baking sheets.
- Step2Bake until golden and crispy, flipping halfway through, about 15 minutes total.
- Step3Let cool completely and store in an airtight container for up to 2 weeks.
