How to make golden-brown, crispy on the inside, chewy on the outside croutons with any old leftover bread that you have on hand.
Around here, Caesar Salad makes a fairly regular appearance at the dinner table. I generally make it once every week or two. It used to drive me nuts though, when I’d be all set to make it, and then discover, at the last minute that we were out of croutons. So I decided one night to whip up some of my own, and discovered how insanely easy they are to make!
I never buy store-bought croutons anymore. Homemade crouts are SO much fresher and tastier than store bought, and they’re not filled with all of those nasty preservatives. Wanna know how to make ‘em?
Quick and easy homemade croutons:
Go to your bread basket or wherever you keep your bread stash, and pull out something stale. Anything: French loaf, Ciabatta, homemade bread, hot-dog buns. Whatever you’ve got. I made these with a couple of hamburger buns that had been in the drawer for a week.
Grab your stale bread cut it up into chunky cubes.
Now toss those cubes into a bowl and drizzle a little 0live oil over them. You don’t need a lot. Start with a tablespoon or so. Stir ‘em up good. It’s going to seem like only a few have soaked up the oil, but you’ll see the sides of the bowl start to get oily, and you’ll kind of know that they’re all getting lightly coated. If you need to add more, maybe go for a tsp at a time.
You could add some flavour at this point too: a generous dash of parmesan, crushed oregano, basil or garlic powder. Whatever suits your fancy…
Now, spread your oiled bread cubes out on a baking sheet and pop them in the oven for approx 10 minutes at 325 degrees You’ll want to toss them a couple of times during the baking process until they’re all nice and toasty-brown.
That’s it, that’s all! How easy was that?
Storing your homemade croutons:
You can store your homemade croutons for a couple of weeks in an airtight container or zip-lock bag.
I like use this plastic cereal box inserts for this kind of thing. Much cheaper than a ziploc bag, and it makes me feel good giving the cereal liner an extra life before tossing it.
Aren’t they pretty? I didn’t even jazz these ones up with spices or flavouring, and they were delicious.
Say good-bye to those rock-hard, fakey-bakey croutons
you’ve been buying up ’til now. Once you try these, crispy little gems, you won’t look back!
And yes, that’s real bacon. Still warm. Mmmmmm-Mmm!