These homemade croutons are the perfect combination of crunch and chewy. Flavourful, fragrant and golden brown, they’re so easy to make, you’ll never buy store-bought again.
When it comes to croutons, there’s nothing like a homemade crouton. Golden and crispy on the outside, slightly chewy on the inside, and the flavour… Mmmmm. Store-bought croutons cannot compare.
The great thing about homemade croutons is that they’re ridiculously easy to make, and you can use any bread that you have on hand. You’ll never have to dash out to the store or skip making a salad again just because you’re out of croutons. Besides, once you make these, you’re never going to want to put soups and salads again.
What kind of bread can you make homemade croutons with?
Croutons can be made with just about any bread:
- french loaf
- sour dough
- sourdough bread
- dinner rolls
- hotdog or hamburger buns
- Heck, I’ll even use white Wonder bread if that’s all we have on hand.
Stale or fresh bread?
Stale bread makes the best croutons but you can certainly use fresh bread. Stale bread is easier to cube though, and hey, it’s on it’s way to being crunch anyway. Making croutons with it is a great alternative to throwing it out.
Storing homemade croutons:
One of the great things about homemade croutons is that they store well, so when I have a loaf of stale bread, I’ll make a big batch of croutons, and I’ll have them to use in salads for days or even weeks.
You can store your croutons in a cupboard in an air tight container, glass jar or re-sealable bag.
Ok. let’s make some of these golden-crisp nuggets of goodness so you can take your family’s salad to a whole new level tonight.
How to make homemade croutons:
I made the croutons in these photos with a few mini-croissants that had been sitting in our bread drawer for a couple of weeks. They were very stale. Very stale is just fine.
Grab your stale bread cut it up into chunky cubes. You can also rip it up if you want your croutons to have a more rustic look.
Toss the bread 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’llknow that they’re all getting lightly coated.
If you need to add more oil, just add a tsp at a time. You don’t want to soak your bread cubes.
You could add some flavour at this point too: a generous dash of parmesan, crushed oregano, basil or garlic powder. Whatever suits your fancy…
I was in a hurry tonight, so I just left my croutons plain.
Now, spread your oiled bread cubes out on a baking sheet and pop them in the oven for approximately 10 minutes at 350ºF.
You can gently toss or stir your croutons at the 5 or 6 minute mark. I never really find it necessary, but if you want to, go for it.
By the 10 minute mark, they should be a toasty, golden-brown.
Mmmm. Don’t they look amazing? I always end up eating a handful of them fresh out of the oven.
Let them cool down a bit before adding them to your salad, but don’t worry if they’re still warm. I actually love slightly warm croutons in my salad.
Say good-bye to those rock-hard, artificial croutons you’ve been using. Once you try these, crispy-chewy little gems, you won’t look back!
More recipes for you to enjoy:
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