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Making Homemade Croutons

A sheet pan of baked croutons.

Bread, oil, and heat is all it takes to make croutons. Flavoring them up makes it well worth the effort.

Ingredients

Scale

Basic Croutons

5 heaping cups or 7 ounces bread, cubed or torn evenly

2 tablespoons oil

sprinkle of salt

Seasoned Croutons

5 heaping cups or 7 ounces of French bread, cubed or torn evenly

1 tablespoon salted butter

2 cloves garlic, pressed

1 tablespoon olive oil

2 teaspoons Italian seasoning

1/2 teaspoon salt

fresh cracked black pepper or red pepper flakes to taste

Cornbread Croutons

5 heaping cupsĀ cornbread, cubed evenly

2 tablespoons melted bacon drippings

salt and pepper to taste

Instructions

Basic Croutons

Preheat oven to 400 degrees.

Place pieces of bread into a large bowl.

Drizzle oil onto the bread and toss to coat.

Spread bread evenly on a sheet pan in a single layer and sprinkle with salt.

Bake for 15 minutes or until golden brown, turning them over in the middle of cooking.

Seasoned Croutons

Preheat oven to 400 degrees.

Place bread cubes into a large bowl.

Microwave garlic and butter in a small microwave-safe bowl for about 20 seconds.

Remove butter from microwave and add oil and seasonings, mixing all together.

Drizzle the butter and oil mixture over the bread evenly and toss to coat.

Spread bread evenly on a sheet pan in a single layer.

Bake for 15 minutes, tossing to turn the cubes over in the middle of the baking time.

Remove from oven and let cool before using or storing them in an airtight container.

Cornbread Croutons

Preheat oven to 400 degrees.

Place pieces of cornbread into a large bowl.

Drizzle bacon drippings onto the bread and toss to coat.

Spread bread evenly on a sheet pan in a single layer and sprinkle with salt and pepper.

Bake for 15 minutes or until golden brown, turning them over in the middle of cooking.

 

 

Notes

Most types of bread can be used in making croutons, including biscuits.

Stale bread works best.

Make sure bread is cut up into uniform pieces for even browning.

Store in the refrigerator or freezer for longer shelf life in an airtight container.

For cornbread croutons, reheat to crisp them up after storing.

It is difficult to tear cornbread into even pieces, using a knife makes fewer crumbs.

Keywords: making homemade croutons

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