How To Make Croutons

I don’t know about you but boy, do I ever hate those sale nasty bought croutons!  I’m that person who, in a restaurant picks them off unless I know they are made in-house.

For some reason, I never bothered making my onw because I thought they would be like the store-bought ones.  That changed one day, when we were making a chicken, pear salad for a corporate luncheon. The recipe I was using called for croutons, so I told my assistant that we would just leave them off. She said, I always make croutons for soups and salads at home and I will make homemade ones for the salad.  Bit of a revelation that!  So, now I’m a convert and make my own too!

Preheat oven to 350 F

Cut the crusts of French or Italian bread, cut into ½” or so, cubes. Spread onto a baking sheet; drizzle with EVOO, salt and freshly ground black pepper. Toss to coat the bread cubes. Place in the oven for 10 minutes; stir. Return to oven until golden; stirring once more. Remove from oven and cool. The croutons will keep in an airtight container in the fridge for a week or you can freeze them for a month.

Tip from Yvonne:  If you like you can add some dried herbs to the bread cubes when tossing them with EVO, salt and pepper.

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