Got some bread sitting around and it’s about to get stale? Don’t throwing it out! Bread pudding is not the only option to transform days old bread. This croutons are good for topping just about anything or even as a snack by themselves! This is my go to recipe for garlic and herb croutons.
Homemade croutons are one the easiest things ever to make, and a million times better than anything you can buy at the store, plus you control what goes into them. They’re also very easy to customize with whatever seasonings you want, they can be made with any kind of bread that you have on hand (including gluten-free), and they’re easy to make as large or small, soft or crispy, plain or seasoned as you might prefer. Plus, if you’re trying to eat more greens in your life, I’m convinced that having a fresh batch of croutons around is one of the best motivators to toss together a quick salad and in winter season these make the perfect topping for soup.
To make homemade croutons, you only need three main ingredients:
- Bread: Ideally at least a day or two old, any variety will do.
- Olive oil: Or melted butter, if you prefer.
- Seasonings: These are totally up to you! I always add salt and black pepper but any other additional seasonings are always welcome! I often turn to garlic powder, onion powder, Italian seasoning and will occasionally sprinkle on some Parmesan cheese too, depending on the purpose.
Some of my favorite ways to use homemade croutons are:
- Salads
- Soups
- Stuffings/Casseroles
- Breadcrumbs
Anytime you need breadcrumbs, just use a rolling pin or food processor to break those croutons up into your preferred size of breadcrumbs and viola! You got yourself some seasoned breadcrumbs in no time!
Ingredients:
1 loaf of bread (about 12 ounces), cut into 3/4-inch cubes
1/4 cup olive oil
2 teaspoons Italian seasoning
1 teaspoon garlic powder
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
Method:
Preheat the oven at 375F.
Line a baking sheet with parchment paper.
Cut the bread in cubes, they don’t need to be exactly the same shape but they should be the same size so they cook evenly.
If the bread came in a bag I usually make the most of it to oil the diced bread more evenly. Add the bread and oil and shake it until they’re evenly coated. If that’s not the case you can use a bowl to coat the bread cubes with the oil and seasonings.
I add the salt and pepper sprinkled on top when I lay the in the sheet pan but you can add them in the bag if you want.
Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons.
Cooking time will depend on the thickness of the cubes, so keep an eye on them to be sure that they don’t burn. Mine usually take between 15-20 minutes.
Let cool completely and serve immediately or store in an airtight container for up to one week.
Enjoy!
