Croutons Recipe
The word "crouton" comes from the French word croûte, meaning "crust." Croutons are believed to have originated in France, where stale bread was repurposed into small, crispy pieces that added texture and flavor to various dishes.
Equipment
- Baking sheet
- Mixing bowl
- Measuring spoons
- Spatula
Ingredients
- 4 cups of day-old bread, cubed (sourdough, French baguette, or white bread works well)
- 3 tablespoons olive oil or melted butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried Italian herbs (oregano, basil, or thyme)
- Salt and pepper to taste
- Optional: Grated Parmesan cheese for added flavor
Instructions
- Set your oven to 375°F (190°C). This temperature helps the croutons get crispy without burning too quickly.
- Take your bread and cut it into bite-sized cubes, about ½ to ¾ inches in size. If the bread is fresh, you can leave it out for a few hours to dry out slightly, which will help it become crunchier in the oven.
- Place the cubed bread in a large mixing bowl. Drizzle with olive oil or melted butter, ensuring each cube is lightly coated.
- Sprinkle the garlic powder, onion powder, Italian herbs, salt, and pepper over the bread cubes. For an extra kick of flavor, add some grated Parmesan cheese.
- Toss the bread cubes until each piece is evenly coated with the oil and seasonings.
- Spread the seasoned bread cubes out in a single layer on a baking sheet. Avoid overcrowding, as this will help them bake evenly.
- Bake for 10-15 minutes, stirring halfway through to ensure even browning. The croutons should be golden and crispy but not too dark. Keep an eye on them as they can burn quickly.
- Remove the baking sheet from the oven and let the croutons cool for a few minutes. Once cool, they’ll continue to crisp up slightly.
- Serve immediately in salads, soups, or as a crunchy snack. Store any leftover croutons in an airtight container for up to a week.