If you have never tried making your own croutons, you really need to because they are so easy!
Not only are they super simple to make but they taste better than store bought and you can play around with spices and herbs.
And another great thing about homemade croutons is that they are not as HARD as rocks as store bought!! Unless you really do like them that way….
You can use whatever type of bread you have on hand or left over. Even the pre-sliced sandwich bread can work. It’s a great way to use up left-over bread or bread that is going stale.
Whenever I have leftover bread, I either freeze it for later or I immediately make croutons.
Preheat your oven to 375 degrees.
I like to slice the bread and then cut into cubes and toss them into a bowl. Mine are about ½ inch to ¾ inch squares.
Drizzle the bread cubes with olive oil. Sprinkle with a good amount of salt and pepper. Toss well.
Here is where you can start to experiment with spices and herbs. I usually use chopped thyme.
Try rosemary or chives, a pinch of cayenne pepper for a spicy kick would be fun. If you are serving the croutons over a salad as a side with turkey or chicken, try some poultry seasoning as a compliment to tie the meal together.
The recipe listed below is based on leftover bread that I had on hand. You can adjust the ingredients to what you need. When coating the bread cubes with olive oil, just coat them, do not saturate them!
I baked mine on a stone baking sheet and it worked fine. Whatever you bake them on, you will need to remove the cookie sheet every few minutes until they are golden and toasted, about 10 minutes.
Makes 3 cups of croutons
Preheat oven to 375
3 cups of bread cubes, cut or torn into about 1/2 to ¾ inch cubes
3-4 T of olive oil, or just enough to lightly coat the bread cubes
Generous amount of Salt and Pepper.
1 T chopped thyme leaves
1. Gently toss bread cubes with the oil to evenly coat. Do not saturate the bread cubes.
2. Add salt, pepper and chopped thyme and gently toss.
3. Spread the bread cubes in a single layer over a parchment paper lined cookie sheet.
4. Bake for about 10 minutes or until toasted, removing every few minutes to toss croutons and/or turn the cookie sheet around in the oven.
5. When toasted and golden remove immediately and transfer to a plate to cool.
6. Store in an airtight container in the fridge.