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Homemade croutons

Around here, we make sourdough bread 2-3 times a week. Most of it we give away, but sometimes we’ll keep a loaf or two, and even then, we often can’t keep up with eating it while it’s fresh. In those cases, I will cube the bread, and place in the refrigerator until I have a good batch of bread cubes, and then I’ll make croutons. This is a “non-recipe” recipe. I don’t have precise measurements to give you, since I just taste along the way. I haven’t weighed or measured the bread, oil or seasoning since the beginning batch varies in size. However, with that being said, it is easy to under-season these cubes. Taste while you’re baking them and add more seasoning if you desire.

The basic ingredients are bread cubes, olive oil and a seasoning of your choice. Some of the combinations I have used:

a flavor infused oil along with salt and pepper.

olive oil and cinnamon and sugar.

olive oil and dried ranch mix with a bit of salt.

olive oil and a homemade mix of tomato powder, onion powder, garlic powder, Parmesan cheese, salt and pepper.

Preheat the oven to 350. Place your bread cubes in a large container. Pour oil over cubes and gently stir to coat. The cubes are generally dry by this point from sitting in the fridge, and the oil helps hold the seasoning. Add desired seasoning and mix some more.

Place bread cubes on a baking pan, and spread out in a single layer. The more you place on a pan, the longer the baking time to crisp the croutons. I usually use 2 pans at a time.

Bake in a 350 oven for 25-30 minutes, stirring a few times. While warm, they may still be a bit chewy; they crisp up as they cool. I store mine in a half-gallon mason jar and write on the flavor on the lid. We enjoy these as snacks in our home.

Leave a comment below if you have any questions!

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