Not only does making homemade croutons allow you to utilize the ends of the loaves of bread, it also allows you to make delicious, fresh croutons to add to your salads and soups.
Home Made Croutons Are Easy To Make
With a little bit of oil and seasoning, you can have homemade bread crumbs in 5 to 7 minutes-it’s that easy!
Croutons in our house are like potato chips. They get gobbled up before they make it to the salad or topping of a meal. If I want them toi last longer, I simply cube the leftover bread, place in a zip-loc freezer bag and toss in the freezer. When I’m ready to use them, I pull out about a cup or two and toss with oilve oil and a bit of seasoning and bake.
If you have leftover regular sandwich bread or loaves of french bread, making homemade croutons only takes a few simple steps to make. Simply cut the bread into cubes as shown below, then follow directions below and you’ll have tasty homemade croutons in no time.
Leftover bread or baquette, cut into cubes (white or wheat)
fresh ground pepper
- Optional: Parmesan cheese, dried herbs (basil, oregano, thyme, rosemary), garlic powder
Preheat oven to 425 degrees.
Toss bread cubes with olive oil, salt, pepper and seasonings (see above) on a baking sheet.
Bake for 5 to 7 minutes until golden. Cool.
Toss a few croutons on some Quick Minestrone Soup from my post earlier that I shared over the weekend for a great combination.
Homemade croutons, stored in a plastic container or a plastic bag, last up to two weeks unrefrigerated.
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