Easy Homemade Croutons
The bakery department at my local independent grocery store has been killing it lately. Ancient grain baguettes, country loaves, rosemary-garlic ciabatta - you name it, they’ve got it. And since everything is made on-site, the prices are incredible. The only problem? I can’t stop buying multiple loaves with no clear game plan! I’m the world’s biggest fan of freezing everything I’m not going to use right away, but even my trusty icebox has its limits. So when the days pass and I can see my little loaves in the corner of the kitchen slowly packing their bags for the big trash bin in the sky, I know there’s only one thing left to do: make croutons.
Making homemade croutons is the easiest way to keep the party going with your favorite loaves long after you’ve left the bakery. Sure, you could also make a killer french toast, but what’s better over a salad, on top of soup, or, honestly, just as a pass-by snack than crispy, crunchy, salty, and olive-oily bread morsels? Nothing! Nothing’s better!
30 minutes, an oven, and a few items in your pantry are all you need to turn that day-old bread into magical bits of crunchiness. Got an extra loaf lying around? Let’s make croutons! Trust me, you’ll never want to use store-bought again.
Easy Homemade Croutons
What You’ll Need:
1 loaf of a day-old crusty bread (such as a baguette or ciabatta)
Coarse kosher salt
Freshly-ground black pepper
Extra virgin olive oil
Directions
Place an oven rack in the center of the oven, then preheat to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil. Set aside.
Using a serrated knife, cut the bread into small, bite-sized pieces that are roughly the same size and shape. Place the bread pieces on the baking sheet.
Liberally season the bread on the baking sheet with kosher salt and black pepper. Next, drizzle the bread all over with olive oil.
Using your hands (or a large spoon), toss the bread around on the baking sheet, making sure that every piece is fully coated with the oil, salt, and pepper. When finished, spread the bread pieces out into a single layer on the baking sheet.
Bake for 20 minutes, or until the pieces have taken on a golden brown hue and are crisp to the touch.
Let cool on the sheet for at least 10 minutes (the croutons will harden slightly as they cool), then serve.
TO STORE: Croutons can be stored in an airtight container on the counter for at least one week.