Homemade Croutons flavored with Garlic Sauce. Use in other dishes or as a snack all by itself. These are super easy to make and really available just about anytime. Since almost everyone always has a loaf of bread on hand.
Croutons are extremely easy to make from fresh bread or bread that is going stale and is a great way to ensure you are using up everything with no waste. Using white bread is ideal for salads. Stale French Bread, Ciabatta, or Artisan loaves are recommended for soups. Since they produce crunchier croutons.
It’s really up to you. Just know that different breads produce different levels of crunch and the amount of moisture still in the bread determines this and is the main factor.
I usually don’t eat the heels, and sometimes we don’t go through the bread fast enough, and it dries out a bit. These dried-out slices and the heels I leave out in a Bowl or dice for croutons. They air dry and become extremely hard and will stay there for months without issues.
Whenever I need Breadcrumbs, I just grab some and ground it up. I even use the dried out whole slices for French Toast. Yep, stale bread for French Toast is absolutely the best.
You can chop Stale and dried out bread into croutons, but you don’t get uniformity and it’s a bit messy. If you know you will need some Croutons, then cubing Fresh Bread or Stale bread and then letting the Croutons dry out ensures uniformity and is more ideal. The dried out cubed bread can also be ground for bread crumbs.
To make croutons from fresh bread, cube the bread to the desired size and spread them out on a baking sheet to dry. Ideally overnight, but longer like a week is ideal to eliminate all moisture. Once the croutons are dried, they can be placed into a bowl and set aside until needed and to further dry out.
Fresh Diced Bread
These are good to sit out for months without issues. You can leave the Crust on or chop it off.
Homemade Croutons Seasoning
The Seasoning consists of some form of Fat and various Herbs & Spices, along with Salt & Pepper.
Fat is what helps to add flavor and crisp the croutons up even more. Other Fats such as butter, oils, a mix of Oil & Butter, and even rendered fat with Butter can be used, especially Bacon Grease with Butter. It all depends on how you are using the Croutons and what flavors you want.
My go-to is this Garlic Sauce. Use about 1/4 C for every 2 Cups of Croutons.
Season the Croutons anyway you like. Just add the Fat and the Seasoning to the bowl of Croutons and toss really well.
Caesar Salad Croutons
Toss 2 Cups of Croutons with 1/4 C of Garlic Sauce with the Following Seasoning.
- 2 Tbl Fresh Parmigiano Reggiano
- 1/8 tsp of each
- Ground Rosemary
- Black Pepper
- Onion Powder
Italian Crouton Seasoning
Olive Oil & Italian Seasoning with some Parmesan Cheese and Salt & Pepper. These are also great for Caesar Salad Croutons.
Herb & Garlic Crouton Seasoning
Use the same Garlic Sauce with the additions of some Herbs. Entirely up to you what combination of Herbs you want. Some classic ones are Parsley, Marjoram, and Thyme.
Parmesan Ranch Crouton Seasoning
Use melted Butter with Dry Ranch mix and some Parmesan.
Baking Homemade Croutons
Bake the croutons in the oven for about 10 minutes at 350 F – 375 F. Toss them halfway through. Ensure that they are evenly spread out and not touching each other. Keep an eye on them because once they start to brown, the Browning process happens quickly.
Bake Stale Croutons until the desired level of browning is achieved. Then remove them from the oven to cool. Any leftover Croutons can be stored in an airtight container for up to 1 week.
- 1 Bowl
- 1 Baking Sheet
- 2 C Homemade Croutons - See notes
- 1/4 C Garlic Sauce
- Melt the Garlic Sauce and pour over the croutons. Mix well and spread out on a baking sheet with space between the croutons. Place into a preheated oven at 350 F – 375 F for about 10 minutes, or until the desired level of browning is achieved.
- Toss the Croutons halfway through. Keep an eye on them for browning. Cook time will depend on the size of the croutons.
- Remove them from the oven to cool. Any leftover Croutons can be placed into an airtight container and stored for several days.
- Jerk ChickenJuicy, Fall off the Bone, Charred Crispy Jerk Chicken with that addictive taste and just the right Hit of Heat, that you can control. Make it as Mild, Medium, Spicy or Hot as desired. The Jerk Marinade is made up in a Jar in about … Read more
- Cabbage Roll SoupWhat a wonderful Savory Cabbage Roll Soup made from Salted Tender Cabbage and Rice with Parsley, Tarragon & Caraway to add that Cabbage Roll taste. This soup is based on the Vegetable Soup and can include a variety of meats, such as ground Beef, Pork, … Read more
- Swiss SteakFork Tender Swiss Steak with a Flavorful Beefy Tomato Sauce. Done Stove top, in a Slow Cooker or Oven Braised for a Delicious Comforting Meal. Add in your choice of herbs to shape the Flavors and serve with Mashed, Roasted or Steamed Potatoes, Crispy Fries, … Read more