Homemade Croutons

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Raise your hand if you like crunchy, buttery croutons in a salad... my hand is raised high.  Actually, I am guilty of snacking on them straight out of the jar.  I'll bet you are too.  

Yes, I am aware that there are boxes and bags of croutons for sale at the market, but do I really need to stand on my soapbox and give you the "homemade is so much better" speech?  Nah-- didn't think so.

This is a good, basic recipe for croutons.  Ah, but croutons can come in so many varieties when you are making them in your own kitchen!  I like to use white bread with butter or sliced country bread with oil...sometimes I throw in dried herbs or spices and sometimes I infuse the butter or oil with sliced garlic.  They are all tasty combinations.

They are an excellent addition to a green salad, but they are also great in soups, stews, or anything that calls for a good carbo crunch.  And to my facebook followers, stay tuned for that pasta panzanella salad recipe that I teased you with a few weeks back.  You'll need a batch of these for that one.

Homemade Croutons
about 3 cups

4 ounces bread, sliced into 3/4-inch thick slices, then cut into 3/4-inch cubes
2 Tablespoons melted butter, olive oil, or peanut oil
Kosher salt

Preheat the oven to 400° F.  Line a rimmed baking sheet with parchment paper; set aside.

Place the bread cubes in a medium bowl and drizzle with the butter or oil, tossing gently to coat the bread cubes.  Arrange the bread cubes in a single layer on the prepared baking sheet and season with kosher salt.  Bake for 12-14 minutes or until golden brown on all sides; stirring halfway through baking.  Transfer to a plate to cool.  Store in an airtight container for up to one week.  Enjoy!

Source: The Galley Gourmet


  1. They're perfect! I have to confess I've only made the torn variety. I
    Ove croutons in a good salad. Definitely a treat!

  2. Gotta love homemade croutons! They make salads so much better :)

  3. I love them with my salads and mushroom soup. The crunch gives a charming break to my salads and soup. I did not know I can keep them for about a week. Perhaps because I get to snack on them after a day or two...=) This is definitely a must try...

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