Make these croutons just once and you’ll be hooked. Fresh and flavorful, garlicky crisp on the outside, tender on the inside croutons. Compared to these, the store bought ones taste like packing peanuts. Really. Not to mention the price difference. Why pay $4 for a couple of slices of seasoned bread? You can make croutons for pennies.
EASY CROUTONS
What You’ll Need:
- French bread or baguette – day old is perfect
- ¼ to ½ cup olive oil
- 1 tablespoon butter
- One big clove garlic – minced
- Italian seasoning
- Cayenne – optional
- Salt & Pepper
Here’s How:
Pre-heat the oven to 400°. Slice your French bread in slices about 1 ½ inch wide. Prepare one or two slices per person plus extra for snacking. Trust me.
Slice the bread again to make about 1 ½ inch sized cubes. You can adjust the size if you want. Be that way.
Heat the olive oil and butter in a sauté pan. You may need to add more as you go depending on how many croutons you’re making. Add the garlic and sauté to flavor the oil.
Test to see if oil and butter are hot enough by dropping one crouton. You want it to sizzle. If it doesn’t sizzle then you’re sucking up oil with a bread sponge. Don’t do that. That’s not what we’re doing here. Let it heat up some more.
If it sizzles, sauté the test crouton to a nice golden brown and eat it. Then add the rest of the bread in small batches, rather quickly. Toss to coat all the croutons lightly with the garlic infused oil and place on a baking sheet.
When all your croutons are lightly coated, place them in the oven for 5 to 7 minutes or until crisp and golden brown. You want them crisp and toasted on the outside but tender in the inside. And preferably not burned. If they’re burning take them out. Golden nuggets of wisdom I’m sharing, I tell ya.
While the croutons are hot, add salt and pepper and Italian seasoning to taste. Serve those you didn’t eat while you were cooking with the soup. Any leftovers (as if) are wonderful on salad.
Oh yeah! They’re a wonderful compliment to Easy Peasy Split Pea Soup!
The "I'LL NEVER BUY CROUTONS IN A BOX AGAIN" croutons
Ingredients
- 1 French bread or baguette day old is perfect
- ¼ to ½ cup olive oil
- 1 tablespoon butter
- 1 big garlic clove minced or crushed
- 1 teaspoon Italian seasoning
- Cayenne pepper, to taste optional
- Salt & Pepper
Instructions
- Pre-heat the oven to 400°F degrees and line a baking sheet with parchment.
- Slice your French bread into slices about 1 ½ inch wide. Prepare one or two slices per person plus extra for snacking. Trust me on this. These croutons are irresistible and disappear before the soup or salad ever happens.
- Slice the bread again to make about 1 ½ inch sized cubes. You can adjust the size if you want. Be that way.
- Heat ¼ cup olive oil and the butter in a sauté pan. You may need to add more as you go depending on how many croutons you’re making
- Add the garlic and sauté to flavor the oil.
- Test to see if oil and butter are hot enough by dropping one crouton. You want it to sizzle. If it doesn’t sizzle then you’re sucking up oil with a bread sponge. Don’t do that. That's not what we're doing here. Let it heat up some more.
- If it sizzles, sauté the test crouton to a nice golden brown and eat it. That part might not be necessary but why not? Then add the rest of the bread in small batches, rather quickly.
- Toss to coat all the croutons lightly with the garlic infused oil and place on a baking sheet.
- When all your croutons are lightly coated, place them in the oven for 5 to 7 minutes or until crisp and golden brown. You want them crisp and toasted on the outside but tender in the inside. And preferably not burned. If they’re burning take them out. Follow me for more baking tips.
- While the croutons are hot, add salt and pepper and Italian seasoning to taste.
- Serve those you didn’t eat while you were cooking with the soup or salad. Any leftovers (as if) are wonderful on another salad or soup. You might have to make some more.
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