Ridiculously Easy Homemade Croutons

I feel like this is a bit of a cop out and almost don’t want to call it a recipe. Let’s just say this is more of a busy momma’s method for making croutons, ok?

These croutons take just a few minutes to make, especially since I’m using store bought bread. How dare I? Just kidding. I am nothing but fancy around here.
Here’s how I make my croutons…
Take 4 slices of store bought sandwich bread. I used whole wheat. Optional: let bread slices sit out on a plate, uncovered to dry out a bit, maybe about an hour. Or you can just leave your bread out after breakfast and realize you left it out, when you go into the kitchen at lunchtime. Oh, that’s just me? Ha.
Using a sharp bread knife, dice slices into small half-inch cubes. That’s what you see below so you’ll end up with about 2-3 cups of diced bread. If you prefer bigger croutons, dice them into bigger chunks. 
Preheat the oven to 475F on the broil setting, which are the top burners in case you’re not sure. Make sure your rack is set about 1/3 of the way down, too.

Next, melt 4 tablespoons of butter in a small saucepan or in a microwave safe bowl. If you’re using unsalted butter, add a pinch of salt if you’d like. After the butter is melted, add 2 tablespoons of extra virgin olive oil. Stir to combine and remove from heat.

Let the mixture cool a few minutes and add in your spices. Here’s where you can add whatever strikes your fancy. For this batch, I used garlic powder, oregano, onion powder and thyme.

Pour the mixture over your bread cubes and stir, ensuring each cube of bread is well coated. Use your clean hands if you need to. We are fancy, remember?

Spread out cubes onto a baking sheet, making sure they aren’t touching. Place in preheated oven and bake for about 5 minutes. Keep a close eye on them so they don’t burn, unless you like burnt croutons.
Voila! Fresh, delicious and crunchy homemade croutons in a pinch. You may never eat store bought croutons again. If you do, it’s totally fine. I’m not judging.
These are best eaten the day they’re made, since I noticed they lost some of their initial crunch factor after 24 hours (even stored in an airtight container). It’s not a bad thing, seeing as croutons can be used for soups, salads and snacking.  
Buttery croutons on a bed of fresh kale equals a healthy lunch. 
Salad math, y’all.


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