How to Make Croutons

In this recipe

Easy croutons on the stove
Tips for the best croutons
How to make seasoned croutons
Save and freeze croutons

Do you make your croutons yourself? I believe the world of chefs is divided into those who make their own croutons and those who don’t. I make my own, always do. I’ve never bought a box of croutons, although I’ve certainly eaten them.

When I see a box on a friend’s shelf, I ask myself, “How could they? Homemade is so much better!” And when that same friend sees me making my homemade version, they say, “How could you? The box is so much easier!”

Easy croutons on the stove

As I looked around for other recipes, I noticed that a lot of people make croutons in the oven. I did (and occasionally still do); but you must be careful when cooking them this way. They’re easy to gratinate in the oven, they brown all over, if you like they’re just lightly toasted on the outside, crispy but still have a little spring in the bread.

My mom makes croutons (at least once a year for her famous and fabulous turkey stuffing) by toasting them in some melted butter in a wide, shallow pan on the stove.

Tips for the best croutons

It is best to use old French or Italian bread from the day beforebut you can dry the diced bread in a warm oven for a few minutes if you’re working with fresh bread.
Butter is for flavor. It can’t be beat. You really don’t need more. only butter If you work with butter and some good bread, the taste is just perfect.

How to make seasoned croutons

Here are a few ideas for spices:

Ranch Spice: black pepper, dried parsley, dried dill and, if available, buttermilk powder
Italian spices: dried basil, dried oregano, dried rosemary and dried thyme
incense spice: smoked paprika or smoked salt
Curry croutons: curry powder or garam masala
Garlic Croutons: Mince a clove of garlic and sauté in the melted butter until fragrant before adding the croutons

Save and freeze croutons

While these croutons are best freshly made and still slightly warm out of the pan, you can also cool them completely and store them in an airtight container on the counter for a few days or in the freezer for up to a month.

You can also cube leftover bread and freeze it for croutons or breadcrumbs.

Ways to use croutons

Use these croutons to top a soup or salad or to make fillings. Here are some favorite recipes:

Simple tomato soup
mushroomcreamsoup
Butternut Squash Soup
Arugula salad with beets and goat cheese
Mixed green salad with pecans, goat cheese and honey mustard vinaigrette

preparation time
5 minutes

cooking time
10 mins

total time
15 minutes

portions
24

yield
6
up to 8 cups

1 French or Italian bread (or 1 baguette)at least 1 day old
3 to 4 tablespoon butter

Cut bread into cubes:

Cut the bread into equal cubes, about 3/4 inch to 2.5 cm wide. One loaf makes about 8 cups of diced bread (give or take a few cups depending on the size of the loaf).
If the bread isn’t dry enough, put it in a warm oven:

Your bread should be slightly dry, at least a day old if using French or Italian bread or a baguette. You don’t want the bread cubes to be all dried out, just a little dry on the surface so they brown better and hold up better when tossed in a salad or baked in a filling.

If the bread cubes aren’t dry enough, spread them out on a baking sheet and place in a warm oven (200°F or 90°C) for about 10 minutes.
Brown Buttered Croutons in the Skillet:

Melt the butter in a large skillet over medium heat. Add the croutons and mix with the butter so they are lightly coated. Spread the croutons in a single layer in the pan.

Then don’t stir them until they start to brown on one side. Once they start to brown, lift them with a metal spatula and turn them over so more sides get brown. When the croutons are at least a little toasted on a few sides, remove from the heat.

When storing, allow to cool completely before placing in an airtight container. Otherwise, the steam released by the warm croutons will take away their crispiness.