Croutons are a great addition to creamy soups or to add crunch to salads. I think the trick is to use good quality bread- my favorite is whole-wheat sourdough. I prefer to make my croutons with olive oil, but sometimes I use butter or ghee for a special treat.
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Cut the bread into ¾-inch cubes and add to a large bowl. Drizzle olive oil evenly over bread cubes, add a pinch of salt, and any flavorings as desired.
- Spread bread cubes out in a single layer on prepared baking sheet. Bake for 15-20 minutes, turning croutons half-way to ensure even browning. (Exact time will vary depending on size of croutons.)
- Remove from oven and let cool completely. Use immediately in soups or salads, or store in an airtight container for up to 1 week.
- 5 slices of day-old, whole wheat bread
- 2 tablespoons olive oil or butter
- Salt, to taste
- Herbs of your choice
Ann's Tips and Tricks
If your bread is fresh, cut several ¾-inch thick slices and dry them out slightly in a 200 degree oven before cubing them.