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(6 votes, average: 4.67 out of 5)
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Servings: 12
Prep time: 15
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.
Preparation
- 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.
Ingredients:
- 5 slices of day-old, whole wheat bread
- 2 tablespoons olive oil or butter
- Salt, to taste
- Herbs of your choice
Nutritional Information
Calories
54 cals
Fat
3 g
Saturated Fat
0 g
Polyunsaturated Fat
0 g
Monounsaturated Fat
2 g
Carbohydrates
6 g
Sugar
1 g
Fiber
1 g
Protein
2 g
Sodium
61 mg
*per serving
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.
