Have day-old bread and don’t know what to do with it? This recipe shows you how easy it is to make homemade croutons. Croutons only take a few minutes to make and can be used for a variety of dishes. The most classic is for Caesar Salad but croutons are a great addition to many soups, as well as tossed greens.
Depending on how you plan to use the croutons, cut them to the size you need. Small croutons are great on soups such as gazpacho, a cold refreshing summer soup. They add a nice, crunchy texture.
Larger croutons, as demonstrated below, are great to use in chunky salads including panzanella, which is a traditional Italian bread salad with fresh summer vegetables. You can also add a variety of seasonings to the croutons as they cook, such as smoked paprika, Herbes de Provence or even minced garlic.
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3 tablespoons olive oil
1/2 of a day-old baguette, cut in 1- to 1-1/2 -inch cubes
- Heat a sauté pan with 3 tablespoons of the olive oil over medium heat. Add cubed bread and toast about 4 to 5 minutes, stirring frequently to prevent burning.
- Once the bread is golden on all sides, transfer to a sheet pan or large plate to cool. Makes about 2 cups.
- You can store croutons for a few days in an airtight container or zip-top plastic bag.
- These croutons are for rustic salads; make smaller cubes for soups and more delicate salads. Smaller cubes will cook faster.
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