Homemade Croutons
Transform day-old bread into crunchy, golden croutons that elevate any salad or soup with irresistible flavor.
Ingredients
- •4 cups rustic white bread, cut into 3/4-inch cubes (about 150g)
- •1/4 cup extra virgin olive oil (60ml)
- •1/2 teaspoon garlic powder
- •1/2 teaspoon dried Italian seasoning
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •2 tablespoons grated Parmesan cheese (optional, omit for pareve)
Instructions
- 1
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
- 2
Place the cubed bread in a large mixing bowl.
- 3
Drizzle the extra virgin olive oil evenly over the bread cubes.
- 4
Sprinkle the garlic powder, dried Italian seasoning, kosher salt, black pepper, and grated Parmesan cheese (if using) over the bread.
- 5
Toss the bread cubes thoroughly using your hands or a spatula until every piece is evenly coated with the oil and spices.
- 6
Spread the seasoned bread cubes in a single layer on the prepared baking sheet, ensuring they do not overlap too much.
- 7
Bake for 12 to 15 minutes, tossing halfway through, until the croutons are golden brown and completely crisp.
- 8
Remove from the oven and let them cool completely on the baking sheet, as they will continue to crisp up as they cool.
💡 Chef tips
- For a truly pareve recipe, simply omit the Parmesan cheese and use nutritional yeast or extra garlic powder for savory depth.
- Store cooled croutons in an airtight container at room temperature for up to one week to maintain their crunch.
- Stale or slightly dry bread like sourdough, French baguette, or challah works best for this recipe.
✅ How it should turn out
The finished croutons are deeply golden, incredibly crunchy on the outside with a slight tenderness in the center, and savory with garlic and herbs.