Homemade Croutons – mmm! You’re probably thinking – what’s so special about stale bread?
Well… in my opinion, homemade croutons are a pretty awesome thing. And a good homemade crouton has the power to take an ordinary soup or salad to scrumptious and beyond.
Here are my top 3 reasons for choosing to make croutons at home versus buying them at the store:
1. Making croutons at home is simple. Just 3 easy steps: cut, season, and bake. The only hard part is not eating the warm, crunchy croutons before they have a chance to garnish your soup or salad.
2. Making croutons at home is frugal. The word crouton actually comes from the French word croute which means “crust” or “shell”. You know that Texas Toast is making a killing charging us $2 to buy their leftover crusts when you can make your own croutons for pennies by just using the heels and crusts from your kids’ sandwich bread, stale whole wheat hamburger buns, or the ends of a french baguette.
3. Making croutons at home is healthier. By making croutons at home, you can avoid unwanted ingredients – like maltodextrin, high fructose corn syrup, hydrogenated oils, “natural” flavors, etc. Instead you can add real flavors – like parmesan and garlic. You can use however much or little salt and oil you want. Plus, you can use whatever bread fits in your diet – from whole grain to gluten free.
Today, I am sharing my favorite crouton recipe for Parmesan-Garlic Croutons – in which I use a day-old french bread, olive oil, garlic-pepper seasoning, sea salt and grated parmesan cheese. 5 simple ingredients to create some pretty amazing, crunchy morsels.
To make my Parmesan-Garlic Croutons you will need:
About 2 cups French Bread, cut into cubes
3 Tablespoons Olive Oil
1/2 tsp garlic-pepper seasoning
1/4 tsp salt
1 Tablespoon Parmesan cheese
Here’s what you do:
Preheat the oven to 400 degrees. Cut the French bread into cubes and then toss the cubes in the olive oil, salt, garlic pepper and parmesan cheese. Spread the bread cubes onto a single layer on a baking sheet (foil-lined makes for easy cleanup) and bake for 10-15 minutes or until crispy and golden. I usually give the pan a good shake about halfway thru just to make sure my croutons brown evenly.
Enjoy these croutons on your favorite soup, salad or as a snack (I promise not to tell!)