How to make croutons (2024)

FAQs

What bread is croutons made of? ›

For the best croutons, seek out a crusty loaf of bread with great flavor. I love to use my favorite whole grain sourdough from our local bakery. French bread works very well. You could even use a loaf of rye bread or homemade cornbread if its unique flavors will complement your meal.

The best is to store them air tight and prevent any moisture from coming in. Moisture is the main enemy of croutons, making them lose their sogginess. If they do become a little soft, heat them again in a pan to crucnh them back up.

Using too high heat. You want golden-brown croutons — not blackened ones. Tossing the bread cubes into a super-hot pan means they'll burn instead of toast. Instead, cook the croutons over medium to medium-high heat.

Homemade croutons will keep fresh for weeks when properly stored, so they're great for making ahead. To Store: Once the baked croutons have cooled completely to room temperature, transfer them to an airtight container or large zip-top bag. Store them on the counter for up to 2 weeks.

Our croutons are made with Romano cheese, seasoned with garlic, Italian herbs & spices, and baked to a delicious golden brown.

Why is it unhealthy? Croutons can add some delicious crunch to your salad, but they can also add calories. You might be surprised to learn that just a cup of croutons can add an estimated 120 calories to your salad, and that number goes up to 180 if they are the seasoned variety.

If a recipe calls for dry bread crumbs but you don't have any on hand, use packaged croutons. Place them in a resealable bag and smash them with a rolling pin. Crumbs made from seasoned croutons add extra flavor!

Allow the croutons some time to cool and crisp up after baking. Storing in a sealed, airtight container or reusable, sealable bag (I like Stasher) at room temperature is also key (don't store in the fridge as that would add moisture and therefore make your croutons soggy).

You want to make sure the butter has melted and seeped into the bread a little bit. If you don't like your bread too crunchy, remove it from the oven a little but earlier. If you're a crunchy garlic bread fan like me, you want to leave it in the oven until the edges of the bread turn golden brown.

If you're baking your croutons, make sure they are well-spaced-out on a shallow tray to ensure they crisp evenly and they don't steam, causing them to become soggy. They also need to be in a single layer and not touching. If you're frying the croutons, toss the pan regularly to make sure they crisp evenly.

Is it OK to freeze croutons? ›

Croutons: Yes, you can freeze them! Cube stale bread and toast it for a few minutes. Then, place the croutons into a resealable freezer bag and stow in the freezer. You can also freeze the uncooked bread cubes and toast them at a later time.

A crouton (/ˈkruːtɒn/) is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad— as an accompaniment to soups and stews, or eaten as a snack food.

Luckily, homemade croutons are incredibly easy to make. All you need is good crusty bread (tip: the better the bread, the better the croutons), garlic, olive oil, plenty of salt, and a little dried parsley. Yep, this crouton recipe is that simple, and the results are fantastic.

A. Regarding nutritional value, croutons and bread are practically identical. Therefore, croutons, especially those made from whole-grain bread, might provide limited health benefits. Moreover, most croutons have more sodium than your store-bought bread.

I treat both croutons and breadcrumbs essentially the same way: croutons are larger pieces of toasted bread with herbs, butter, and olive oil, while breadcrumbs are those same croutons rolled out and crushed (or processed in a food processor) until fine pieces remain.