From: Pinch my Salt
This is almost too simple to be called a recipe. But since I know that many people don’t think to make their own croutons at home, I thought I’d give you this little reminder. Homemade croutons are simple to make, they are a great way to use up stale bread, and they taste better than anything you can buy at the store.
Consider the amounts and instructions below to just be a basic guideline. You can stick to the basics, like I did this last time, or you can add whatever herbs and seasonings you like to make your own homemade croutons recipe. Have fun!
Sourdough Garlic Croutons
8 cups sourdough bread cubes (about 3/4 inch)
4 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1. In a small bowl, whisk together olive oil, garlic powder and salt. Put bread cubes in a large bowl.
2. Drizzle a tablespoon of oil around the outside of the bowl, toss well with a wooden spoon. Continue adding oil, a tablespoon at a time, and tossing in between. When you’ve added all the oil, continue stirring and tossing bread cubes for a few minutes longer. Eventually the bread will be uniformly coated with the oil (for the most part). Taste a few of the bread cubes and add extra salt and/or other seasonings if you wish.
3. Spread the bread cubes out in a single layer on a parchment-lined half sheet pan. Bake in a preheated 400 degree oven, checking and stirring the croutons every five minutes, until golden brown and crisp (probably 10-15 minutes total). Allow croutons to cool on the pan and then transfer to an airtight container or Ziploc bag.
Recipe notes: You don’t have to make a full 8 cups of croutons. These are the amounts of oil and seasonings I used for 8 cups, but feel free to divide the recipe in half or even a quarter if you only have a small amount of bread to use up. Also, you can use whatever bread you like and whatever seasonings you like. Have fun and experiment!
In the summer I love to eat homemade croutons on green salads, but in the fall and winter, I find myself eating them more often on soups! I really enjoyed them on some Split Pea Soup the other day!