Recipes > Croûtons
Irresistible buttery and crispy croûtons make the perfect garnish for soups and salads.
Dawn Thomas
- Serves: 4 to 6
- Active Time: 15 mins
- Total Time: 30 mins
- Views: 51,160
- Success Rating: 82% (?)
Steps
Step 1: Making Croûtons
- 1/2 cup unsalted butter
- 1 tsp kosher salt
- 2 cups diced bread
Method
Preheat the oven to 375°F or 190°C.
Remove the crust from the bread and slice into cubes. Mix the salt and melted butter together. In a medium bowl, pour half of the butter onto the bread and toss. Repeat with remaining butter and transfer to a baking sheet.
Toast the croûtons for about 10 to 15 minutes or until golden brown. Toss occasionally. Once finished, add a little salt to the croûtons while they are still hot. Set aside to cool completely before using.
Note: For croûtons with a little more flavor, add garlic, fresh herbs or even chilies to the melted butter before pouring it over the croûtons.
Chef's Notes
- by Dawn Thomas
- •
- October 20, 2006
Homemade croutons are nothing like store bought. Just make them once and you will see. They are a great way to add texture and flavor to a salad or even a nice way to garnish a soup.
13 Comments
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At home we don't use butter that much. For the croutons we actually use cold pressed olive oil instead of the butter. Some creamy soups just go really well with the croutons. -
For an even distribution of butter,salt and herbs, I brush on the butter mixture or sometimes, the oil mixture, before I cube the bread. -
How should you store the croutons, and how long will they keep? -
Rouxbe Staff
Store the croutons in an air-tight container for 1 to 2 days. Cheers! -
Can I use freeze bread? If yes, should I cut it already into cube sizes, or leave it in slices? Also, should I wait for the bread to come to room temperature before putting it in the oven? Thank you! -
Rouxbe Staff
Hi Rita- Yes, you can use frozen bread for croutons, and it's best to cut the slices into cubes before baking in the oven. You do not need to wait for the bread to thaw before making croutons with it. Good luck! -
Thanks Ken! Yes, I know that I should cut into cubes before the baking, no worries :-). I was just wondering if it would be easier to froze it already in cubes or just slices, but after your answer, now I know that either ways works fine.
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This worked pretty good! I made one small "mistake" I pre-heated the butter and cut some parsley and garlic mixed it together with the butter and than mixed this with the bread. But i think it would be better to only mix the bread with the butter and after throw the herbs you want to use over the bread and put it in the oven?
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Rouxbe Staff
Raymond, Yes...and you might even consider tossing the croutons with garlic powder, which will better withstand the heat of the oven. -
My croutons were a bit oily and a bit too salty. I used a whole loaf of ciabatta bread, but didn't measure the quantity of cubed pieces (thinking it may have been less than 2 cups). Additionally, I don't have a convection oven (just a regular oven), so my croutons needed much more baking time (about 40 minutes, rather than 15) to get crispy and golden (even with a silpat mat). Even though they had a bit too much butter and salt, I have to say they are still quite tasty. Will try this one again with just a bit less butter and salt an expect them to be perfect. -
Rouxbe Staff
Hi Sunnie: Thanks for writing. Not sure you have one more inch of space in your kitchen, but, you may want to look at an "aerated bake pan." You will get super crispy results and achieve that golden crunch that you are looking for. Happy Cooking! -Char -
Thank you very much Char for the recommendation! I just ordered an aerated bake pan and will advise on how it works once I give it a try!
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Rouxbe Staff
Hi Sunnie--you will love how it adds crispness to your croutons. I have round pans for pizza, and square ones for making things like biscotti, or even dehydrating vegetables in the oven. Let us know how your croutons come out! Thanks for writing! -Char
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