Homemade Croutons are served.
Stale bread is often destined for the trashcan.
The reality is fresh bread is a star – for a day. After 24 hours, it has often lost its luster.
But you can alter the course for your day-old loaf with a few basic tools and ingredients. With a knife, a pan, salt and pepper, and a bit of olive oil, you can transform that boring bread into a masterpiece: Homemade Croutons.
Your family and friends will thank you.
So will your soup and/or salad.
Any type of bread will do, although those with a crusty crust work best, IMHO.
Cutting up your bread is the first step to making delish Homemade Croutons.
Sometimes, I throw in a crushed clove of garlic for a kick.
So, here’s the formula for Homemade Croutons. You can store them up to five days in a Ziploc bag.
(Makes four to six servings)
2 cups stale bread, cubed into ½-inch to ¾ inch pieces
2 Tbsp. olive oil
Salt and pepper to taste
1 clove crushed garlic (optional)
Over medium high heat, preheat a large, wide pan.
Add olive oil.
Add bread. Season with salt and pepper. Add garlic, if using.
The bread cubes do their thang in the pan. Have patience!
After a few minutes, gently toss the croutons with a spoon or tongs. Repeat a few times until croutons are toasty, golden brown and fragrant.
Serve with your favorite soup or salad.