Crouton 101

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.

Homemade Croutons
(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.