Croutons recipe

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I’m tired of the answer to croutons being “Just leave them off.” At home it’s simple to use your favorite off-the-shelf bread or Sandwich Bread to create croutons for your soups and salads. Vary the seasonings to suit your taste and avoid allergens; leave off the olive oil and seasonings if you plan to freeze them.

  • Yield: 2 cups (140 g)


  • 2 cups (140 g) of Sandwich Bread, cut into uniform cubes (about ½ inch/13 mm or desired size)
Optional Topping
  • Olive oil in a spray mister
  • ⅛ teaspoon salt
  • ½ tablespoon dried parsley
How to Make It
  1. Line a large baking sheet with parchment paper. Preheat the broiler (use the normal broiler setting, or high if your oven has a high and a low setting).
  2. Spread the bread cubes on the lined baking sheet, without overlap.
  3. Lightly spray the bread cubes with olive oil. Sprinkle the seasonings over the bread cubes, if desired.
  4. Place the baking sheet on the second shelf below the broiler. Broil for 1½ to 2½ minutes (depending on the size of your croutons and how quickly your broiler cooks). Watch them closely so they don’t burn.
  5. Remove the croutons from the oven, flip them over, and broil for another 1 to 2 minutes. Your croutons should be lightly browned, slightly crunchy, and ready for your salad.

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