- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 0 Times
Can be made ahead of time.
Croutons were first created by thrifty cooks looking for ways to use up bread trimmings. Here we have a basic crouton recipe, with variations to provide you with an assortment of flavors to try as lively toppings for all sorts of soups.
Preheat oven to 350°F (180°C)
1. In a bowl stir together butter or oil and, if desired, the ingredients for one of the variations below. Add bread cubes; toss until lightly coated. Spread in a single layer on baking sheet (or shallow baking dish). Bake, stirring once, for 10 to 15 minutes or until golden brown and crisp. Set aside to cool before using. If stored croutons lose crispness, spread out on a baking sheet; bake at 300°F (150°C) for 3 to 5 minutes or just until hot and crisp.
From Marilyn Crowley and Joan Mackie: The Best Soup Cookbook
Use leftover rye bread or just about any other kind of bread, including French (baguette), pumpernickel or whole wheat. Remember that day-old bread slices more easily than fresh.
The croutons keep well, stored in tightly sealed bags in the freezer. Be sure to label them so you know what flavors you have put away.
Nutritional information is based on 10 servings and using olive oil.
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