← Back to Search Results
baking
Rye Croutons

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: Makes about 2½ cups (625 ml)

Ingredients

  • ¼ cup (50 ml) melted butter or olive oil (or a combination of both) 
  • 8 slices (about 2½ cups [625 ml) rye bread, crusts removed and cubed

Equipment:

  • Baking sheet

Directions

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

Notes

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.

Freezer tip:

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.


© 2008, 2001 Jan Main

Note from Cookstr's Editors

Nutritional information is based on 10 servings and using olive oil.

 

Nutritional Information

Nutrients per serving (% daily value)

114kcal (6%)
169mg (7%)
12g
1g
6g (10%)
0g
1g (5%)
4g
1g
0mg (0%)
1g
2g
10mg
43mg
0mcg RAE (0%)
0mg (0%)
19mg (2%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
mom-a-licious Mom-a-Licious
by Domenica Catelli
spice Spice
by Ana Sortun
west-coast-cooking West Coast Cooking
by Greg Atkinson
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?