Published by Robert Rose
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.
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.
Total Timeunder 30 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecrisp, crunchy, savory
- 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
- Baking sheet
Preheat oven to 350°F (180°C)
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
2008, 2001 Jan Main