I love croutons. Who doesn’t? Crisp, herby and savory, they’re a beloved addition to big salads or beautiful bowls of soup. But croutons, widely available as they are, are so much better homemade. They’re super easy to make if you remember a few simple rules.
First, start with stale bread. French bread, which I’m using here, works nicely, but so do other breads. As you get to the end of a loaf, pop the last couple slices into your freezer until you accumulate enough to make a mess of croutons. Stale bread is best because it has lost some of its moisture, which will result in a lighter, crunchier texture.
It’s also important to spread the croutons in a single layer on a cookie sheet, and bake at 400 degrees for 7 to 9 minutes. Porous breads, like baguettes, will bake faster than whole-grain sandwich loaves.
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The following is a simple formula using fresh rosemary, but play around with other ingredients, like fresh minced garlic and grated Parmigiano Reggiano.
Here’s how:
Homemade croutons
1 loaf French bread, stale (I recommend Wayne’s Bakery bread, made in Baton Rouge)
1/3 cup olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon dried oregano
Kosher salt
Freshly ground black pepper
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Heat the oven to 400 degrees. Using a bread knife or serrated knife, cut the bread into slices, then into ½-inch cubes. Place in a large bowl. Combine the oil, rosemary and oregano. Slowly drizzle the oil-herb mixture over the cubes of bread, tossing as you drizzle to distribute as evenly as possible. Prepare a cookie sheet with cooking spray. Spread the cubes onto the sheet in a single layer. Sprinkle with salt and pepper to taste.
Bake for 7 minutes, or until crisp. Remove from the pan and cool. Store for 2-3 days.
Maggie Heyn Richardson is a regular 225 contributor. Reach her at hungryforlouisiana.com.