Homemade croutons
My husband liked them a lot but he said they would be a lot better with homemade bread.
Recipe:
1 loaf of bread (about 12oz) cut into 3/4 inch cubes
1/4 cup olive oil
2 tsp Italian seasoning
1 tsp garlic powder
3/4 tsp fine sea salt
1/2 tsp black pepper
Preheat oven to 375°, bake until golden brown (about 10-15 minutes)
Making your own croutons at home is a great way to elevate simple salads or soups with a personal touch. While store-bought croutons are convenient, freshly baked ones offer a superior crunch and flavor that really make a difference. Using homemade or day-old bread adds freshness and helps reduce food waste. In my experience, choosing the right bread is key. I recommend using a sturdy loaf like sourdough, French bread, or even whole wheat. The bread’s texture holds up well during baking without becoming too hard or chewy. Cutting the bread into evenly sized cubes, about 3/4 inch, ensures they toast uniformly. The seasoning blend in this recipe is simple yet effective—olive oil combined with Italian seasoning, garlic powder, sea salt, and black pepper. Feel free to customize the flavors by adding a pinch of paprika, Parmesan cheese, or fresh herbs like rosemary for an extra burst of aroma. When baking, keep a close eye on the croutons around the 10-minute mark. Oven temperatures can vary, and you want them golden brown but not burnt. Using a baking sheet lined with parchment paper helps with easy cleanup. These croutons are versatile. Beyond classic salads and soups, try them as a crunchy topping for casseroles or as a snack paired with dips. Making them ahead of time is also convenient; store in an airtight container at room temperature, and they’ll stay crisp for up to a week. Overall, homemade croutons are a quick, economical way to enhance meals with a homemade feel. Experimenting with different bread types and seasonings makes the process enjoyable and rewarding.
