For the love of croutons
Crunchy and savory or sweet and chewy, these are the best
There is so much to love about croutons. A proper crouton completely changes the taste and texture of any soup or salad that it graces. Large or small, no crouton is safe when I’m in the room. Those crunchy, salty, toasted little umami bombs are one of my favorite snacks. Luckily, croutons are ridiculously easy to make at home and are a fabulous use of a loaf of bread that’s a day or two past its prime.
Today, I’m giving you two fast and easy ways to make croutons at home - baked and fried - and some fun ideas to create croutons that will enhance pretty much anything you might be cooking or eating.
Let’s make croutons
Choose an interesting loaf of bread
Croutons can be made out of almost any bread you’ve got around.
A sourdough boule, a baguette, a grainy loaf with a lot of seeds, or thinly sliced bagels would all be great choices. Breads like these are ideal for crunchy, savory croutons, perfect for adding to soups, roasted vegetables, fondue, scrambled eggs, stews, chili, salads, or eating by the handful (my choice).
Richer bread made with eggs, butter, milk, or oils like focaccia, brioche, and soft pretzels produce softer, chewier croutons. Sweeter bread like cinnamon rolls, and banana, zucchini, pumpkin, or gingerbread, can be made into spicy, slightly crunchy croutons that add a unique touch to fruit salads, oatmeal, sweet potatoes, acai bowls, homemade granola, ice cream sundaes, and desserts.
Cut or tear into chunks
The bread for croutons can be either cut into slices or cubes or torn by hand into raggedy pieces. When deciding on a shape and size for your pieces of bread, consider what you are going to use them for.
Long thin slices are best for bagel chips (yes, a crouton!) or to serve on Caesar salad.
Large cut or torn-up chunks are great for liquidy things like fondue, soups, and stews so they can absorb some of the dish’s flavor.
Smaller (½ inch) bite-sized cubes are great for almost anything. They bring extra flavor and texture wherever they are used.
The crust is optional but delicious. I recommend that you leave it on. The crusty pieces get extra crispy.
Choose some flavor enhancers
Your croutons are a canvas for your creativity. Some fun options:
Old Bay seasoning
Everything bagel seasoning
Paprika
Chile powder
Garlic
Hot sauce
Onion powder
Dried herbs - thyme, oregano, rosemary or a blend
Salt and black pepper
Cinnamon sugar
Caramel syrup
Coriander
Parmesan cheese
Mustard
Honey
Pick a fat
We will need some kind of fat for our croutons - olive oil, vegetable oil, coconut oil, butter, and plant butter all work well. Butter, plant butter, or coconut oil would be my choice for sweet croutons. Choose any kind for savory croutons.
Let’s cook
Baking your croutons
Ingredients
Cubed or torn bread
Olive oil, vegetable oil, coconut oil, or melted butter--about 2 tablespoons for each cup of bread
Seasonings of your choice
Directions
Preheat the oven to 300 degrees F.
Put the cubed bread in a large bowl. Drizzle evenly with the oil or butter, tossing to coat the bread. Add an extra splash if your bread seems too dry.
Add your seasonings and toss again. Taste a bit and see if it needs more flavor. Add it if it does. Don’t forget the salt!
Transfer the cubes to a baking pan where they can lie in a single, flat layer.
Place in the preheated oven, and bake, until your croutons are toasted and golden brown, between 15 and 20 minutes, depending on the size of your croutons and how soft your bread is. Be sure to toss the croutons after about 10 minutes to ensure even browning.
Remove from the oven and let cool before using. Store leftovers in an airtight container for up to 2 weeks.
Frying your croutons
Ingredients
Torn or cut bread
Olive oil, vegetable oil, coconut oil, or butter - ½ cup for every 2 cups of croutons
Seasonings of your choice
Directions
Pour ⅓ of butter or oil into a medium skillet over medium-high heat. When the oil shimmers, drop in one cube of bread. If the oil bubbles around the cube, the oil is hot enough. If not, wait a minute and try again.
Add the rest of the bread to the skillet in a single layer.
Let the croutons fry until the pieces are lightly golden on the bottom, 30 seconds to a minute, then turn the croutons over and fry the other side until lightly golden brown, a minute more.
Transfer the golden croutons to a paper towel to drain, then transfer the warm croutons to a large bowl, add the seasonings, and toss to coat well. Enjoy right away. Then make some more.
Cheers -
Chelly
