{"id":148691,"date":"2025-03-22T00:12:28","date_gmt":"2025-03-22T00:12:28","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/how-to-make-homemade-croutons-2\/"},"modified":"2025-03-22T00:12:28","modified_gmt":"2025-03-22T00:12:28","slug":"how-to-make-homemade-croutons-2","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=148691","title":{"rendered":"How to Make Homemade Croutons"},"content":{"rendered":"


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Homemade croutons are one of the easiest ways to use up leftover stale bread. Easy to make, crispy croutons are a great addition to soups in winter or salads in summer.<\/p>\n<\/blockquote>\n

What is the best bread to use for homemade croutons?<\/h3>\n

Most bread types can be used to make croutons. Sourdough bread or yeasted bread are both great. Even dried out bagels, bread rolls, burger buns or scones make great croutons. I would steer away from olive or fruit & nut bread though. As my homemade bread is almost always sourdough, I mostly make sourdough croutons.<\/p>\n

Open crumb bread with large holes is less suitable to be cut into small cubes, but can be rather baked in slices instead.<\/p>\n

Before turning any stale bread into croutons though, make sure it\u2019s not mouldy.<\/p>\n

Oven, frying pan or air fryer?<\/h3>\n

All of these options work, depending on the amount of stale bread you have and the time of the year. If I\u2019m cutting up a whole loaf, I use the oven as I can make two baking sheets full. In summer, when I don\u2019t feel like cranking up the oven just to make croutons, I would use a frying pan.<\/p>\n

Regardless of the method you\u2019re using, it\u2019s important to arrange the bread cubes in a single layer and not overload the baking sheet\/pan.<\/p>\n

I don\u2019t have an air fryer, but have heard from friends that you can make great croutons in one. I\u2019m sure you can utilize a flat plate BBQ for making croutons in the same way as a frying pan.<\/p>\n

How do you make croutons?<\/h3>\n

Making homemade croutons is easy: cut up the loaf of bread into 1 \u2013 1.5 cm thick slices, then into same size cubes. Alternatively, for a more rustic look, tear the bread into chunks of similar size. Drizzle some olive oil or melted butter over the cubed bread, season, mix well and bake or fry. Simple!<\/p>\n

Croutons taste best freshly baked, however, they store well for a couple of weeks.<\/p>\n

What seasoning to use for croutons?<\/h3>\n

Firstly, bread cubes need to be lightly coated with fat. My choice would be melted butter or olive oil. Then add seasoning which will stick better to the bread after being mixed with oil.<\/p>\n

When choosing a seasoning, think about dishes you will be using the croutons with:<\/p>\n