Print

Homemade Croutons

how to make croutons at home

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

When I tried to get my vegetable adverse son, Blaise to eat a salad, the only kind he would eat is lettuce and lots of dressing. Nothing else. No tomatoes, cucumbers, peppers, avocado, spinach… just plain romaine lettuce. No fancy red leaf, no mesclun. Nada. But he likes parmesan cheese and he loves bread so the idea of caesar salads became a good compromise. I found an amazing recipe for caesar dressing and I figured I might as well make the croutons if I’m also making the dressing. So here were are. Croutons are so good and so easy to make, I would never buy them from a store again.

Ingredients

Units Scale
  • 1 demi baguette, 6 oz. loaf, cut into small cubes
  • 1/4 cup olive oil
  • 1 teaspoon garlic granules
  • 1 teaspoon onion granules
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 375°F.  Line a baking sheet with parchment paper.
  • In a mixing bowl, drizzle the olive oil on the bread and evenly sprinkle the rest of the seasonings. Toss to combine.
  • Spread the bread cubes in a single layer on the baking sheet. Bake for 12 to 15 minutes, turning halfway.
  • Remove from oven and let cool completely.

Notes

  • Croutons can be stored in an airtight container for up to 1 week.
  • Use on salads, soups and stuffing.