Croutons, as you may or may not know, are extremely easy to make. Have bread? How bout an oven? Well then, you can have croutons! Technically you don’t even need the oven, but it’s my preferred method for turning old bread into croutons, since pans don’t always cook them as evenly as I’d like, plus then I have a pan to wash.
When you use the oven for croutons, all you need is a sheet of parchment (and maybe some foil, depending on how much fat you’re using) … yay, no dishes!
well, except this one…
For these croutons, I used day old asiago bread that I had already sliced, then buttered (you can drizzle or spray with oil if you prefer – buttering each slice can be a little laborious) the slices and cut them into cubes. Evenly distribute the cubes on a parchment lined baking sheet and toast in a 425 for about 15 minutes, or until evenly browned, tossing halfway through.
These were enjoyed atop roasted red pepper soup, but you could add them to any number of soups or salads. Of course, you don’t have to use asiago bread, you can use any bread you like, cut into any size cube you prefer, tossed with any additional spices you might be looking for. The general process will always be the same. Cut, add fat (spread butter, drizzle or toss with oil), toast @ 425 F for 15(ish) minutes tossing halfway through. Done!
- 1 loaf day-old bread (this was asiago)
- butter or oil
- any seasonings you may want
Preheat oven to 425F
If using butter, slice bread then butter the slices and cut into cubes. If using oil, cube bread then mist or toss in oil.
Pour into even layer on parchment-lined baking sheet.
Bake in preheated oven 15 – 20 minutes, stirring halfway through, until golden brown.
Sprinkle with any additional seasonings when you take them out of the oven.