Make Your Own Croutons

Today is Tuesday which means I get to share a great recipe with you! I am keeping it simple and will show you how I make my own croutons. It’s very UN-complicated and even the worst chef in the world couldn’t possibly mess them up. 😉


I’m getting hungry just looking at the picture, so let’s get on with it.

What you need:

  • *A firm bread (cut up makes about 2 cups for a smaller loaf or 4 cups for a larger loaf)
  • 2 Tablespoons of butter, melted-or 2 Tablespoons Olive Oil
  • 1/2 -1 teaspoon seasoning of Choice: Italian, Greek, garlic powder, herbs de province,  pumpkin pie spice,  Mexican spice blend
  • OR 2 Tablespoons grated Parmesan cheese or cinnamon and sugar

*If time is not of the essence, you don’t have to make bread, just check with your local bakery or even Wal-Mart. There is usually a rack with bread that is day old bread and has to be sold at a discount price, which is great news! You can use French, sourdough, Italian, Ciabatta, or even Rye. You want a bread that has a firm crust and isn’t going to crumble.

Once you’ve chosen the bread you’d like to use, it’s time to make them into pieces. There are two ways to do this, cutting or tearing. If you like the traditional look of croutons, go ahead and cut them, but if you like a more natural look to them, tear away. Aim for 3/4 inch wide.

At this point, preheat your oven to 300 degrees.

Now you can either use butter or olive oil, but use 2 Tablespoons regardless of choice. (Make sure to use butter and not tub margarine because there is more water than butter in the tub, which will make your croutons soggy.)

Stir in your seasoning (remember to double if necessary) with the butter/olive oil.  Next, add the bread pieces and toss to coat.

Layer on a shallow baking pan and cook for 10 minutes, then shuffle them around on the pan and return to oven for another 10-15 minutes or until they are the crispiness you desire.

Lastly, ENJOY!

These will store great in the freezer and thaw out rather quickly when you need them. If they last that long!


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