Once you taste homemade croutons, you will never use store bought croutons again! I love crisp, crunchy, garlicky, salty croutons sprinkled on top of salads or soups. For years, I made my croutons in the oven. (I’ll share that recipe with you in a later post). However, if you are in a hurry – or don’t want to heat up your kitchen with the oven – just make the croutons in the skillet.
Croutons are the perfect use for day-old bread, but you can use fresh bread too. These will keep a day or so in a zip lock bag at room temperature so feel free to make extra. However, these are so delicious, I doubt there will be any left-over!
I had some Ezekiel 4:9 Bread on hand and it made delicious homemade croutons! I am also making homemade creamy tomato soup and these will be so good sprinkled on top of the soup.
- 2 to 4 slices of stale bread cut into 1 inch cubes. ( I use my kitchen scissors to quickly cut the bread into cubes. If you are using a bread that has seeds on the crust then leave the crust on. )
- 1 or 2 cloves of chopped garlic
- Any combination of fresh herbs you want to use: parsley, basil, oregano or rosemary would all be nice options.
- Sea salt and a few grinds of black pepper
- 4 to 5 teaspoons olive oil
- Cut 2 to 4 slice of stale bread into 1 inch cubes using kitchen scissors.
- Chop up 1 or 2 cloves of garlic.
- Chop up whatever fresh herbs you have on hand. ( be sure to check out my success secret for the quick way to chop fresh herbs)
- Add a couple of teaspoons of olive oil to a skillet and saute the garlic until tender.
- Add the herbs and a generous amount of sea salt and a few grinds of black pepper and the bread cubes.
- Toss well to coat and saute until the croutons are golden on all sides - about 5 minutes.
Saute ingredients in a skillet. ( I LOVE my new TWIZTT skillet )
These definitely make a salad or bowl of soup special and help turn it into a real meal.
Remember, let’s make life special by sharing great food with our family and friends! Enjoy!