Homemade croutons
It’s always good to have an easy and quick homemade croutons recipe. Usually, people make croutons in the oven, but we like making them on the stove, in the pan. It’s faster and easy, and you can adjust the seasoning. Choose stale bread; white bread is our go-to choice. You can easily make homemade croutons from scratch and eat them immediately, or store them in an airtight container for up to a week and enjoy them daily.
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Homemade croutons for your favorite soup
Homemade croutons are one of our favorite add-ins to a soup. We love:
- crunchy and golden exterior
- season it with salt, pepper, thyme
- use it for a creamy or broth-based soup
- kids and adults love it
- fantastic to use stale bread
- they keep well in an airtight container
Storing
Place the croutons in an airtight container. Store for up to 7 days at room temperature or in the pantry.
Try using croutons in these soups
- Roasted Tomato Soup
- Creamy Butternut Squash Soup
- Creamy Vegan Asparagus Soup
- Broccoli Cheddar Soup with Sweet Potato
- Creamy Wild Mushroom Soup
- Garlic Soup
- Bean Soup
- Pea Soup with Sour Cream
METHOD
-
cut the bread
Cut the bread into 1 cm (1/2-inch) slices. Cut off the crust (feel free to use it for breadcrumbs). Then cut each piece into equally small cubes.
-
pan-fry the croutons
Add butter and oil to a pan and add the croutons. Arrange them in a single layer and pan-fry them for 6 - 8 minutes or until golden-brown. Stir the croutons from time to time to cook them evenly—season with salt, pepper, and dried thyme.
-
serve or store
Serve the croutons immediately or store them in an airtight container until needed.
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