Easy Oven Croutons
Featured Pinch Tips Video
- french bread loaf, day old
- 1/4 c
- olive oil, extra virgin or half olive oil and half melted butter
- kosher salt to taste
- freshly ground black pepper to taste
- herbs of choice: basil, oregano, thyme, rosemary
- parmigiano-reggiano, grated
- garlic powder with parsley
1Preheat oven to 350-degrees.
Using a bread knife, cut the bread into 1/2 inch by 1/2 inch cubes. If you prefer larger or smaller croutons, make your cuts accordingly–just be sure to make your cuts as similarly as possible to help them bake evenly.
2In a large bowl, toss bread cubes with enough olive oil to lightly coat. Add kosher salt, freshly ground black pepper to taste and any seasonings you prefer. Once cubes are evenly and lightly coated, pour bread onto a baking pan lined with aluminum foil (for easy clean-up).
3Bake bread in oven for 20-30 minutes until bread is golden and very crunchy. Toss cubes several times during baking.
Homemade croutons, stored in a plastic container or a plastic bag, last up to two weeks unrefrigerated.
4I use whatever bread I happen to have on hand. My husband loves pumpernickel croutons and if I ever have any left over I make them special for him.