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Easy Homemade Croutons - little crunch bites for munching delights





We have these spontaneous moments where we just take off for a few days to some place. We might drive or take the bus or maybe even take a flight. (Whenever we plan something.....generally for us it doesn't turn out well or that trip just gets cancelled). So when we got back from one of those "spontaneous trips"....and when I was unpacking our stuff and checking out the kitchen pantry & refrigerator....there it was--- A whole loaf of bread.

 I didn't have the heart to throw it out nor did I feel like eating it at that stage. So, the idea of croutons popped in mind from out of nowhere. 

 Now for those who don't know, a crouton is a piece of sautéed or rebaked bread, often cubed and seasoned; that is used to add texture and flavour to salads and soups. Storebought croutons mostly are hard and dry, and they don’t have the fresh taste that a homemade crouton has. When you bite down on a homemade crouton, it's sooooo good that you will want to make salad just for an excuse to eat them!

 Homemade croutons are very easy to make....and it tastes better if you have a little old bread.

 So, here's the recipe:

 Ingredients:
1 loaf of Day Old Bread
1/2 cup Unsalted Butter cut in cubes
1/2 tsp of grated garlic
1 Tbsp mixed herbs (parsley, thyme, rosemary, basil, oregano)
1/4 teaspoon Salt
Black Pepper To Taste

 Method:
Preheat the oven to 200°C.
Cut the bread into small cubes. You can also tear the bread with your hands.
The cubes have a more robust crunch, whereas the craggy torn bread is more delicate.
In a large bowl, combine the bread, butter cubes, garlic, herbs, salt, and pepper. Toss well to distribute the ingredients.
Spread the bread cubes out on a sheet pan, giving them plenty of space in between. 
Bake the bread cubes for about 10 minutes, or until slightly golden brown and crisp. 
Remove the croutons from the oven!

 Keep in mind that the staler and older the bread, the quicker it will brown, so color is a good indication of when it’s done.

Voila!!!! 

 Croutons were ready for pure munching delight or for salad or add on top of soups.
It was an instant hit with my kids.

 Now I make these very often as it has turned out to be their favourite snack. 
None of us at our home like the crust of the bread. Especially the first and last slices of a loaf.  And since bread has a small shelf period.....most of the time it used to go into the garbage (not that I'm proud of throwing it out)
So I make croutons. It's quick and easy cooking. It's tasty and nothing is wasted. 

 Though these stay fresh longer than the bread........in my home, it gets empty really soon. Croutons will keep in an airtight container for a couple days at room temperature. Make sure the croutons are completely cool before storing.

 You can avoid the butter and add olive oil instead....but I've felt butter brings out a better flavour and crunch.....or you can mix both. Feel free to experiment with different seasonings, or make them plain if that’s what you fancy. The options are endless.  



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