Easy Homemade Croutons - just butter, bread and endless munching delight

We’re the kind of people who thrive on impulse. One minute we’re home, the next we’re packing a bag and heading off for a few days. Sometimes it’s by car, other times a bus, and occasionally even a flight. Strangely enough, whenever we plan a trip, it almost always unravels or gets canceled, so spontaneity has become our way of life.

After one of those unplanned getaways, I was unpacking and checking the pantry and fridge when I spotted it: a whole untouched loaf of bread. I couldn’t bring myself to toss it, but I wasn’t in the mood to eat it either. That’s when the idea struck—croutons. Out of nowhere, the perfect solution had arrived.

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 quickly became a hit in our home — perfect for munching on their own, tossing into a salad, or sprinkling over a steaming bowl of soup. My kids loved them instantly, and now they’ve become one of our most frequent snacks.

Since none of us are fans of bread crusts — especially those first and last slices — and bread doesn’t stay fresh for long, we used to throw quite a bit away (not something I was proud of). Making croutons changed that. It’s quick, easy, delicious, and best of all, nothing goes to waste.

Even though croutons last longer than bread, they rarely survive more than a day or two in our house. If you do manage to save some, store them in an airtight container at room temperature, but only after they’ve cooled completely.  

You can swap butter for olive oil if you prefer, though I find butter gives a richer flavor and crunch. Or mix the two for balance. Experiment with seasonings, keep them plain, or try something new each time — the possibilities are endless.