Crispy, homemade croutons are the perfect way to dress your salad to give it crunch and flavor or top your favorite casserole or soup. You can also have these to simply munch on because they're crunchy and flavorful. Be warned: these are addictive.
Why on earth would I post a recipe for homemade croutons? Well, I’ll tell you why. I saw a post on a very popular website that explains the ins and outs of how a recipe works and I was shocked at how complicated they made what should be a super simple recipe.
Boy, that was a mouthful, huh?
Let’s get into the ins and outs, shall we? These are homemade croutons flavored with garlic oil and let me tell you, they are super delicious. How do we get that garlic flavor? Fresh garlic is simmered in olive oil just until they start to turn a light gold.
Then, we remove that garlic and use it to make a delicious from scratch Caesar salad dressing. You can use it for whatever you like. But, wouldn’t these homemade croutons go perfectly on a delicious Caesar salad?
Why would you want to press garlic through a sieve? That’s plain silly. You get plenty of flavor using the garlic to infuse the oil. Nothing goes to waste because you’re going to reuse that garlic to make a dressing. I’ve even saved it in the fridge sealed in a zip top snack bag if I wasn’t going to make a dressing right away.
Don’t want to make a dressing? Then use it to flavor whatever dish you want.
HOMEMADE CROUTONS ARE A GREAT SOUP TOPPING TOO
I’ve seen these croutons made on Instagram reels where people sprinkle on the seasonings. Ya, you could do that but I wanted these to be “clean” flavored simply with the oil. You know what I mean? The ones you buy at the store in those foil bags are seasoned and when you bite into one you get all of the powdered seasonings with every bite and it just doesn’t taste right to me.
These are plain yet flavorful. So flavorful that you won’t be able to stop eating them.
Every single time I make these homemade croutons, I have to double up the recipe because I have to stop everyone from grabbing them. Who doesn’t want a crispy, crunchy, tasty snack?
I mostly use “French” bread to make these. I put French in quotes because it’s really an Americanized version of it. It’s the long soft kind. I’ve also used an Americanized version of Italian bread. How about a nice ciabatta? As long as you can cube it, use it.
Wait, I take that back. Please don’t attempt to make this using soft enriched sandwich bread. Check out the ingredients. If it isn’t yeast, flour, salt, and water (maybe a little sugar) then move on because it won’t taste right.
MORE DELICIOUS BREADS
I usually use half of a loaf of French bread. It usually yields four or five handfuls of bread cubes which is about six ounces. If it comes to more than that then you must have big hands. If you have big hands…call me.
It doesn’t have to be exact. If you have less, then pour a little less oil and save the oil for eggs or something. I know I don’t have to tell you all these common sense things because you are smart.
HOMEMADE CROUTONS ALSO MAKE A GREAT TOPPING FOR:
St. Joseph spaghetti (crushed)
Creamy cheesy cauliflower gratin (leave in chunks for a great presentation)
Tomato casserole with garlic butter breadcrumbs (substitute for the crumbs)
Spinach and feta stuffed portobello mushrooms (just crush these for topping)
HAVE YOU SEEN THESE?
TOOLS USED FOR THIS RECIPE
HOMEMADE CROUTONSPRINT PIN SAVESaved!
- ½ French baguette sliced into ¾-inch cubes about 6 ounces See Notes
- 3 tablespoons extra virgin olive oil
- 2 - 3 medium cloves garlic smashed (not demolished)
- Pinch of kosher salt
- Preheat oven 375°.
- In a small saucepan over medium high heat, add the olive oil and smashed garlic. Cook just until garlic starts to sizzle and becomes fragrant. Do not let it brown. Remove from heat and remove garlic cloves to save for making dressing or for flavoring something else.
- Place cubes in a large bowl and drizzle with garlic oil. Toss to coat.
- Transfer on a baking sheet and sprinkle with a good pinch of kosher salt. I like to grab a few of the cubes to wipe down the bowl to get every bit of oil.
- Bake croutons for 15 - 20 minutes turning halfway until golden brown.
- Use to top your salads, soups, casseroles, or as a crunchy snack.
- These store and stay crispy for days/weeks. Make sure to cool completely before storing.
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.