You guys, I love Homemade Croutons because they aren’t crunchy hard bread crumbs. There I said it, boughten croutons are too crunchy for me.
It’s funny what a pandemic quarantine brings out in a person. I am now a bread snob and have a freezer full of Ziploc bags of heels and random slices of bread!
The first time I went to the grocery store as they were implementing the “shelter in place” order the bread aisle was empty. Literally empty, there were 2 packages of hot dog buns and 1 loaf of what was labeled “artisan” bread, so I grabbed it!
Dude, that was the best loaf of bread ever, and not just because it was during a crisis! Like, legit, it was sturdy, soft and delicious. I love a good fresh loaf of white sandwich bread but I am now a bread snob!
But after I realized how good it was I couldn’t bring myself to just throw away the heels like I do with a regular sandwich loaf so homemade croutons and hoarding heels in my freezer it was.
The great thing about this recipe and croutons is, literally any bread will work. So when I get ready to make these I go digging through my freezer and use up everything I have stashed. White bread, wheat bread, oatmeal bread, sourdough bread, butter bread……I suddenly feel like the Forrest Gump of bread!
These are the perfect crouton on any of my salads:
- 8 cups cubed, roughly cut up bread or buns approximately 15 slices
- 1 cup butter
- 1-1½ Tablespoon onion powder
- 1-1½ Tablespoon garlic powder
- 1 teaspoon salt
- Cut your bread into cubes any size you like, they don't have to be perfect and they don't have to be all the same size!
- Melt butter in a microwave-safe bowl, once melted add the onion powder, garlic powder and salt - with a whisk give it a good mixing - if you let it sit before pouring over the bread be sure to give a quick stir again.
- Place all your bread cubes in a large mixing bowl, pour your butter mixture over the bread cubes and stir to coat.
- Line a large cookie sheet with parchment paper and spread the coated bread cubes out as best you can in a single layer - again we aren't looking for perfection or for them to not be touching - this way each crouton will be just a little different in texture and crunchiness!
- Bake in a pre-heated 350° oven for 20-25 minutes. I like to give mine a toss about 10 minutes into the baking and then every 5 minutes or so after that until they are done to my liking. We eat a very soft crouton with light toasting - you can totally bake them longer to a crunchier crouton if you like!