Homemade Croutons
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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.
Homemade Croutons
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:
Homemade Croutons
Ingredients
- 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
Instructions
- 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!
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
