The Ultimate Garlic & Herb Croutons (Better Than Shop-Bought!)

Ditch shop-bought! This crouton recipe delivers crunchy, flavour-packed croutons infused with garlic & herbs. Elevate salads & soups - a guaranteed staple!

Recipe Introduction: The Ultimate Garlic & Herb Croutons

Ever find yourself thinking, "ugh, these shop-bought croutons are rubbish!"? well, i have too. that's why i perfected this crouton recipe .

Honestly, these homemade gems are miles better and it is a very easy to make recipe. they are golden, crunchy, and bursting with garlic and herb flavour.

This recipe for croutons homemade is the only one you’ll ever need.

Let's get real for a sec. croutons aren't just a salad topping. in my mind, they are an integral part of the meal.

Picture this: a steaming bowl of creamy tomato soup or a vibrant caesar salad bar , both elevated by the satisfying crunch of these little beauties.

This resep salad is a game-changer. this is one way how two peas and their pod would serve salad!

This crouton recipe is your secret weapon for adding a touch of gourmet flair to everyday meals. it comes to us from humble origins, from when the concept of reducing waste, making use of leftover bread and turning it to something delicious using bread butter and some herbs.

It is a super-easy recipe, taking only around 25- 30 minutes from start to finish, perfect for busy weeknights. this crouton recipe makes about 4 cups, ideal for 4-6 servings, depending on how generously you sprinkle them.

The other crouton recipes don't even come close.

Why This Recipe Rocks

These aren't just any croutons, these are the croutons. one of their biggest benefits is that they elevate any dish.

They are also much healthier than store-bought ones. you control the ingredients, avoiding those weird additives and preservatives. plus, they're the perfect way to use up that slightly stale loaf of french bread sitting on your counter.

I promise they will be perfect!

These are especially good for using up that old baguette. i hate throwing away food. that's why i'm always looking for ways to repurpose leftover bread .

You can also serve them up as a snack.

What makes these croutons so special? it is the flavour. the garlic and herbs infuse every bite with a savoury deliciousness that's simply irresistible.

They are the perfect way to add a touch of magic to any dish.

What You'll Need

Ready to make the best crouton recipe ever? Let's gather our ingredients.

Right then, let's dive into what you'll need for the best crouton recipe this side of the channel! honestly, once you've made croutons homemade , you'll never go back to the shop-bought stuff.

They just don't compare. plus, using up leftover bread feels so darn good, doesn't it?

Ingredients & Equipment

Main Ingredients

Okay, let's get down to brass tacks.

• Bread: We're talking 8 cups (about 200g ) of day-old bread. Sourdough, baguette, even a crusty ciabatta. Cut it into 1/2-inch (1.25 cm) cubes. Day-old bread is the secret! It's drier, so it crisps up beautifully. Trust me on this.
• Olive Oil: You'll need 1/4 cup (60ml) of extra virgin olive oil. Go for the good stuff; you'll taste the difference.
• Garlic: Two cloves, minced. That's about 1 tablespoon.
• Italian Herbs: One tablespoon dried Italian herb blend. If you haven't got that, a mix of oregano, basil, thyme, and rosemary will do the trick.

Seasoning Notes

Right, let's talk flavour. we need 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. that italian herb blend? total essential.

It's like a little hug of flavour for your crouton recipes. if you're feeling fancy, a pinch of red pepper flakes adds a lovely kick!

Don't have Italian herbs on hand? Honestly, just raid your spice rack. Dried oregano and basil are great substitutes. Experiment!

Equipment Needed

Now, for the gear.

• Large bowl
• Baking sheet
• Parchment paper (optional, but it makes clean-up a breeze)

Seriously, that's it. you don't need any fancy gadgets for this. a bowl and a baking sheet. job done. this crouton recipe couldn’t be easier.

You could serve a resep salad or even something for the salad bar . use it as a bread butter topping, and you’ll have something special.

Maybe even use some french bread that you have around.

Right, let's get this show on the road, shall we? fancy making some proper croutons ? forget that shop-bought nonsense.

We're talking croutons homemade that will make your salads sing, innit? this crouton recipe is so easy, even your nan could do it – and she probably already does! honestly, once you’ve mastered this, you'll never look at a bag of pre-made croutons again.

They're a doddle.

Crouton Prep: Get Your Ducks in a Row

First things first, mise en place , love! that means getting everything ready. chop your bread, measure out your oil, and mince that garlic.

We're aiming for perfectly even 1/2-inch cubes of day-old french bread . day-old is key, yeah? it's gotta be slightly stale, otherwise, you'll end up with soggy, sad little lumps.

Time-saving tip: if you’re using a baguette, slice it into rounds, then stack a few rounds and cut them into cubes all at once.

Safety reminder: watch your fingers, yeah? sharp knives and all that.

The Crouton Cha-Cha: A Step-by-Step Guide

1. Preheat your oven to 375° F ( 190° C) . Bold move, but necessary!
2. Cube about 8 cups Leftover Bread , about 200g.
3. Mix 1/4 cup olive oil, 2 minced garlic cloves, 1 tbsp Italian herbs, 1/2 tsp salt, and 1/4 tsp pepper in a big bowl.
4. Chuck in the bread and toss to coat. Make sure every piece gets some love.
5. Spread on a baking sheet. Bake for 15- 20 minutes , flipping halfway. Look for that golden brown goodness .
6. Cool completely. Then, nom nom nom!

Crouton Pro Tips: Level Up Your Game

Want to take these crouton recipes from "good" to "oh my gosh, these are amazing!"? try these. one of my favourite memories is when my family asked me how to make croutons .

I thought it was difficult at first, but after trying for the first time, it was as easy as abc.

• Garlic game strong: Infuse the oil for extra garlicky punch. Gently heat the oil with the minced garlic in a pan before tossing with the bread. But don't burn it , alright?

• Herb it up: Experiment with different herbs. Rosemary and thyme work wonders too. Fresh herbs are amazing, if you have some in the garden!

• Don't crowd the tray: Give those croutons some space to breathe. Overcrowding steams them, and nobody wants soggy Bread Butter croutons.

• Make-ahead magic: These will keep in an airtight container for up to 3 days. But let's be real, they'll be gone way before that, right?

• You know, this recipe would work great on a Salad Bar , if you're having a BBQ

Alright, there you have it. a crouton recipe that's simple, delicious, and guaranteed to impress. so go on, get baking, and elevate your salad bar game.

These are perfect for that resep salad you've been planning! trust me, those guys at two peas and their pod would be jealous.

Now, if you excuse me, i'm off to scoff a bowl of tomato soup with a mountain of these beauties on top.

Cheers!

Recipe Notes

So, you've decided to ditch the shop-bought stuff and make your own croutons homemade . good on ya! here are some extra bits and bobs to help you on your crouton recipe journey.

These tips are what i've learned over the years. trust me, they will make all the difference!

Serving Suggestions: Crouton Creativity

Presentation matters, right? For plating, I like to sprinkle a generous handful of croutons homemade over a classic Caesar salad. Think two peas and their pod , but tastier.

They're great in soups, especially Tomato or French Onion. For beverages, a crisp white wine like Sauvignon Blanc complements the herby, garlicky flavour. Or, just a pint of your usual!

Storage Tips: Keep 'Em Crunchy!

Refrigeration isn't really necessary, as the croutons homemade are best kept at room temp. store them in an airtight container for up to 3 days.

Honestly, they rarely last that long at my place.

Freezing? not recommended. they can get a bit soggy. as for reheating instructions, a quick toast in a dry pan for a minute or two can bring them back to life if they've lost some crunch.

Variations: Time to Get Creative

For a dietary adaptation, why not try a gluten-free version using some decent gluten-free bread? there are some alright ones now! as for seasonal swaps, consider using different herbs depending on what's growing in your garden.

Fresh rosemary in winter? lovely!

Nutrition Basics: Goodness in a Crunch

Okay, let's be real, these aren't exactly health food. however, they do offer some fibre from the leftover bread and some healthy fats from the olive oil.

Just watch the portion sizes, yeah?

A typical serving is about a cup, which comes in at around 150-200 calories. i'm not gonna lie. if you are really serious about healty salad you would have to consider another resep salad .

So, there you have it! my how to make croutons guide. honestly, making your own crouton recipes is so much better than buying them.

You get a much better taste of bread butter that is usually used for french bread recipes, and you get that perfect salad bar taste for your homemade salads! now go, get baking! i promise you will not regret it!.

Frequently Asked Questions

My croutons always seem to come out soggy. What am I doing wrong with this crouton recipe?

Ah, the dreaded soggy crouton! More often than not, it's down to a couple of things. Firstly, make sure you're using day-old bread. Fresh bread has too much moisture. Secondly, don't overcrowd the baking sheet. Overcrowding steams the croutons instead of baking them, so spread them out in a single layer, like sunbathers on Brighton Beach. Finally, ensure your oven is at the right temperature. Too low, and they'll dry out slowly and unevenly.

Can I use different types of bread for this crouton recipe? What kind of bread works best?

Absolutely! Variety is the spice of life, after all. Crusty breads like sourdough, baguette, or ciabatta work best, as they have a good structure and will hold their shape. Softer breads, like sliced white bread, might crumble too much and not give you that satisfying crunch. Experiment with different loaves and see what tickles your fancy - a rye bread crouton can be great with certain soups!

How long will homemade croutons last, and what's the best way to store them?

Homemade croutons are best enjoyed within 2-3 days for peak crunch. To keep them at their best, let them cool completely after baking (important!) and then store them in an airtight container at room temperature. A biscuit tin works a treat. Just like biscuits, if they're not sealed properly, they'll go soft - nobody wants a soggy biscuit or crouton!

I don't have Italian seasoning. What can I substitute in this crouton recipe?

No Italian seasoning? No problem! You can easily create your own blend. A mix of dried oregano, basil, thyme, and rosemary will do the trick nicely. If you have fresh herbs on hand, even better! Just finely chop about a tablespoon of each and add them to the oil. Like using a good quality olive oil, using fresh herbs will definitely step up your crouton game.

Can I make cheese croutons? What is the best way to add cheese to this crouton recipe?

Cheese croutons? Now you're talking! It's a brilliant way to add extra flavour and a bit of decadence. Toss the croutons with about 1/4 cup of grated Parmesan, Asiago, or even a strong cheddar after they've been coated in the oil mixture, but before baking. Keep an eye on them in the oven, as the cheese can burn easily - just like when you're making a cheese toastie!

Are these croutons healthy? What are the nutritional considerations?

While incredibly tasty, croutons should be enjoyed as part of a balanced diet, a bit like a cheeky pint at the pub. They're primarily carbohydrates from the bread and contain some fat from the olive oil. Using whole grain bread can increase the fiber content. Be mindful of the sodium if you're watching your salt intake. They are a great way to use up day-old bread though, which is always a bonus for reducing food waste!

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