Croutons can be tricky. The store-bought versions are often too large, too salty, and too garlicky. So I prefer to make my own. I usually make several batches of croutons and store them in a resealable plastic bag in the freezer so I'll have them on hand. They taste "just-made" for weeks.
Recipe information
Yield
Makes 1 cup
Ingredients
Preparation
Step 1
Preheat oven to 300°F.
Step 2
Trim crusts from bread and discard.
Step 3
Lightly butter both sides of each slice (or, if you prefer, first blend butter with crushed garlic). I often substitute fruity extra-virgin olive oil for butter, sometimes plain, sometimes mixed with 1/4 teaspoon crushed garlic. Because bread absorbs more oil than softened butter, 1 1/2 tablespoons oil is about right.
Step 4
Cut each buttered slice into 1/3-inch cubes and spread in a single layer, not touching, on an ungreased large baking sheet.
Step 5
Slide onto the middle oven shelf and toast about 15 minutes until pale tan.
Step 6
Use croutons as the recipe directs.
