Bread is life – there are so many things to make with it and equally many ways to consume and enjoy bread. One of the easiest and simplest ways to do so is by converting bread into croutons – super crunchy seasoned bites of bread.
I was in the supermarket the other day and saw a shopper stocking up on bags of croutons, I was close by picking up some mayonnaise. We smiled at each other and I guess she felt compelled to share why she was getting several packets of croutons.
“I love these!” she exclaimed. “I buy them to top salads, but I end up eating them just like that for snacking.”
I smiled knowingly. Seasoned croutons are tasty and addictive. You can’t stop at just a few. The main drawback to store-bought croutons (in my opinion) is the indecent price tag for something so simple and easy to make at home. You do not need to know how to cook to make homemade croutons. If you can cut pieces of bread into cubes, then half the work is done; the other half is completed in the oven. And here is a real deal – if you have a gas stove that has an oven pilot, making the oven perpetually warm, then put that tray of cubed bread in there and leave it for several hours, as much as 24 hours without even turning on the oven knob. No cooking involved for the crunchiest croutons!
Any type of bread or bread-like product can be made into croutons. Therefore, whole wheat breads, multigrain breads, corn breads, bread rolls such as tennis rolls, salt breads and savoury scones/country style-biscuits can be made into croutons. Croutons are generally used to add texture and flavour to salads, soups, or stews and are often used for snacking. If you have ever had a Caesar salad, then you know the delight of a crouton. If you’ve ever had French Onion Soup, then you know the pleasure of a large crouton sitting atop the soup covered with melted cheese. So good!
You do not have to deliberately set out to purchase bread or rolls to make croutons. If you regularly consume either of those things, then you are bound to have a few slices or rolls on hand to convert to croutons. Or, if you are like me, and make things like cheddar-chive biscuit-like-scones there are a few reserved for croutons.
Here’s how to convert bread, rolls or soft biscuits into croutons.
Cut the bread, rolls or biscuits into 1/2-inch to 3/4-inch dice. Good bread and rolls are already tasty on their own, but seasoning them, I believe is the best way to enjoy them as croutons.
Seasoning
To give the croutons some colour and texture, you always need to coat with oil or melted butter, if that is your preference. However, a drizzle of any neutral oil does the job. A sprinkling of salt and freshly ground black pepper completes the task.
Other seasonings can be finely minced fresh thyme, rosemary, tarragon, parsley or even fennel. Spices such as paprika (smoked or unsmoked), garam masala, ground geera/jeera, curry powder or any other spice mix you favour, can add an exotic touch and taste to your crouton. To add these other flavourings, simply mix them into the oil or melted butter along with a little salt and pepper, drizzle over the cubed bread, toss well to mix, and then transfer to the oven.
Sometimes, when I make roasts – chicken or pork, I toss cubed bread with the drippings and toast them in the oven to serve with the meal. Everyone always raves about the croutons and there is never enough to go around. You should try it some time.
Cooking and Storing
Croutons can be cooked in two ways – on the stovetop, sautéed, or in an oven. For crunchiness all the way through, bake the croutons; cooked on the stovetop, you will have a combination that is crispy and chewy. The cooking method also determines the shelf-life of croutons. If cooked on the stovetop, you should use the croutons within a 24 to 36-hour period, however, if baked, the croutons, once cooled can be kept for longer. To store baked croutons, keep them in an airtight container at room temperature for 3 days; they will keep their crunch for several days in a refrigerator and for weeks in a freezer.
There are 3 ways in which I cook croutons in an oven and one method is actually a no-bake method. I let the gentle heat from the oven pilot do all the work by leaving the seasoned croutons in the oven for as much as 36 to 48 hours. Using this method, the croutons do not get brown, but they become ultra-crunchy.
To bake the croutons in the oven, preheat the oven to 350 degrees F, spread the cubes in a single layer on a rimmed baking sheet and bake for 15 to 20 minutes tossing a couple times in between. Let cool completely. They will get even more crunchy when cooled.
Another temperature at which you can make the croutons is at 300 degrees F and let the bread cook for 30 to 35 minutes or until hard to the touch or crunchy when you bite into one.
The next time you think of reaching for store-bought croutons, don’t, make them and save yourself some money. They are ridiculously easy to make and do not require the attention the way other things in the kitchen do. Besides, almost everyone has some bread lying around, especially as the loaf or bag of rolls is coming to an end.
Cynthia
