Butter & Herb Croutons
Over the past decade, I have absolutely loved learning ways to incorporate from scratch options into our everyday pantry staples. I love croutons on salad, and they were on my list of things to swap out from store bought. I have been making homemade croutons for years, and they are one thing that are so incredibly simple and taste out-of-this world better than anything from the store, I am surprised that more people do not just make them at home!
There is a little local grocery store that offers a salad bar near us, which features the most delicious buttery herbed croutons. They are honestly the best part of the meal! I have been recreating those croutons at home a lot lately, and I thought I would share the recipe I have come up with here. If you have never made homemade croutons before, I highly suggest you give it a try! These are perfectly seasoned, buttery, and crunchy. Yummy!
Ingredients & Recipe:
16 oz loaf of days old French Bread, or any type of bread works!
1/2 cup salted butter, melted
1 tbsp dried parsley
2 tsp dried oregano
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of red pepper flakes
directions:
Preheat the oven to 350° F. Prepare two baking sheets and set aside.
Cube your bread into 1/2-inch pieces. Leave on the crust (that’s the best part!).
In a large bowl, toss the bread cubes with the melted butter and seasonings until well coated.
Spread the seasoned bread cubes evenly on the baking sheets so that they are in a single layer. Bake for 10-15 minutes and toss the bread a bit, flipping them as much as possible. Return to the oven and bake for another 10-15 minutes or until the bread is hard and dried out.
Spread the croutons on a wire cooling rack or piece of parchment paper. Let them continue to dry out overnight, tossing them every now and then.
Store in an airtight container at room temperature. According to USDA food safety, homemade croutons can last up to two weeks stored this way if they are well dried out. Honestly, I have had mine last a LOT longer than that. It just depends on the temperature they are stored at and how dry they are. Check continuously for mold and adjust accordingly.
These croutons are wonderful for topping salads or even as a little snack. My kids love them! Many of the bread recipes that I make and create are for two loaves, so this is a great way to use up the last of any loaf you may have before it goes bad. I hardly ever make a special loaf just for croutons, and I do the same for making homemade breadcrumbs, too!
xoxo Kayla
