Homemade croutons are a game-changer. While store-bought options might seem convenient, they often lack the fresh taste and satisfying texture that truly elevates a salad. If you’re looking to transform your salads from ordinary to extraordinary, learning how to make croutons at home is your secret weapon. Inspired by classic, comforting home cooking reminiscent of the Pioneer Woman’s style, this recipe will guide you through creating croutons that are crispy, flavorful, and utterly irresistible. Say goodbye to dry, tasteless store-bought cubes and hello to croutons that will make your salads sing.
Croutons – On a Sheet Pan with Cubes of Golden Bread
We all know the convenience of picking up a bag of croutons from the grocery store. However, if you’ve ever been disappointed by their dry, almost styrofoam-like texture, you’re not alone. Store-bought croutons often prioritize shelf life over quality, resulting in a product that lacks moisture and, consequently, flavor. They can be crumbly, stale, and ultimately detract from the freshness of your salad.
Salads are all about the quality of ingredients. Fresh, vibrant produce deserves equally impressive accompaniments. Homemade croutons are not just a simple addition; they are a way to inject real flavor and texture into your salads, making them truly special. Plus, making your own croutons is a fantastic way to use up leftover bread, minimizing waste and maximizing deliciousness.
Beyond salads, these homemade gems can also enhance the comforting warmth of homemade soups. Imagine a creamy tomato bisque, elevated with a sprinkle of perfectly golden, crunchy croutons. The textural contrast and added flavor dimension are simply delightful.
Tips for Perfect Homemade Croutons
To achieve crouton perfection, keep these key tips in mind:
Start with Day-Old Bread: While fresh bread will certainly work, slightly stale, day-old bread is ideal for croutons. The reduced moisture content in day-old bread results in a superior texture – less spongy and more readily crisp. This is a pro-tip that echoes the resourceful cooking style often associated with figures like the Pioneer Woman, who emphasizes making the most of ingredients you have on hand.
Flavor Your Fat: The type of fat you use is crucial for both crisping and flavoring your croutons. Butter imparts a rich, classic flavor that’s hard to beat. Olive oil is another excellent choice, offering a lighter, more savory profile. For adventurous cooks, consider experimenting with other flavorful fats like duck fat, tallow, or lard. Duck fat croutons, in particular, are a decadent treat that adds unparalleled richness.
Torn vs. Cut Croutons: Texture Choice: Consider whether you prefer torn or cut croutons. Tearing bread into pieces creates rustic, craggy croutons with varied textures, offering a more artisanal feel. Cutting bread into uniform cubes, on the other hand, provides a more traditional, consistent texture. Neither method is inherently better – it simply comes down to personal preference and the aesthetic you want to achieve. Experiment with both to discover your favorite!
Customization is one of the joys of homemade croutons. You have complete control over the seasonings and flavor profiles, allowing you to tailor them to complement any dish. Let’s explore some bread options and seasoning ideas to spark your culinary creativity.
Choosing the Right Bread for Your Croutons
The type of bread you select significantly impacts the final flavor and texture of your homemade croutons.
Highly Recommended Breads: For the best croutons, opt for sturdy, flavorful loaves. Sourdough bread is a top choice, offering a delightful tang and robust texture. Ciabatta, pugliese, paesano, and French bread are also excellent options, providing a satisfying chew and ability to crisp beautifully. Any high-quality bakery loaf will generally work well. Whole wheat varieties can also be used for a nuttier, more pronounced flavor. These hearty breads are perfect for creating croutons with substance, much like the satisfying, wholesome meals often featured in Pioneer Woman recipes.
Breads to Avoid: Baguettes, while seemingly crusty, tend to be too crust-heavy, resulting in overly hard croutons. Conversely, soft white sandwich bread lacks structure and crust, often becoming too dry and brittle without achieving a desirable crispness.
Step-by-Step Guide to Homemade Croutons
Making homemade croutons is surprisingly simple and quick. Here’s a step-by-step overview:
First, prepare your bread. For a classic look and texture, cut your chosen loaf into approximately 1-inch cubes.
Cubing bread is efficient and yields uniformly sized croutons that are ideal for salads and soups.
Alternatively, for a more rustic appearance and slightly crunchier texture, tear the bread into smaller, irregular pieces. This method is reminiscent of the more homespun approach to cooking, aligning with the spirit of Pioneer Woman’s kitchen. In fact, the author even demonstrated this torn crouton method in a post for The Pioneer Woman blog back in 2015, highlighting the connection between this recipe and that beloved culinary personality.
Using slightly stale bread that’s a day or two old is preferable as it starts drier, but fresh bread works well too if that’s what you have available.
Place the cubed or torn bread into a large bowl. Now, it’s time to add your seasonings.
For croutons destined for a Caesar Salad, consider a classic combination of freshly grated Parmigiano Reggiano cheese, garlic powder, freshly ground black pepper, and kosher salt. This Parmesan peppercorn variation elevates the traditional Caesar salad crouton.
Don’t be afraid to experiment with seasonings! Italian seasoning, dried herbs like thyme, rosemary, or oregano, or even a touch of smoked paprika can create exciting flavor variations. Dried herbs tend to work particularly well in croutons, infusing flavor without adding excess moisture.
If you’re incorporating cheese, stick to hard, aged varieties like Parmesan or Asiago. These cheeses grate and bake beautifully, adding a savory depth to your croutons.
Toss the bread and seasonings thoroughly to ensure even distribution. Next, drizzle your chosen fat over the seasoned bread.
Olive oil is a versatile and healthy option, but melted butter adds a luxurious richness. For a truly indulgent treat, consider using duck fat or tallow for an incredibly flavorful crouton.
Spread the seasoned and oiled bread cubes in a single layer on a baking sheet, ensuring they have space to brown evenly.
Bake in a preheated oven at 400°F (200°C) for 10-15 minutes, or until the croutons are lightly golden brown and crispy on the outside.
Be vigilant during baking – croutons can go from golden to burnt quickly. They will also crisp up further as they cool. Aim for a robustly crunchy exterior with a slightly chewy, moist interior for the best texture. Tasting one as they reach a golden hue is the best way to ensure they are baked to perfection.
Fresh Croutons Baked on Sheet Pan with Golden Color
Delicious Ways to Use Your Homemade Croutons
While classic Caesar Salad is an obvious and fantastic pairing for these homemade croutons, their versatility extends far beyond. They will enhance virtually any salad you create at home, from a simple garden salad to a hearty Cobb Salad or a vibrant Kale Caesar Salad.
Beyond salads, croutons add wonderful texture and flavor to creamy soups. Try them with Butternut Squash Soup, Broccoli Cheddar Soup, or even Lasagna Soup for an unexpected and delightful crunch.
And let’s be honest – they are also incredibly tempting to snack on straight off the baking sheet!
Recipe Tips and FAQs
Storing Leftover Croutons: Allow croutons to cool completely before storing. Place them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 7 days for longer freshness.
Freezing Croutons: Yes, homemade croutons freeze exceptionally well! Once fully cooled, store them in an airtight container or freezer bag for up to 2 months. Freezing is a great way to keep a batch on hand for whenever crouton cravings strike.
Reheating Croutons: To reheat refrigerated croutons, bake them in a 300°F (150°C) oven for approximately 5 minutes to restore their crispness. For frozen croutons, bake at 300°F (150°C) for 8-10 minutes.
Enjoy crafting these delicious homemade croutons and transforming your salads and soups!
Homemade Croutons Recipe
Servings: 8 (enough croutons for 8 people/salads)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Homemade Croutons using fresh bread are a thousand times better than store-bought, and they’re incredibly simple to make!
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Ingredients
- 6 cups cubed sourdough bread, preferably a day old
- ¼ cup lightly packed grated Parmigiano Reggiano cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 6 tablespoons extra virgin olive oil*
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine bread cubes, grated Parmigiano Reggiano cheese, garlic powder, salt, and pepper. Toss to mix.
- Drizzle olive oil over the bread mixture and toss to coat evenly.
- Spread bread cubes in a single layer on a half sheet pan, ensuring space for browning.
- Bake for 10-15 minutes**, or until lightly golden brown and crisp on the outside, while still slightly moist inside.
- Let croutons cool on the baking sheet and enjoy!
Recipe Notes
*Melted butter or other flavorful fats like duck fat or tallow can be substituted for olive oil. Use approximately 1 tablespoon of fat per cup of bread.
**Baking time may vary depending on bread staleness. Monitor for color and crispness, tasting to ensure perfect doneness.
Storing Leftovers: Cool completely, then store in an airtight container at room temperature for 2 days or in the refrigerator for 7 days. For longer storage, freezing is recommended.
Freezing: Cool completely, then store in an airtight container for up to 2 months.
Reheating: For refrigerated croutons, bake at 300°F (150°C) for 5 minutes. For frozen croutons, bake at 300°F (150°C) for 8-10 minutes.
This recipe is slightly adapted from a recipe previously shared on the Pioneer Woman’s blog, further emphasizing the connection to classic home-style cooking.
Nutrition
Calories: 166kcal, Carbohydrates: 12g, Protein: 3g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 2mg, Sodium: 230mg, Potassium: 26mg, Vitamin A: 25IU, Calcium: 46mg, Iron: 0.8mg
Nutritional information is an estimate and for informational purposes only.
Course: Salad
Cuisine: American
Author: Fifteen Spatulas
posted in: All Recent Posts, Dairy-free, Salads 1 comment
