This quick and easy crispy crouton recipe is a must to elevate your soups and salads to the next level or a delicious snack!
There are many ways to make croutons, some as easy as toasting plain cubes of bread, others involving elaborate butters or oils and techniques, but this version could not be easier or more delicious.
So tasty with a lovely subtle herby garlicy flavours, a lovely crisp golden brown finish. My method ensures that they do not burn or go mushy!
Making croutons is so easy – you can use any bread you like, the best bread is any that is at least a day old, so it is a little stale and less likely to become soggy when you add the oil.
Today I have used a basic white toast bread as that is what we had on hand, but you can use French bread, sourdough, ciabatta, wholegrain or any bread that has a lovely texture and can absorb any oils and flavours.
My theory is the best bread for croutons is the one you have or that is easy to get! There is no need to necessarily go out and get some specially for this one.
If the outside of the bread is particularly crusty I would recommend cutting it off, that way the soft interior bread can absorb the flavours. You can cut the bread into tidy small cubes or tear it into rustic chunks, the same technique applies.
All I do to make these croutons is a simple combination of garlic powder, oregano, salt and pepper and a drizzle of olive oil, you can use melted butter in its place.
Any herbs are lovely, I think oregano goes nicely as not too overpowering, but you can use rosemary, cumin seeds, Italian herbs etc, but just be mindful to use any stronger herbs sparingly.
The best way to ensure a perfectly baked crouton is to bake in the oven and stir often, I set a timer for 2-3 minutes at a time, toss and repeat until I am happy they are uniformly crispy and golden.
I love soups, especially in winter so if you are looking for something to go under your croutons look no further! I have lots of slow cooker soups, oven roasted ones and stove top delights.
Roasted Carrot & Cumin Soup
Slow Cooker Roasted Tomato & Basil Soup
I hope you love this simple recipe for Quick & Easy Croutons, and find it handy over the years for your soups and salads.
Quick & Easy Croutons Recipe
Delicious cripsy golden croutons with lovely garlic and herby flavours, so quick and easy. Feel free to double this recipe to make a larger portion.
Ingredients
- 2 Cups Bread, approx 80 grams or 4 slices of bread, cubed or shredded, crusts off
- 2 Tablespoons Olive Oil (or melted butter)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Oregano dried (or herbs of your choice)
- 1/4 teaspoon Salt
- Pinch Pepper
Instructions
- Preheat the oven to 200°C Bake
- Line a large lipped oven tray with baking paper
- Cut the crusts of 4 slices of bread and cut into 1-2cm cubes or tear into 1-2cm chunks and place in a bowl
- Drizzle over the oil, then sprinkle over the garlic powder, oregano, salt and pepper and toss to evenly coat the bread with oil and the flavours
- Spread the coated bread cubes evenly over the oven tray in a single layer and bake for 2-3 minutes at a time, tossing in between, until the cubes are becoming a lovely uniform light golden brown and are crispy for up to 10 total minutes.
- Allow the cubes to cool on the tray before storing or using.
- These can be stored in an airtight container for at least 5 days to stay fresh and crispy, use in your favourite salads or as a topping for soups.
- Enjoy!
Notes
Feel free to double this recipe to make a larger quantity.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 328Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 623mgCarbohydrates: 50gFiber: 3gSugar: 6gProtein: 9g
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Be sure to rate this one in the recipe card above and let me know in the comments when you make it, Enjoy!
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Happy Baking!
Anna
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