But you know what? Your recipe looks fabulous though I’d be afraid to make them – easy access and all. You don’t want the croutons drenched in olive oil. Scroll up to see them! Whenever I have leftover or stale sliced loaf bread, I make sure not to let them go to waste. I often use dill. Your email address will not be published. Besides giving you a tastier topper, making your own croutons is also a great way to use up any last bits of gorgeous, crusty bread you didn’t quite consume before the dreaded staling. Here in Spain the most common bread found is similar to French or Italian bread. Drizzle olive oil all over the cubes. Any piece of bread that has been toasted or fried counts as a crouton, if it’s crunchy and crisp! These are not really anything to feel too guilty about anyway! Use bread that has been in freezer too long and has gotten hard, too! You can actually stash the bread in the freezer until you have time to cut it up and throw the oven on! If the bread has caraway seeds, all the better. Cool thoroughly. Tie bag in loose knot; shake bag to distribute ingredients well. Thank you so much, Ginny! Welcome! I do different spices and mark the baggies when I store them. Salads, too are just not the same without them! Hailing from Tuscany, this white bean and vegetable-heavy supper relies on stale bread for its thickened broth. A stale loaf of bread, when used creatively, can become a full-blown dinner. See FTC Disclosure, here. If the bread’s fresh, put the crumbs into a reusable freezer bag and store in the freezer. Use your crispy creations to add texture to soups and salads, or simply enjoy them on their own as a crunchy, carby snack. (Think Wonder bread, if you are American). each oregano, basil and parsley. For Italian flavored croutons use 1 tsp. Some spices that I use regularly are an Italian blend with basil, oregano and parsley. Last updated on July 16, 2020. Thanks and enjoy! Cut any mold off of the bread. Use leftover or stale bread to make your own croutons to use on salads and soups. Make croutons instead!) You can cut the crust off of the bread if you like but it is not mandatory! I previously mentioned they make great stuffing for fish, chicken or turkey. Thank you Thanh! Stuck with stale sourdough bread or any other loaf and wondering how to use it up? Spread the croutons on a baking sheet, in a single layer. I need to remember to do this time. Seriously, they can be more addictive than potato chips. Good instructions! 1. It is easiest to put the croutons in a large plastic bag, but working with your hands in a large bowl works well too, to eliminate the plastic bag going in the landfil!. I have included variations too! They are amazing on this delicious summer Tomato Strawberry Gazpacho soup, made with fresh produce! stale bread (not moldy! Croutons are a great topping for soups, like this Curried Yellow Squash Soup. The whole process is so easy, you don’t even need a recipe. She lives in Portland, Oregon with a slightly hostile cat. Thanks, Cindy! That stuff will sit on the counter for 2 months and not get moldy! Drizzle with olive oil. Let cool. Ingredients. You can cut all of the crust off if you wish but it’s not neccessary! See all of my favorite tools and gift ideas on my New Amazon Store! – Toast cubes in the toaster oven tray until they are lightly browned. As an Amazon Associate I earn from qualifying purchases. They are so much better for you too! Cut each pita bread circle into bite-size pieces, and place on a baking sheet. Then add any spices that you like. Most stuffing recipes will tell you that your very first step is setting your loaf of bread out on a counter for a few days and letting it get nice and stale. This rye croutons recipe is a great way to use up leftover rye bread. Add spices and shake bag or mix with hands. Also, great not to have throw out the food! Breads good for croutons: a loaf of Italian bread, sourdough, ciabatta, brioche, a baguette, or the everyday kind of sandwich bread. Place cubes in a large plastic storage bag or large bowl. Enjoy on salads, on top of casseroles, soups, as stuffing for veggies or fish or meat. Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. I do each type separately and package them separately. Store croutons in … If the bread’s stale, lay out the breadcrumbs on a tray and let them fully dry, then pack them into an airtight container. Here’s what you need for this homemade croutons recipe: Stale bread (I used focaccia bread… A good salad is all about achieving that perfect balance of flavors and textures, and nothing adds crunch quite like a crouton. Screw most recipes. Thanks, Ginny! Plus the great thing about croutons is that they help to utilize leftover bread and prevent wastage. I absolutely LOVE the idea of reusing instead of wasting. Everybody needs to know how to do this. Combine melted butter, Italian seasoning, olive oil, and kosher salt in a large bowl; add bread … If you want to make your own tasty croutons without waiting for bread to mature and dry out, here are 3 ways to make croutons without stale bread: 1. First you are helping reduce food waste, (which is a huge problem in the US!). The other beautiful thing is that you can pat yourself on the back for several reasons. Get New Recipes Sent to Your Inbox Every Friday! Welcome to The Grown-Up Kitchen, Skillet’s series designed to answer your most basic culinary questions and fill in any gaps that may be missing in your home chef education. We have all been there! Whatever bread you use, make sure it’s slightly stale as it’s easier to make croutons with bread than isn’t too fresh and squashy. Just sprinkle it on, toss the bread around, taste a “raw” crouton, and adjust your spices as needed. Not only will staling occur more readily at refrigerator temperatures, staling is an annoyingly, unnecessarily time-consuming way to make bread dry. Cubes will be more consistently crunchy on all surfaces, and hand-torn croutons will have a lovely variety of textures from crouton to crouton. The bread shouldn’t be soaked with oil, but it should be visibly damp with it. « Peach Bread with Pecans and Caramel Glaze, Reuben Salad – Great Way to Use up Leftover Corned Beef ». Slice or tear stale bread into croutons to add wonderful crunch to salads and soups. This homemade croutons recipe is super easy to do and tastes much better than store-bought. 1/2 lb stale (leftover) Bread; 1/4 cup of melted butter; 1 clove finely minced garlic Slice your loaf into small neat squares (perfect for sprinkling over soups) or tear bread into rough, rustic-style croutons for tossing through panzanella and big sharing salads. You could use presliced bread, but then you will have little tiny croutons. Keep your eyes open for my post on vegetable broth! Ribollita Riobollita, at its simplest, is bread soup. All you have to do is cut off any freezer burned spots. Think, instead of that nice, crusty loaf of French or Italian bread. How to Easily Make Homemade Croutons . They are a major game-changer and your salads, soups and stews will never be the same. I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! Crust on or crust off is … You can hang onto dried out bread in the fridge in a zippered bag until you have enough to make getting out the blender worthwhile. Copyright © 2020 Binky's Culinary Carnival. Great recipe! Croutons are one of my guilty pleasures. Don’t let them brown too much or they will be hard. Thanks for stopping by! Your email address will not be published. Do you have leftover or stale bread at home and you have no idea what to do with it? Originally posted on August 25, 2017 By Beth Neels. I usually make bread crumbs but with the Autumn on its way (hopefully this is the last heat wave) croutons are very handy for soups, and we will soon have plenty. A good salad is all about achieving that perfect balance of flavors and textures, and nothing adds crunch quite like a So next time you find that bread that was better 3 days ago, make your family some homemade croutons. I hope you enjoy them as much as we do! For skillet method croutons: Melt the butter in a large skillet over medium heat. Make yourself some homemade croutons! Instead of throwing away any stale bread, try this recipe for crunchy croutons. They are so easy to make at home! In places where the humidity level is greater than 60 percent, food made from bread draws in moisture, resulting in a spongy, stale crouton that can later develop mold. Remove the croutons from the oven, and enjoy! If using fresh bread (as opposed to stale), you may need to cook them a little longer. 5x croutons – ZELF MAKEN. This is a great idea. Thanks, Stephanie! How to make croutons from stale bread. I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you! Thanks your your comment!! Store in a plastic bag at room temperature. Sourdough makes hearty, chewier croutons, brioche delicate ones and narrow ficelle (baguette style) loaves can be used in whole slices. Thank you Laura! In fact, a bowl of soup doesn’t taste right without them. Je kent het vast wel: je haalt een heerlijk vers brood in huis, maar voordat je het weet begint -ie al droog te worden. Mix. Heel simpel: zelf croutons maken! Arrange the bread cubes singly on … I usually grind the pre-sliced bread into coarse crumbs and then dry them for homemade bread crumbs! Thanks for stopping by today! Bake the bread cubes for about 10 minutes, or until slightly golden brown and crisp. Visit http://foodwishes.com to get the ingredients and more info, and watch over 350 free video recipes. Simply take your bread—in my case, it’s a loaf of cheddar habanero bread—and cut it or tear it into crouton-sized chunks or cubes. Add a touch of salt, if you wish, and some pepper. This is such a great idea and good use for stale bread. It makes great croutons that are so much better for you than the store bought versions and have so many uses! Crunchy croutons. If they seem overly dry, just drizzle a little more olive oil. Place on a single layer on a baking sheet and bake at 300°F for 20-30 minutes until dry and golden brown. I usually drizzle a little in, toss the bread around, then drizzle a little more, and repeat this until every cube has an oily sheen. Homemade croutons are so easy to make – these baked, whole grain, 4 ingredient croutons will transform your soups and salads into something completely irresistible. They are so much healthier! Wat moet je dan met het brood wat je nog hebt? Repurpose them into croutons! Throw it in broth, cover it in cheese, or use it to create a perfectly spongey meatloaf! Any bread that hasn’t been sliced works really well! Think about it, you are keeping your particular loaf of bread out of your local landfill, (which are running out of room!). I agree! I turn them into croutons. Great lesson and nothing could be better than homemade coutons. Enjoy! I HAVE to try this now. They are far superior to store bought croutons. Step 3 Bake at 400° for 5 to 7 minutes or until croutons are golden brown. And have fun cooking! They often buy several bars of bread each day for my husband’s fishing boat, and he sometimes brings home bread … Rye, Wheat, Oat, Sourdough all lend themselves perfectly! Claire is the Senior Food Editor for Lifehacker and a noted duck fat enthusiast. Or make a mixture. You are reducing your grocery bill and you can use up your spices faster so that you don’t have to throw them out after a couple years (that’s what the recommended time is to keep most spices or they lose their flavor). Also helpful tips so that you can make it perfectly the first time and every time! Fast Way to Make Croutons Without Stale Bread – Cut the bread into cubes (1/2-inch is a good size). Cut into bite sized squares. Homemade croutons are just about the easiest thing ever to make, and a million times better than anything you can buy at the store. Bake for about 20-25 minutes until the croutons are dried through but not too brown. You are helping to keep your family healthy by controlling the ingredients in your croutons, in comparison to the store bought kind. Thank you so much. No preservatives or dyes! And amidst your adept holiday meal-planning, you might (just might) let staling the bread slip. I adore croutons! Am I the only one who just eats half the damn homemade croutons immediately after making them? Furthermore, in a pinch, you can grind them up in the food processor and use them for dried bread crumbs too! Thyme and sage are great for croutons that you will use for stuffing, (cornbread works well for that!). Use a slow oven, about 300°F to toast. ), cubed in half- to one-inch chunks; italian dressing enough to make all bread cubes evenly wet; ziploc bag or bowl with lid large enough to fit all of your croutons… There are bread puddings and breadcrumbs and croutons in your future yet. Well don’t throw it away! Why buy croutons? In a very, very good way. You can purchase pre-made croutons pretty easily, but it you want a truly great cube of golden, crispy, just slightly chewy bread, you should make them yourself. Most of our recipes have step by step photos and videos! I’m going on a no waste kick so i’m going to start composting too but this is a great idea! You know how you go to take a loaf of bread out of the freezer, that you had forgotten was in there? Christopher doesn’t eat them so he sets them aside and I grab them one by one and dip them in his dressing and pop them in my mouth. Switch up the seasonings and breads for all sorts of options! In this two-step process of sautéing first and then baking, it takes all of about 20 minutes to have the perfect foil for salads or beer soup, dill pickle soup , split-pea soup , Polish-American Potato-Sausage Corn Chowder, and others. Then it’s time to season. Humidity Factor. You can make a variety of croutons. Let them cool, and store them in an airtight container for up to a week. Once you’ve picked a shape and fashioned your bread into bits, toss them in a bowl and drizzle them with olive oil. You can cut the crust off of the bread if you like but it is not mandatory! Don’t throw away your old bread! Read more...! In a small sauce pan, combine: 2 Tbsp butter, 2 Tbsp extra virgin olive oil, 2 pressed garlic cloves, … Required fields are marked *. Erg lekker om door een salade te doen of bij een homemade soepje. Once you go to a homemade crouton, there’s no going back. They’re also dead easy to make. Keep in mind that the staler and older the bread, the quicker it will brown, so color is a good indication of when it’s done. This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. This is part of The Grown-Up Kitchen, Skillet’s series designed to answer your most basic culinary questions and fill in any gaps that may be missing in your home chef education. It is easy to make Homemade Croutons from your Stale Bread! This will definitely not be necessary for the ultra processed breads with about 40 preservatives at the end of the ingredients list. They are all good. Get Homemade Croutons Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. You can store croutons … Just a light sprinkle of olive oil, and it doesn’t get on every one ! Dry out bread heels or any stale bread by simply leaving it on the counter – or on a wire rack or in the toaster oven with the door open – for a few days until 100% dry. How to Score Great Deals on Samsung Androids and Refurb iPhones Today, How to Migrate to a Solid-State Drive Without Reinstalling Windows, How to Upgrade Your PC With Your New Black Friday Buys, Your Office Doesn't Need a Virtual Holiday Party, that perfect balance of flavors and textures. ; Store croutons in the fridge in an airtight container with a paper towel. Find out how to do this in 4 easy steps here. Het kan eigenlijk met alle soorten brood. Cut any mold off of the bread. Croutons are very popular in the supermarket, but trust me they are so much better homemade. Scatter your croutons in a single layer on a baking sheet, and bake them in a 375-degree oven until they become golden and crisp, which should take about 15 minutes. Coming soon! Salt and pepper are obvious choices, but you can add garlic powder, onion powder, chili powder, Parmesan cheese, Indian spices, nutritional yeast, and fresh herbs. The olive oil is just used to help the spices stick. Hide them in a storage bag in the back of the closet Elaine and they will be there but you’ll forget about them! Plain croutons are great too, in this case, I do the bread dry, with no oil! They’re also easy to customize with whatever seasonings you might be craving, they can be made with any kind of bread … Whether it’s Leslie Knope, the non-Lisa Simpsons, Vernon Dursley, or your racist uncle who draws…. I’ll make these at my next dinner party! Once opened, a bag of store-bought croutons can go bad if they are not properly resealed. Well, now it is freezer burned! They are obviously great for salads. that’s what the recommended time is to keep most spices or they lose their flavor. You can purchase pre-made croutons pretty easily, but it you want a truly great cube of golden, crispy, just slightly chewy bread, you should make them yourself. We will show you how to make sourdough croutons with herbs and garlic, and you can use this recipe with any type of bread. Use any bread you like white, wheat, rye, sourdough. Blitz bread in a food processor, do some batches really finely and some coarsely. And watch videos demonstrating recipe prep and cooking techniques. It’s super easy. stale crusty bread, such as; Italian, French, Rye, Sourdough. Both will serve you well. Everybody needs to have this basic recipe that is such an improvement over store bought packaged croutons.