It’s easy to make homemade croutons for your soup or salad with day-old bread.
Do you make your own croutons?
I make my own, always have.
Elise Bauer
I’ve never even bought a box of croutons, though I’ve certainly eaten them.
When I see a box on the shelf at a friend’s I wonder, “How could they?
Homemade are so much better!”
Elise Bauer
And when the same friend sees me make my homemade version, they ask, “How could you?
The box is so much easier!”
If you do make your own croutons, then I’m preaching to the choir.
Elise Bauer
If not, I implore you to try, just once.
It’s really so so easy, and they are soooooo good.
Especially if you start with a good quality Italian or French loaf bread, or a lovely baguette.
Elise Bauer
You don’t need much seasoning; a half teaspoon or so will do.
Melt the butter on medium high heat in a large saute pan.
Add the croutons and mix them up in the butter so they get lightly coated.
Elise Bauer
Spread the croutons out in a single layer in the pan.
Then don’t stir them until they start to brown on one side.
When the croutons are at least a little toasted on a couple of sides, remove from heat.
Elise Bauer
If storing, let cool completely before putting in an airtight container.
Otherwise the steam released from the warm croutons will take away their crunch.
