Flavored croutons

Flavored Croutons

Usually, when I have some bread left over from one day to the next, I don't rush to throw it away. I quickly cut it into cubes and make some croutons at home. It's much simpler than it seems, and I love that I can adjust the flavors to my taste without complicating things.

Quick Info

Total time: about 20 minutes
Preparation time: 10 minutes
Baking time: 10 minutes
Servings: depends on how much bread you use (a baguette or 4-5 slices of bread are enough for a medium tray)
Difficulty: easy
Recipe type: side dish, quick snack

Ingredients

- 4-5 slices of bread (ideally a little stale, but not too dry) or a baguette
- 2-3 tablespoons olive oil
- chopped fresh parsley
- chopped basil
- 1 garlic clove
- a pinch of sea salt

Preparation Method

1. Cut the bread into medium-sized cubes. They don't have to be perfectly equal, but they shouldn't be too small, so they don't dry out too much in the oven.
2. Place the cubes in a tray large enough for them to be in a single layer.
3. For the flavor paste: in a small bowl, combine the olive oil, chopped parsley and basil, crushed or finely grated garlic, and a pinch of sea salt. Mix well until a paste forms.
4. Pour the paste over the bread cubes in the tray. Mix by hand or with a spatula to cover all the pieces fairly evenly.
5. Preheat the oven to 210°C. Place the tray in the oven, using top and bottom heat if you have that option.
6. Bake for about 10 minutes. Halfway through, gently stir the croutons in the tray so they brown on all sides.
7. Remove the tray when the croutons are golden and crispy. Let them cool slightly before using.

Why I Make This Recipe Often

These croutons are quick, save bread that would otherwise go stale, and can be adapted with what I have on hand. They save me from store-bought crouton bags, which are often too hard or tasteless. They keep well if covered with aluminum foil, not plastic wrap, to allow a little air circulation.

Tips and Variations

Tips

- Do not use completely dried bread, just slightly hardened. If it's too hard, the croutons come out dry and crumbly.
- Do not overcrowd the cubes in the tray; otherwise, they won't bake evenly.
- Aluminum foil keeps the croutons crispy; plastic makes them soggy.

Substitutions

- If you don't have basil, you can use only parsley or other fresh herbs.
- Olive oil can be replaced with another vegetable oil, but the final flavor will be more neutral.

Variations

- You can add a little freshly ground pepper or chili flakes if you want an extra kick.
- Dill or oregano also work well if you don't have basil.

Serving Ideas

- Sprinkle croutons over a green salad or cream soup.
- They are also great as a quick snack, especially with some cheese.
- They can be used in clear soups for added texture.

Frequently Asked Questions

What kind of bread works best?
Any white, whole grain, or baguette bread, as long as it's not completely dried out. Slightly stale bread absorbs the flavors better than fresh bread.

Can I use dried herbs?
Yes, but the flavor won't be as intense. If you have no fresh herbs at all, a teaspoon of dried herb mix will work.

Can the croutons be made without garlic?
Yes. Garlic adds a distinct flavor, but you can omit it without any problem if you don't prefer it.

How can I make them crispier?
Don't leave them too thick and ensure they are well coated with the flavored oil, but not drowned. The oven should be heated, and turn them once halfway through the baking time.

Nutritional Values

Approximately, for 100 g of homemade croutons (without added cheese or toppings):
Calories: about 340 kcal
Protein: 8 g
Carbohydrates: 55 g
Fat: 9 g

Values are indicative and depend on the type of bread and the amount of oil used. Homemade croutons can have less fat than store-bought ones if you use less oil.

Storage and Reheating

Croutons store well for 2-3 days in a bowl covered with aluminum foil to allow for slight breathing. In plastic wrap or airtight containers, they tend to get soggy. If they have softened, you can put them in the oven for a few minutes at medium temperature, and they will regain their crispy texture. If you don't need many croutons, make smaller batches, as fresh ones are always best.

 Ingredients: We need: a few slices of bread or a baguette, cut into medium-sized cubes. For flavoring, we mix in a bowl 2-3 tablespoons of olive oil with fresh parsley, basil, a clove of garlic, and a little sea salt to obtain a pesto-like paste.