How to Make Croutons

Every week we buy a loaf of amazing crusty wood-fired sourdough from a wonderful couple, Jared and Jenn, at Humble Cottage Farm. That bread is the reason I will never be gluten free. The crust, the bread flavor, the crumb - it seems unfair to give the same name of "bread" to this magical loaf and the squishy pre-sliced plastic-bagged stuff that sits for weeks on the grocery store shelf. They are two completely different experiences.

Of course, with "real" bread, it evolves. Day 1 and 2, I'm cutting slices and slathering them with butter and honey for a snack - sometimes MANY snacks. Day 3, we're moving into toast and toasted sandwiches. If there is any left around Day 4 or 5 (a rare occurrence), it's time for bread crumbs or croutons. And let me say, there are few pleasures in life as rich as a good homemade crouton.

Typically, we know croutons to be those tooth-achingly hard chunks of condensed bread crumbs, flecked with green (is that supposed to be parsley?) and tasting strongly of garlic salt. With the sole exception of the surprisingly soft croutons I find at the end of the Ruby Tuesday's salad bar, I haven't ever fallen in love with a factory crouton. Sorry little buddy.

But homemade croutons? They give you exactly what you want: crunch, but still with a little soft bread spring. And there are no rules: my croutons are rustic, with lots of crevices to soak in the broth of the minestrone I was making, but is geometry is your game, feel free to cut perfect squares. Some people like lots of little croutons, other times you see one big crouton floating atop a bowl of soup. You can bake or broil, toast them a little bit or a lot, whatever you prefer. You can use the last bits of your gorgeous European pain au levain or the last slices of Wonder bread, either way works.

But as with most things in the kitchen, the better your ingredients are to start with, the happier you will be with the end result.

The best part about learning to make croutons? You now have a very practical way to create a more graceful kitchen. Less food waste by not throwing out the last bits of bread. More deliciousness. Your grandma will be so proud.

Homemade Croutons
I broil croutons because it's faster and I like the burnt bits, but for a more consistent browning, bake them at 325 degrees and check them after 10 mins, stirring occasionally and baking until browned.

Bread slices
Butter or olive oil
Optional: seasonings like sea salt, crushed garlic, garlic powder, parmesean, parsley, other herbs

Preheat your oven's broiler and move your oven rack to highest position. If using seasonings, mix butter and selected seasonings together. Spread on slices of bread, then cut bread into chunks. (You can also melt the butter instead and toss pre-cut bread cubes in the melted butter.) Spread coated bread on a cookie sheet in a single layer. Broil about three mins or until you are seeing the browning that you want, then remove and stir/flip the croutons for another three mins. Store any leftover croutons in air-tight container or ziplock bag.