How to Make Croutons

Do you make your own croutons? I’m convinced that the world of cooks is divided into those who do, and those who don’t, make their own croutons. I make my own, always have. 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!” 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. 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.

Looking around at other recipes I’ve noticed that many people make croutons in the oven. I’ve done that (and still do on occasion); but you do have to be careful if you cook them that way. In the oven it’s easy to overcook them, turning them solid brown all around, when what you want it just lightly toasted on the outside, crunchy, but still a little spring in the bread.

The way my mother makes croutons (once at year at least for her famed and fabulous turkey stuffing) is to toast them in a little melted butter in a wide shallow pan on the stove-top. It’s best to use day old French or Italian loaf bread, but you can dry out the cubed bread in a warm oven for a few minutes if you are working with fresh bread.

Butter is for the flavor. It can’t be beat. You don’t need anything else actually. Just butter. If you are working with butter and some good bread, the flavor is just perfect.

How to Make Croutons

Ingredients

• French or Italian loaf bread, or a French baguette, at least a day old
• 3 to 4 Tbsp butter

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