Monday, April 5, 2010

Homemade Croutons

Stop. If you try these, you may never buy a box of croutons again. Don’t say I didn’t warn you.


Craveable Croutons
Printable Recipe

½ 1 ½-pound loaf sourdough bread, cut into ¾-inch cubes
¼ cup plus 2 tablespoons extra virgin olive oil
1 ¼ teaspoons granulated garlic
1 ¼ teaspoons paprika
½ teaspoon Mexican oregano
½ teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
Kosher salt

Preheat the oven to 375˚F. Toss together the bread, oil, granulated garlic, paprika, Mexican oregano, pepper, and cayenne in a large bowl, making sure that the bread cubes are evenly coated. Season generously with salt. Arrange the croutons in a single layer on a baking tray and bake for 22 to 24 minutes, or until golden brown and crisp. Let cool.

Makes enough croutons for several large salads. These are the best croutons ever, even if I do say so myself. They are crisp and infinitely more flavorful than the ones that come in a box, and they’re equally enjoyable with or without a coating of salad dressing. I have to hide them from my husband, or he will eat them all before they ever see a leaf of lettuce. They’re perfect for Caesar salad, and they also make a fantastic soup garnish (I especially like them in tomato soup). Use artisan-style sourdough bread, the kind with a crisp crust, irregular crumb, and tangy flavor; either fresh or day-old is fine. Cut the crust off the bread if you like, but I don’t bother. Dried Mexican oregano, which has a unique floral character, can be found at some gourmet grocers and (usually for less than a dollar) at any Mexican market. If you can’t find it, you can substitute common oregano in this particular recipe. For the best browning, use a heavy baking tray, like the aluminum sheet pans used in restaurants, and be sure not to overcrowd the pan. Croutons keep well for a couple of weeks in a tightly sealed container in the pantry. For parmesan croutons, simply add a handful or two of finely grated Parmegiano-Reggiano when tossing the bread cubes with the oil and spices.

11 comments:

Shamrocks and Shenanigans said...

I love home made croutons!! They are great for leftover bread!
http://shamrockandshenanigans.blogspot.com/

Julie @ Willow Bird Baking said...

These look delicious! I've been thinking about finding some good croutons to top a big pan of baked macaroni and cheese with. I thought the textures together would be lovely. I'll have to use these!

Valen said...

Yay, croutons! I love homemade croutons, these look great!

S. said...

I usually add some cumin to my croutons as well. Gives it such a great kick! I love what you've done here.

Anonymous said...

this is a great recipe. it's almost identical to the croutons i make, except i also add dried basil and cumin. trader joe's sells a long, thin parmesan baguette with cloves of roasted garlic inside. that makes the most incredible croutons.

veron said...

Those are indeed real tasty.Love the flavors!

Linda T. said...

I just had to make these and love them! I had leftover bread from Easter and even though it wasn't sourdough they were very good. Of course I tossed a few in my soup instead of crackers and had some on my salad at lunch. Great way to use up extra bread!

kamran siddiqi said...

I love making my own croutons at home. Just the best! And I think we both need to do a conference about how the boxed stuff is bleh.

Great post, Lucy! :)

Elizabeth said...

I'm going to try these today except I'm using the bread I made and forgot to add salt :p !

Anonymous said...

Yummy came out wonderful

Elizabeth said...

Yummy great recipe. thanks so much

Blog Widget by LinkWithin