Croutons: The food family asks me to ship to them

croutonsI make a lot of croutons, all the time.

We eat a lot of salads and we have been known to just grab a bag of them to eat while watching a movie. The hubbie and kids say it’s our “popcorn”. When traveling I have been asked to leave leftovers behind, I have shipped bags of it to friends and a fresh batch has ended up in a few gift bags.

I use all the heels and the slices of bread the family butchers when trying to cut bread for a sandwich. When everyone is home I cook about 2 batches of croutons per week. I store the cooked, cubed bread in an airtight container. I just grab the amount I need and finish cooking the croutons on an as needed basis.

Grab the sandwich bread recipe I use, make a batch or two and enjoy some homemade croutons on your next salad or during your favorite movie.


Cube bread into 1″ squares and place on a dry baking sheet. Bake in a 250 degree oven for 20-30 minutes. Check the bread periodically and remove once it has reached the right amount of crunch for you. (Both hard or crunchy and soft croutons are great.)

Store bread cubes in an airtight container or immediately cook.

In a large skillet, over medium heat pour 3 T olive oil (you  may have to add more depending on how much you are making, you want each cube to be well coated but not soaking.)

Add 3 T minced garlic and stir to combine.

Pour in desired about of bread cubes and stir to coat. Let cook and stir occasionally.

How long you cook is up to you, again this depends on how soft or hard you prefer your croutons.

Sprinkle with sea salt. It takes a good amount to get on each piece. I suggest adding some and then tasting to get it just right.

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Categories: Baking & Cooking

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