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Homemade Croutons Made From Leftover French Bread

Author:

I am a food enthusiast and am always trying new recipes. I love to garden, get crafty, and read a good book!

Homemade croutons are the best!

Homemade croutons are the best!

Homemade Croutons Are the Way to Go

Croutons are such a small part of a salad that you wouldn't think they could affect whether or not you like a salad, would you? You might feel differently if you've ever had the rock-hard, store-bought croutons that so many of us know. Croutons are just a small piece of bread, usually flavored with salt and other spices, but they can be such a tasty addition when they're homemade.

I love to make these croutons right before serving dinner so that I can add the still-warm pieces of tasty goodness to my already yummy salad. I always make more than we need for dinner because they inevitably get snacked on as we're preparing the meal—before they've even made it to the salad bowl! These croutons are often the bargaining chip I use to get my son to eat his salad, too. And he really will eat it if he knows he can top it with these!

You can customize this recipe with whatever your favorite spices are—the key is to use butter to get that delicious buttery flavor along with the spices.

Cook Time

Prep timeCook timeReady inYields

5 min

5 min

10 min

Serves 4

Ingredients

  • 1/2 loaf French bread, cubed
  • 3 tablespoons salted butter
  • 1/8 teaspoon onion salt
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon tarragon
  • 1/4 teaspoon basil

Instructions

  1. Melt butter in a pan on medium-high heat. While the pan is heating up and the butter is melting, cube all of the bread with a serrated knife and place it into the pan.
  2. Toss to coat the bread in butter. Continue to move the bread around to prevent burning and to ensure even crispiness on all sides.
  3. Add all spices and continue to toss the bread in the pan with a spatula.
  4. Continue to sauté the bread until it is crispy and slightly browned on the edges.
  5. Serve immediately with a salad. I like to keep the croutons in a separate bowl until serving so that they stay warm and crunchy and do not absorb any of the moisture from the salad.
  6. Enjoy!

What did you think?

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© 2019 Lisa Bean

Comments

Lisa Bean (author) from Nevada on January 08, 2019:

Thanks Miebakagh! Have a great day.

Lisa Bean (author) from Nevada on January 08, 2019:

Rinita I think this recipe would work with most types of bread! Let me know how it turns out.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on January 08, 2019:

Hello, Lisa, your meals are always nice and awesome! Thanks for sharing. Good day.

Rinita Sen on January 07, 2019:

Sounds wonderful. Could I use regular whole wheat sliced bread? Thanks