Homemade croutons are always a big hit. Until I discovered how easy it is to make them, I used to omit croutons from all recipes that called for them. (The store-bought ones didn't appeal to me at all.) I love to make my croutons out of challah, which has a subtle hint of sweetness.
Croutons will last at least 2 weeks, if cravings can be controlled and they're stored properly. Once they are fully cooled, keep them in large, sealable plastic bags.
- Cook Time
- Prep Time
- 5 thick slices of day-old bread (challah, white bread, sourdough or whole wheat), cubed
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley flakes
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- ½ cup olive oil
- Preheat oven to 425°F.
- Lightly grease two 9 x13-inch pans with non-stick cooking spray.
- Divide bread cubes evenly between prepared pans.
- Sprinkle with oregano, parsley, onion and garlic powders, and salt.
- Drizzle with olive oil.
- Bake at 425°F for 10-15 minutes, until light brown and crisp.
- Allow croutons to cool at room temperature for 30 minutes and use to garnish salad.