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Naked, day-old French bread slices are torn into nuggets and robed in a skimpy Butter/olive oil blend. Just a few minutes in the oven produces a light crispy crouton, baked to perfection. 

This recipe is not my own... I've just been making it for years. 

I'm not sure who to credit, but the "credit" really doesn't matter. Something this simple and delicious is meant to be shared.  

You put a lot of effort into your salads and casseroles. They deserve a superb crouton!  You'll never eat store-bought (or fried) "rocks" again... unless you prefer dry, stale, I-can't-believe-it-broke-my-tooth! croutons. ;-D

What you'll need:
  • Day-old French Bread Slices, torn (or cut) into 3/4" cubes/nuggets*
  • Equal parts Butter and Olive Oil
  • Seasoning- your choice
  • Salt
(If your bread is fresh and soft, cut into cubes and bake at 200 degrees for 5-7 minutes. Turn the oven OFF and let them dry thoroughly in the warm oven for an hour or 2.  If the centers have any moisture, it will result in a not-great, chewy crouton.)

Put the DRY bread cubes in a bowl big enough that you can toss them around freely.

In your microwave, briefly heat the butter and olive oil until it's just melted, but not too hot.

Add your selected seasoning to the butter/oil and stir with a pastry brush.

Take a handful of bread cubes. Holding them over the bowl, brush them lightly with the butter/oil blend. Drop them back into the bowl and scoop up another handful to brush with the butter/oil blend. Toss the croutons around after you brush each handful to distribute the butter/oil evenly.

When you're satisfied with the LIGHT coat of butter/oil on the croutons-to-be, bake in a 325 degree Oven for 10-15 minutes.  Halfway through the bake time, use a wooden spoon to stir them around a little.

Bake until golden. Remove to a paper towel and cool to room temperature.

Add salt to taste... but TRY not to eat them all. They really are that deliciously scrumptious!

*The amount of Butter/Oil blend you use will depend on the amount of bread cubes you use. A full cookie sheet of bread cubes will use approx. 2-3 tablespoons of the combined butter/oil blend. 

These Croutons can be stored in a ziplock baggy with a paper towel to absorb any residual oil. They never last more than a few days at my house, so I just keep them in a wooden bowl on my countertop. 




This will be added to my cookbook! Thanks for sharing!
I love a good crouton and these sound great. Keep the excellent salad ideas coming.
QQQQQQQQQQ= TenQ... Will do! ;-)
Very few things are as delicious as homemade croutons! I'm a fan of lots of garlic. ;)
lol... I'm a garlic FANatic, too. Nice to meet you! ;-D
Ah butter and olive oil, that's why they'd be the best dressed croutons ever.
Exactly... and the &quot;skimpy robe&quot; clinches the title. ;-)<br><br>

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