Making Proper Croutons
Don't bother with fresh bread; it lacks the structure needed for a solid crunch. Use bread that is at least a day old, or leave your cubes out on a wire rack for an hour before they touch the oven.
Don't rush the drying phase
If you add oil or butter before the bread has lost its internal moisture, you end up with greasy, chewy cubes rather than crunchy ones.
- serrated bread knife
- large rimmed baking sheet
- mixing bowl
What goes in.
- 4 cupsday-old sourdough or country loaf, cut into 1-inch cubes
- 3 tbspextra virgin olive oil or melted unsalted butter
- 1/2 tspsea salt
- 1/4 tspblack pepper, freshly cracked
- 1 tspdried oregano or thyme
Low and slow, then high and fast
Dry the bread at 300°F (150°C) until hard to the touch, then increase the heat to 400°F (200°C) for the final few minutes to achieve the deep golden color.
The method.
Prepare the bread
Cut your bread into uniform 1-inch cubes. Remove the thickest parts of the crust if you prefer a consistent texture.
Initial drying
Spread the cubes on a baking sheet in a single layer. Bake at 300°F (150°C) for 20 minutes, stirring halfway through, until they feel dry and light.
Season
Transfer the dried cubes to a bowl. Drizzle with fat and toss with salt, pepper, and herbs until each piece is coated.
Crisp and color
Return the seasoned cubes to the oven. Increase temperature to 400°F (200°C) and bake for 8 to 10 minutes. Watch closely; they turn from golden to burnt in seconds.
Other turns to take.
Garlic-Infused
Gently heat a crushed clove of garlic in your oil for 5 minutes before tossing it with the cubes.
Cheese-Crusted
Toss the cubes with a tablespoon of finely grated Parmesan immediately after removing them from the oven.
When it doesn't go to plan.
Uniformity matters; if cubes vary in size, the small ones will burn before the large ones are crisp.
Store in a paper bag rather than an airtight container to maintain crunch.
If you have leftover rendered bacon fat, use it instead of butter for a deep, smoky profile.
The ones that keep coming up.
Why do my croutons get soft after an hour in the salad?
The bread likely wasn't dried out enough in the first step. They should be completely devoid of soft spots before adding the oil.
Can I use fresh bread?
Only if you tear it into cubes and leave it on a wire rack overnight to dehydrate.
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