Emilie Meyer
Homemade croutons are easy to make and can be prepared in a variety of ways, including in a pan on the stove. They are a great way to use up leftover bread and can be customised with different herbs, spices and seasonings to suit your taste. Making croutons in a pan is also faster and easier than making them in the oven, and it's simpler to control how crispy they get. With just a few minutes of preparation, you can have delicious, golden, crispy croutons that are perfect for sprinkling on salads, soups, casseroles and more.
| Characteristics | Values |
|---|---|
| Bread type | Rustic sourdough, ciabatta, baguette, sandwich bread, panini bread, focaccia |
| Oil type | Olive oil, extra virgin olive oil, butter, vegetable oil |
| Seasonings | Salt, garlic |
| Storage | Airtight container, resealable bag, freezer |
| Storage duration | 2 weeks in the refrigerator, 5-7 days at room temperature |
| Cooking method | Pan, oven, air fryer |
| Cooking temperature | Medium to medium-high heat, 375°F |
| Cooking duration | 7-10 minutes |
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Choosing the right bread
Homemade croutons can be made with almost any type of bread. You can use baguettes, sandwich bread, panini bread, focaccia, or even sourdough. Ideally, the bread should be a day or two old, as this makes it easier to cut into cubes. However, if you only have fresh bread, simply tear it into evenly sized pieces instead of cutting.
When choosing your bread, consider the flavour profile you want to achieve. For a tangy and sophisticated taste, sourdough is a good option. If you prefer something hearty and wholesome, go for whole-wheat or whole-grain bread. For a classic and mild flavour, a baguette is a perfect choice.
The type of bread you use will also impact the texture of your croutons. For example, sandwich bread can be a bit harder to cut into uniform cubes due to its thin slices. If you want a chewier texture, consider using a denser bread like focaccia or panini bread.
Ultimately, the beauty of making homemade croutons is that you can experiment with different types of bread to find your favourite. So, don't be afraid to get creative and try out various options to see which one you like best.
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Seasoning and oil
Homemade croutons are incredibly easy to make and can be seasoned in a variety of ways. You can use any type of bread, including gluten-free, though some recommend a crusty bread such as a baguette, or a country or French loaf. Ideally, the bread should be a day or two old, as this makes it easier to cut, but fresh bread can also be used.
Oil
You can use any type of oil with a high smoke point, such as olive oil, extra virgin olive oil, vegetable oil, sunflower oil, or coconut oil. You will need enough oil to evenly coat the bread cubes.
Seasoning
The seasoning for your croutons is entirely customisable. You can use dried herbs such as Italian seasoning, thyme, rosemary, oregano, sage, or dried parsley. Spices such as red pepper flakes, curry powder, paprika, or cayenne pepper can also be added for a kick of heat.
Salt and pepper are also common additions, as is garlic. Fresh garlic cloves can be heated in the oil to infuse it with flavour, or you can use garlic powder. You can also rub grilled bread slices with a cut clove of garlic before cubing the bread.
Other additions include Parmesan cheese and ground black pepper.
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Pan temperature
When making croutons in a pan, it is important to control the temperature of the pan to ensure that the croutons are toasted and crispy, without burning.
Firstly, it is important to heat up the pan before adding the bread cubes. The pan should be heated to a medium-high heat. This is because the hot oil helps to create a non-stick surface, regardless of the type of pan used.
When heating the oil, it should be heated until it shimmers. If the oil is heated too much, it may begin to smoke, which will negatively impact the flavour of the croutons.
It is also important to ensure that the bread cubes are not piled on top of each other in the pan, as this will prevent them from crisping up and browning. Instead, they should be arranged in an even layer.
The temperature of the pan can be adjusted during the cooking process. If the croutons are browning too quickly, the heat can be turned down to medium-low.
Overall, the key to controlling the pan temperature when making croutons is to heat the oil until it shimmers, use a medium to medium-high heat, and adjust the temperature as needed to ensure even browning.
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Crouton texture
Croutons are well-known for their crunchy texture. To achieve this, bread cubes are lightly coated in oil or butter and then baked until they are crisp and brown. The bread used for croutons is typically stale or dried, which also contributes to their crunchy texture.
When making croutons in a pan, it is important to cook the bread cubes over medium to high heat, stirring often, until they are crispy and golden. This usually takes around 7 to 10 minutes. If you prefer softer croutons, reduce the cooking time slightly. For extra flavour and a nuttier taste, use extra virgin olive oil.
Croutons can be stored at room temperature in an airtight container for up to two weeks. They will retain their crunchiness better this way. However, if stored in the fridge, they may need to be put back in the pan before serving to become crispy again.
Croutons are commonly used to add texture to salads, soups, and stews. For example, croutons are a classic topper for creamy soups like tomato soup or French onion soup. They can also be used in caesar salads or Greek salads to add a crunchy finish.
To make croutons with less oil, you can use a spray bottle to evenly coat the bread pieces before cooking. Alternatively, you can tear the bread into smaller pieces instead of cutting them into cubes to have more rustic, chewier croutons.
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Storage
Homemade croutons can be stored in an airtight container at room temperature for about a week. It is important to let the croutons cool completely before storing them to prevent the steam from making them soggy.
If you want to store them for longer, freezing is a great option. Homemade croutons are freezer-friendly and can be stored in the freezer for up to 2-3 months. To freeze croutons, first, let them cool completely, then spread them on a baking sheet and freeze for about 30 minutes to prevent sticking. After that, transfer the frozen croutons to a freezer-safe bag or airtight container and store them in the freezer. When you're ready to use them, simply take them out and let them thaw on the counter for 10-15 minutes. You can also toast them briefly under the broiler to crisp them up if needed.
It is important to note that croutons can get moldy, so always check them before consuming, especially if they have been stored at room temperature for a while.
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Frequently asked questions
Any type of bread can be used to make croutons, including gluten-free. However, slightly stale bread is recommended as it makes cutting the bread into cubes easier.
A large skillet or frying pan is best for making croutons. It is also recommended to use a stainless steel pan as this creates a delicious crispy crust.
Homemade croutons can be stored in an airtight container at room temperature for up to 2 weeks. They can also be frozen for up to 2 months.
