The Basics: How to Make Croutons

Published on Thursday, July 30, 2009, by CHOW Food Team / Edit Post

From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.

  • WHAT YOU’LL NEED:
  • - an oven-safe frying pan or a frying pan and a baking dish
  • - three slices of crusty white bread such as pain au levain
  • - butter or cooking oil
  • - one minced garlic clove
  • - salt and pepper
  • - finely chopped fresh herbs such as parsley or thyme (optional)

WHAT YOU’LL DO:

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  • 1. Heat the oven to 425 degrees Fahrenheit (it will take at least 20 minutes to warm up).

    Step 1

  • 2. Cut the bread into cubes.

    Step 2

  • 3. Place a knob of butter or some oil in the frying pan over medium-high heat.

    Step 3

  • 4. Once the butter is melted or the oil is heated, add the garlic and season with salt and pepper.

    Step 4

  • 5. Add the bread cubes and stir to coat. Turn off the heat and season with more salt and pepper.

    Step 5

  • 6. Transfer the frying pan to the oven; if you’re not using an oven-safe pan, put the bread cubes in a baking dish and put that in the oven. Cook for 10 minutes or until browned. Fold in fresh herbs (if using) and serve with an easy Greek salad.

    Step 6

Illustrations by Bill Russell

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POST A COMMENT |4 Comments

COMMENT

  • Do they last long enough to need to be kept?

    Well, to actually answer the question, if you use oil and not butter, at least a week, I would thing, on the shelf probably longer. But if you refrigerate they ought to keep for months and in the freezer, for ever. re-toast for a fresh flavor coming out of the cold.

    You're working with two issues - oil rancidity and mold spoilage. The key is to...+READ

    Do they last long enough to need to be kept?

    Well, to actually answer the question, if you use oil and not butter, at least a week, I would thing, on the shelf probably longer. But if you refrigerate they ought to keep for months and in the freezer, for ever. re-toast for a fresh flavor coming out of the cold.

    You're working with two issues - oil rancidity and mold spoilage. The key is to absolutely remove all the moisture from the bread and as much air from the package you are storing. Think melba toast dry. You might think about toasting at a lower temp for longer.

    And you can acutally use regular bread, standard bread aisle stuff, if you want and if it's the best you can get. I routinely make melba toast from ordinary bread as well as the Pepperidge Farms ryes and pumpernickles.-COLLAPSE

  • How long will these keep?

  • We make them a bit lower fat and still good by spraying the cubes with olive oil. Tossing with salt, pepper, garlic powder and dried herbs and then baking in the oven until brown. Still very good, much less fat!

  • I am a merchandiser for a Toronto based artisan bakery. It never ceases to amaze me seeing customers buying both bread crumbs & croutons when they could easily make these using good, preservative free bread........and like you said, they have kick ass flavor!