How to Make Seasoned Croutons

Don’t toss that crust – how to make seasoned croutons

Make your own croutons with this delicious and easy recipe. Seasoned croutons are a great way to use unwanted crusts or leftover bread. They add a lovely texture to any soup or salad.

Croutons are crunchy, melt in your mouth goodness in a small package.  Store-bought croutons have the taste and texture of cardboard, in comparison.  Croutons are made from stale bread before it goes moldy.  If you see any green, hairy growth on the loaf, toss it and don’t make croutons from it.

Croutons can be made from both traditional bread and gluten-free bread.  You want to start with an airy, yeasty loaf.  Flatbreads can be toasted for crackers, but croutons start with a loaf of bread with lots of air bubbles.  These hold the oil and spices best.

Seasoned Croutons Recipe

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• Author: Chris

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Description

Seasoned croutons add a lovely texture to any soup or salad.

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Ingredients

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• Unwanted crusts or leftover bread
• 2 tablespoons coconut oil
• 1 teaspoon tomato powder
• ½ teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon Himalayan salt
• ½ teaspoon oregano, dried

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Instructions

1. Mix all seasoning ingredients
2. Pour the seasoning over bread cubes
3. Fold the seasoning mixture into bread cubes until the bread cubes are well coated. Fold gently so that the cubes retain their shape, or you’ll end up with bread crumbs instead of seasoned croutons
4. Spread in a single layer on a baking sheet, greased or lined with parchment paper
5. Place in the oven at 300F
6. After 30 minutes turn the seasoned croutons to bake the other side
7. Stir again in 30 minutes
8. Croutons should be baked until they are dry and crisp and no softness remains in the centre of the bread cube
9. Allow them to cool completely
10. Store them in a glass jar with a tight-fitting lid, at room temperature

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Notes

They will keep for several weeks if you used coconut oil to make them.

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Cut your loaf of bread into slices.  Cut each slice into cubes.  Leave the crust on.  Your cubes don’t have to be uniform.  There will be crumbs.  Leave them in for now.

Put all the cubes of bread and crumbs into a mixing bowl.  In a separate bowl add:

Seasoning for croutons:

2 tbsp. coconut oil

1 tsp. tomato powder

½ tsp. garlic powder

1 tsp. onion, dried

½ tsp. Himalayan salt

½ tsp. oregano, dried

Mix all seasoning ingredients and pour over bread cubes.  Fold seasoning mixture into bread cubes until the bread cubes are well coated.

Fold gently so that the cubes retain their shape, or you’ll end up with bread crumbs instead of seasoned croutons.

Spread in a single layer on a baking sheet, greased or lined with parchment paper.

Place in a medium oven at 300F and bake slowly.  After 30 minutes turn the seasoned croutons to bake the other side.  Stir again in 30 minutes.  Croutons should be baked until they are dry and crisp and no softness remains in the centre of the bread cube.

Allow them to cool completely, before storing them in a glass jar with a tight-fitting lid, at room temperature.  They will keep for several weeks if you used coconut oil to make them.