2tablespoons(20grams)extra virgin olive oilor more to taste
¼teaspoonsaltor more to taste
2twistsblack pepper
½teaspoondried herbs(rosemary, Italian seasoning, or other)
¼teaspoonspices(garlic powder, red pepper flakes, or other)
If your bread has a thick, hard crust, you might want to remove it before making the croutons. The crust can get too hard, and you might chip a tooth.
Cut the bread into slices with a serrated bread knife first, then into cubes. Between ⅓-inch (0.8 cm) and ¾-inch cubes (2 cm) is best for bite-size croutons.
OVEN-BAKED CROUTONS
Preheat the oven to 400°F or 200°C. Transfer cubed bread onto the baking sheet lined with parchment paper.Drizzle with extra virgin olive oil. Sprinkle with salt, black pepper, and your favorite dried herb and or spices (we recommend garlic powder + rosemary).Toss the cubes with two spoons or with your hands, and arrange them on the baking sheet without overlapping.
Bake at 400°F or 200°C for 7 minutes, flip the cubes and bake for another 7 minutes until golden and crunchy.Cook time might vary based on the bread type. However, 14 minutes in total should be enough for most breads. Also, larger cubes take longer to get crisp throughout. Note: the croutons will harden as they cool down, and the day after, they'll be even crunchier and harder.
CROUTONS IN A PAN
To a large skillet, add the olive oil, herbs, and spices (we use rosemary). Warm up the oil, add the cubed bread into the skillet, and season with salt and pepper.
Fry on medium heat for about 12 minutes, turning the bread cubed every 2 to 3 minutes. If the pan gets too hot, lower the heat. If your pan dries, you might need to add more oil halfway through cooking. In general, pan-frying requires more fat than oven-baking.
USE OR STORE
Use on soups, salads, or casseroles.
Let cool down at room temperature before storing them in an airtight container such as a mason jar or Tupperware. Keep on your kitchen counter for about one week.