Ina Garten Homemade Croutons skip the oven for a fast, few-ingredient pan method. She cooks diced country bread in olive oil on the stove until golden and crunchy. You can make them ahead by keeping frozen leftover bread on hand for a batch anytime.
Get the oil hot before adding the bread, then keep tossing the cubes over medium heat so every side browns evenly. If you stop moving them, one side burns while the rest stays pale and chewy.
Source: Make It Ahead (2014)
Ina Garten Homemade Croutons
Course: AppetizerCuisine: AmericanDifficulty: Easy2
servings5
minutes5
minutes210
kcalCrispy, golden bread cubes cooked in a hot skillet with nothing more than olive oil and kosher salt. Done in about five minutes, they add crunch to salads, soups and grain bowls.
Ingredients
2 tablespoons good olive oil
2 cups (1/2-inch-diced) bread from a country loaf, crusts removed
Kosher salt
Directions
- Pan-toast the croutons: Heat the olive oil in a large (10-inch) sauté pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt.
FAQs
Can I bake these croutons instead of pan-frying them?
You can toss the bread cubes with olive oil and bake them at 350 degrees for 10 to 15 minutes. The pan method gives you more control though, because you see each side brown in real time. It also takes about half as long as the oven.
How should I store homemade croutons?
Let them cool completely, then keep them in an airtight container at room temperature. They stay crunchy for about a week. After that they lose their snap and start tasting stale.
Can I add herbs or garlic to these croutons?
Toss in a minced garlic clove or some dried herbs during the last minute of cooking. Adding them too early means the garlic burns before the bread finishes toasting. Fresh herbs like parsley or chives go on right after you pull the pan from the heat.
What kind of bread works best for croutons?
A sturdy country loaf or sourdough holds up best because it keeps its shape in the hot oil. Soft sandwich bread crumbles and goes mushy fast. Day-old or frozen bread works better than fresh since it has less moisture to steam out.
Can I make these ahead of time?
Ina keeps leftover bread in the freezer for exactly this. Once toasted, the croutons store well at room temperature in a sealed container for about a week. They are great to have on hand for salads and soups.
