Best 20 Croutons Recipes

CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

GARLIC CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
• Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

BEST CROUTONS EVER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a pot over medium heat.
• Cut each bread slice into 16 cubes; add bread cubes and garlic powder to melted butter. Stir to coat. Transfer coated bread cubes to the prepared baking sheet.
• Bake in the preheated oven until crispy, 8 to 10 minutes.

SEASONED CROUTONS

Steps:

• In an ungreased 13-in. x 9-in. baking pan, combine the butter, oil and seasonings. Heat in a 300° oven until butter is melted. Remove from the oven; stir to combine. , Add bread cubes and toss to coat. Bake for 10-15 minutes or until lightly browned, stirring frequently. Cool. Store in the refrigerator in an airtight container.

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS

Steps:

• For the salad:
• Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
• Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
• For the Creole Caesar dressing:
• In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
• Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

EASY TOMATO SOUP AND GRILLED CHEESE CROUTONS

Steps:

• In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
• Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
• Serve hot with Grilled Cheese Croutons scattered on top.
• Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
• Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

CAESAR SALAD CROUTONS

Steps:

• Combine garlic and oil in a small saucepan. Simmer until cloves are a light gold color, about 15 minutes. Pour oil through a fine sieve, squeeze all juice from cloves, and then discard the solids. Set garlic oil aside.
• Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.
• Arrange bread cubes in a single layer on baking sheet. Bake, turning bread cubes periodically, until lightly browned, about 20 minutes.
• In a large, non-stick skillet, melt 1/3 cup ghee with 1/3 cup garlic oil over medium heat. Cook toasted bread cubes in batches until light to medium golden brown, turning frequently. Add more ghee and garlic oil as needed. Turn out into basket lined with paper towels, and drain for about 20 minutes.

CREAM OF CELERIAC SOUP WITH CRISPY PANCETTA AND CROûTONS

Steps:

• For the soup.
• heat a wide, deep sauté pan or large saucepan until medium hot,.
• add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften.
• Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac.
• Pour in the stock and bring to the boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the celeriac is just tender.
• Place into a food blender, in batches if necessary, and blend to a fine purée. Return to the heat in a clean pan.
• Add the cream and whisk in the remaining 50g/2oz of butter. Season with salt and white pepper.
• For the garnish.
• preheat the oven to 200C/400F/Gas 6.
• Place the pancetta onto a flat baking tray and cover with a second tray of the same size.
• Place in the oven and cook for 10 minutes until browned and cooked through.
• Remove from the oven and cool for five minutes until crispy.
• Heat a frying pan until hot, add half of the butter and the olive oil and heat until foaming.
• Add the celeriac and stir fry for 1-2 minutes, or until just softened, then remove from the pan and drain on kitchen paper.
• Add the rest of the butter and the bread to the pan and cook until golden-brown and crispy, tossing to cook on each side.
• Drain on a plate lined with kitchen paper and season with salt and freshly ground black pepper.
• To serve.
• pile the julienned celeriac into the centre of each of four soup plates.
• Ladle the soup around.
• Crumble the crispy bacon over the top and then scatter over the croutons.
• Finish with swirls of extra virgin olive oil and cream, and top with coriander cress.

CROUTONS

Steps:

• Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.

YUMMY GARLIC CROUTONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut bread into small cubes and place onto a shallow baking pan or cookie sheet.
• Drizzle oil over the bread to lightly cover and sprinkle with garlic powder and basil.
• Bake at 400 degrees F (200 degrees C) for 5 to 10 minutes or until lightly brown and toasted.

CHEF JOHN'S HOMEMADE CROUTONS

Steps:

• Preheat oven to 300. Line a baking sheet with a silicone baking mat.
• Stir olive oil and garlic together in a bowl. Let sit at room temperature until flavors are infused, about 3 hours.
• Place bread cubes in a large bowl. Pour garlic oil through a strainer onto the bread; toss to coat bread with oil. Add 1/2 cup Parmigiano-Reggiano cheese, Italian seasoning, paprika, black pepper, salt, and cayenne pepper; toss to coat. Spread bread cubes out in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Turn croutons and bake 15 minutes more. Push croutons together with a spatula so that they are in a compact rectangle on the baking sheet and no longer spread out; sprinkle remaining 1/4 cup cheese over the top. Bake until cheese is melted and the bread is crispy and crunchy, 10 to 15 minutes more.

HOMEMADE CROUTONS IN THE AIR FRYER

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Place bread cubes in a large mixing bowl. Whisk parsley, garlic powder, and seasoned salt into the melted butter and pour over bread cubes. Toss bread cubes with a rubber spatula until evenly coated. Let sit for 2 minutes for butter to absorb.
• Place bread in the basket of the air fryer and cook for 4 minutes. Toss with a spatula and cook for 2 minutes more. Transfer croutons to a paper towel-lined plate until ready to use.

CAESAR SALAD WITH CRUNCHY CROUTONS

Steps:

• Make the croutons:
• Heat the oven to 350 degrees F.
• Hand-tear the bread into small pieces and put them into a bowl. Add the olive oil, Parmesan, and thyme leaves; season with salt and pepper. Mix this well to combine all the flavors. Spread the cubes out onto a baking sheet and bake until they are golden brown, about 15 minutes. Let them cool before tossing them onto the salad.
• Make the dressing: Put the anchovies, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan and a couple of grinds of black pepper. Season, to taste, with salt and set aside. (Refrigerate the dressing if you will not be using it right away.)
• Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add the croutons and some extra Parmesan and toss the salad well. Serve immediately.

ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYèRE CROUTONS

Steps:

• Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
• Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
• Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
• Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
• While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
• Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
• To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.

PANFRIED CROUTONS

Steps:

• Cut bread into 1/2-inch cubes, yielding about 4 cups. Heat a large nonstick pan over medium heat. Melt 1 1/2 tablespoons butter until bubbling. Add half the bread cubes; cook, tossing occasionally, until crisp and golden, about 2 minutes. Add 1/2 tablespoon butter to pan, swirl to melt, and cook croutons 5 minutes longer. Set aside on a plate.
• Repeat process with remaining butter and bread cubes. Season croutons with salt and pepper, and serve.

CARAMELIZED ONION AND PORTOBELLO MUSHROOM SOUP WITH GOAT CHEESE CROUTONS

Steps:

• Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
• Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)
• Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.

SOURDOUGH CROUTONS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine melted butter, Italian seasoning, olive oil, and kosher salt in a large bowl; add bread cubes and toss to coat. Sprinkle Parmesan cheese over the bread cubes; toss to coat. Spread onto a baking sheet.
• Bake in preheated oven, stirring occasionally, until lightly browned, about 20 minutes.

THE BEST (8 SPICE) CROUTONS EVER!

Steps:

• Preheat oven to 350°F.
• Melt butter/margarine.
• Add spices to butter/margarine.
• Pour mixture over bread pieces to coat.
• Spread bread evenly on cookie sheet.
• Bake for 10-15 minutes or until golden brown.
• Stir once while baking.

HOMEMADE CROUTONS

Steps:

• Place bread in a large bowl. Combine the remaining ingredients; drizzle over bread and toss to coat., Place in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown, stirring occasionally. Cool. Store in an airtight container.

FAMILY FAVORITE SALAD WITH HOMEMADE RANCH DRESSING AND CROUTONS

Steps:

• In a chilled salad bowl, add the greens and lightly coat the inside of the bowl with Ranch Dressing. Add the Croutons and toss lightly. Garnish with the tomatoes, avocado and bacon, serve immediately.
• In a medium bowl, combine the ingredients and blend well with fork or stick blender. Cover and refrigerate for at least 1 hour before serving.
• Preheat the oven to 325 degrees F.
• In a large bowl, combine all the ingredients, except the bread, until well combined. Adjust the seasoning, if needed. Add in the bread and mix well with your hands, tossing to coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in the oven for 20 to 30 minutes, turning after 10 minutes. Remove from the oven and let cool. Store in an airtight container.