2Tbspolive oilor any flavorless high-heat oil, 30 mL
⅛ to ¼tspsalt
Optional extras: ground black pepper, garlic powder, Italian seasoning, your favorite spice blends
Cut: Cut or tear bread into bite-sized chunks. You can leave the crust on or tear it off, your preference!
Coat: Add the bread to a large saute pan or cast iron skillet and drizzle with oil. Toss until most of the bread is coated in oil. Sprinkle with salt and any extra spices you'd like.
Cook: Cook over medium/high heat, jostling the croutons occasionally to evenly cook. They are done when most sides are golden brown and crispy, about 5 to 10 minutes. Allow to cool briefly before serving, they're very hot!
Breads good for croutons: a loaf of Italian bread, sourdough, ciabatta, brioche, a baguette, or the everyday kind of sandwich bread.
If using fresh bread (as opposed to stale), you may need to cook them a little longer.
Store croutons in the fridge in an airtight container with a paper towel. You can store croutons for 5 to 7 days (may need to be thrown back in the pan right before eating to become crispy again).
To freeze, place croutons in a freezer-safe container. When ready to eat, throw them back in the pan to reheat for a few minutes.
To make croutons with less oil, use a spray bottle to evenly coat the pieces.