DIY Croutons

In four days most of the country will be turning their clocks forward to kick-off daylight savings time; and while some folks struggle with the change to their natural body rhythms, I for one couldn’t be happier.
Warmer days, lighter meals and definitely more of those big-ass salads are on the horizon, which brings me to the topic at hand: croutons.
Crunchy cubes of re-baked bread add interest, texture and an additional layer of flavor to simple soups and salads; plus, they are a great way to use up those loaves, buns and rolls that have passed their prime.
DIY croutons are easy to make and save on the food bill. (Croutons rank no. 3 on the most overpriced items at your grocery store!) They can be baked in the oven or sautéed on the stove. Any type of bread is a go, crust or no crust, you choose. Olive oil and butter are used most often but herb-infused or flavored oils can give croutons a healthy boost of flavor. Dried herbs work better than fresh and mixed blends, like Cajun seasoning, take the guesswork out of the equation.
I stockpile bread that has gone stale, unwanted heels and leftover buns in the freezer and then make one big batch. Croutons will stay fresh in a sealed container for a week or store them in the freezer for up to six months and use as you go.
Customize your croutons to fit the dish you are making; the variety is only restricted by the contents of your spice cabinet!

Baked Method I

Toss cubes of leftover bread with olive oil and season with coarse ground sea salt and pepper. Place bread cubes in a single layer on a rimmed baking sheet and bake in a 225-degree oven for approximately two hours, stirring every so often until the croutons are crunchy and brown.
This method works best when baking a large pan of mixed types of bread.

Baked Method II

Butter slices of leftover bread then cut into cubes. Flavor with desired seasoning and bake in a 450 degree oven for approximately 10 minutes, turning ever so often.
Seasonal Hint: Top chili with crunchy cornmeal croutons and give summertime’s creamy fruit soups a crisp garnish with croutons made from pound cake or cinnamon bread.

Sauté Method

Heat two tablespoons of olive oil in a sauté pan. Peel a clove of garlic and smash it with the flat side of your chef knife. Add the clove of garlic to the oil and cook for 1 minute until the garlic starts to brown. Remove the clove and add two to three cups bread cubes. Sprinkle with salt and pepper and cook over medium heat until brown and crunchy, stirring occasionally.
Best for small batch and specialty flavors. Good choice if you don’t care to heat up the oven.

Crostini or Baguette Style

Slice baguette into ¼-inch thick slices and brush both sides with olive oil. Sprinkle with coarse ground sea salt and pepper and bake in a 350-degree oven for a total of 20 minutes; rotate pan and flip crostini after 10 minutes.
Frozen baguettes tend to get really hard; use day-old baguettes promptly. Top the crostini with olive tapenade, prosciutto or sliced cheese for quick and easy hors d’oeuvres.
What’s your favorite way to use croutons? When I’m out of bread, I like to mix a few into scrambled eggs for an unexpected crunch. —Karen