Imagine transforming your leftover sourdough bread into crispy, golden croutons that will elevate any salad from ordinary to extraordinary! These homemade sourdough croutons are not just a simple side ingredient, but a culinary game-changer that adds irresistible crunch and flavor to your dishes. With just a few simple ingredients and minimal effort, you'll create restaurant-quality croutons that will have your family and friends begging for more. Get ready to turn stale bread into a gourmet experience that's both economical and delicious!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Bread
Serves: 4 servings
Ingredients
- 4 cups sourdough bread, cubed
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper to ensure even cooking and prevent sticking.
- Take day-old sourdough bread and cut it into uniform 1/2-inch to 3/4-inch cubes, ensuring they are roughly the same size for consistent toasting.
- In a large mixing bowl, combine olive oil, garlic powder, dried oregano, and salt, whisking them together to create a well-mixed seasoning blend.
- Add the bread cubes to the seasoning mixture and gently toss using a spatula or wooden spoon, ensuring each cube is evenly coated with the oil and herbs.
- Spread the seasoned bread cubes in a single layer on the prepared baking sheet, making sure they are not overcrowded to allow proper air circulation and crisp texture.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, stirring or shaking the pan once halfway through to ensure even browning.
- Remove from oven when croutons are golden brown and crisp, with edges slightly darker and crunchy.
- Allow croutons to cool completely on the baking sheet, which will help them become extra crispy and develop a satisfying crunch.
- Store cooled croutons in an airtight container at room temperature for up to 1 week, maintaining their crisp texture.
Tips
- Use day-old or slightly stale sourdough bread for the best texture and crispiness.
- Cut bread cubes as uniformly as possible to ensure even toasting.
- Don't overcrowd the baking sheet - give croutons space to crisp up properly.
- Stir or shake the pan midway through baking to promote even browning.
- Let croutons cool completely on the baking sheet to maximize crunchiness.
- Experiment with different herb and spice combinations to customize your flavor.
- Store in an airtight container to maintain crispness for up to a week.
- If croutons lose their crunch, you can re-crisp them in the oven for 2-3 minutes.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 15g
Protein: 3g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
