How to Make Rustic Croutons

Croutons are easy to make with whatever rustic loaf you have on hand.

If you know how to make croutons at home, you’ll never settle for store-bought again. We love adding homemade croutons to soups and salads. Not only do you get extra flavor and crunch, you make good use of any bread remnants you might have on hand. In winter, pair them with a bowl of creamy Tomato Soup; in summer, toss with fresh, juicy tomatoes for Panzanella Salad.

4 cups torn or cubed Grand Central rustic bread (such as Como, Peasant) – about 4 slices
3 tablespoons extra virgin olive oil (or melted butter)
Kosher salt
Freshly ground pepper

 Preheat oven to 375 degrees. Adjust rack to center position.

Cut bread into 1-inch slices, then cut or tear into bite-size pieces (smaller ones for a casserole topping). In a large bowl, toss bread cubes with olive oil or melted butter and season with a generous pinch of kosher salt and pepper. Spread in a single layer on a rimmed baking sheet lined with baking parchment.

Bake in preheated oven, tossing the croutons midway through, until golden brown and crispy, about 10-12 minutes. For chewier croutons, reduce baking time to 8-10 minutes.

Let cool. Use immediately or store in an air-tight container or zip-top plastic bag at room temperature. Freeze for longer storage.

VARIATIONS
1 – Toss with finely grated hard cheese, such as parmesan, just after removing from oven. 2 – Add chopped fresh or dried herbs just before baking. 3 – Crush a clove of garlic and heat with butter or olive oil in sauté pan until fragrant but not burned; discard garlic and proceed with recipe.

From Grand Central Bakery