Sourdough Croutons
Learn how to make homemade sourdough croutons from leftover sourdough bread. These homemade croutons have the best flavor!
Servings: 4 cups
Equipment
Ingredients
- 6 cups sourdough bread cubed
- 1/4 cup olive oil
- 2 tablespoons butter melted
- 1 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 3 cloves garlic minced
Instructions
- Line a rimmed baking sheet with parchment paper and preheat oven to 350 degrees F.
- Cut bread into 3/4 to 1 inch cubes. Put bread cubes in a large mixing bowl and set aside.
- In a small bowl whisk together the olive oil, melted butter, salt, garlic powder, Italian seasoning, pepper, and minced garlic. Pour over the bread cubes and toss together till evenly coated.
- Pour croutons onto prepared baking sheet in a single layer and bake for 17-20 minutes. At the 10-minute mark, remove from the oven, and use a spatula to mix the croutons so they will bake more evenly.
- Remove when starting to become golden brown and crunchy.
- Cool completely before storing in an airtight container for up to 1 week at room temperature.
Notes
Any kind of bread will work in this recipe, but my favorite bread to use is sourdough. If you use a different kind of bread I’d use a kind of crusty/artisan bread, not a soft sandwich loaf bread.
Feel free to experiment with the seasonings. You can use about 1 tablespoon garlic salt in place of the garlic powder and salt in the recipe. You can increase the amount of Italian seasoning or substitute Herbs de Provence. Add parmesan cheese or parsley flakes.
If you store the finished croutons with any residual heat from baking, the moisture they release into the airtight container will make them soft. They need to be completely cooled before storing.
