I hate wasting anything so whilst I was experimenting with sour dough baguettes – badly at times – I had some left over.  Instead of throwing the bread away I made croutons.  They can be used now or frozen and are always fabulous in soups and salads.

The recipe takes about 10 minutes to prepare, 12-15 minutes to cook, 20 minutes to cool and 5 minutes to store.  Easy to do whilst you are doing something else – preparing supper or loading/unloading the dishwasher.  It makes less waste and makes salads and soups that extra special – a no brainer.

Turn your oven onto 190C (375F or gas mark 5).

It doesn’t matter what kind of bread you have left over but cut it into 1cm cubes.

Croutons no 1
Cut bread into 1 cm cubes

Place in a roasting tin douse with olive oil, about 1-2 tbs depending on how many croutons you have.  Using tongs or your hands make sure each cube is covered in oil.  Then season (with salt and pepper) and/or flavour with other spices such as Cajun, ground cumin, herbs, garlic, grated parmesan or anything you fancy.  If you have a dish in mind then you can flavour your croutons to match the dish.

Croutons no 2
Ensure the croutons are covered in olive oil then season

Bake in the oven for 12-15 minutes checking and turning half way through.  The croutons need to be golden and crispy.  Let cool and store in a jar if you are going to use them within a couple of days or in a plastic freezer box or plastic bag to go in the freezer.  I normally use a handful per person.  Use within 3 months.

Croutons no 3
Store for use or for the freezer



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