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Easy Baked Croutons

   

Easy Baked Croutons

This tutorial is proudly sponsored by 3M Scotch™ Premium Kitchen Scissors. Retailing at major stores in Singapore at S$15.90 for non-detachable, and S$19.90 for detachable.

The next time you have stale (not spoilt) bread, don’t throw them away! You can make easy baked crispy croutons with them and they can be eaten on its own, or sprinkled over your favourite salads and creamy soups. The great thing about home-made croutons is their unbeatable crispiness and flavour. They are also unbelievably easy to make (under 30 minutes) and require few ingredients.

Printable Recipe
Easy Baked Croutons (Step-by-Step)
Making Croutons (Step-by-Step) Using kitchen scissors, first cut bread to strips, then to even-sized cubes. Optional: You may trim away the bread edges if preferred (I left them on).
Making Croutons (Step-by-Step) In a heated saucepan, melt butter, garlic powder and salt, stirring to mix well. Add croutons to the melted butter mixture and toss to coat evenly. Season with freshly cracked black pepper.
Making Croutons (Step-by-Step) Finely snip fresh herbs of choice (I am using Italian parsley here) directly onto the croutons, and toss to mix well. Alternatively, you may use dried herbs. Suitable herbs include parsley, oregano, rosemary and Italian herbs.
Making Croutons (Step-by-Step) Transfer croutons, one layer, onto a baking tray lined with parchment paper.
Making Croutons (Step-by-Step) Bake at pre-heated oven of 180°C (356°F) for 15 minutes, or until the croutons are golden and crispy. Add them as topping for your salads and creamy soups.
                                           

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13 Responses to “Easy Baked Croutons”

  1. shariffa — January 28, 2013 @ 10:58 am

    I actually made a fuss free (more like lazy. Hee) recipe. I just glazed the cut bread with EVOO and chopped garlic/garlic powder (lazy me) and dump them in the oven. Taste just as good. Hehe. Will give this a try though. ;)

    Reply

    • wiffy replied: — January 28th, 2013 @ 11:55 am

      butter is more sinful but aromatic. sometimes I made it with EVOO too. I’m going to try your mee soto recipe after the CNY holidays :)

      Reply

      • shariffa replied: — January 29th, 2013 @ 8:03 am

        All the best! I hope you’ll succeed the first time. Happy new year to you and hope you’ll have a good one with your loved ones.

        • wiffy replied: — January 29th, 2013 @ 11:40 am

          Thank you! will update you after my attempt. Enjoy the holidays too!

  2. tigerfish — January 28, 2013 @ 12:10 pm

    Again, I like the “cutting” method. Makes life in kitchen much easier!

    Reply

  3. Carmen — January 28, 2013 @ 3:06 pm

    Hi Wiffy
    Can I use wholemeal bread instead of white?
    Also, how do I prevent fresh herbs from turning too dark under the oven grill? (My usual problem). I usually use dried herbs when baking for that reason. Thanks!

    Reply

    • wiffy replied: — January 28th, 2013 @ 4:39 pm

      Hi Carmen, yes, can use wholemeal bread. I’m using a mix of fresh and dried Italian parsley which did not dis-colour after baking.

      Reply

      • Michelle hui replied: — January 28th, 2013 @ 8:57 pm

        Wiffy, I normally use Wholemeal bread n the croutons have a better texture when baked :) try it :) Michelle

  4. Margot @ Coffee & Vanilla — January 28, 2013 @ 7:02 pm

    I always like making my own croutons, they taste sooo much better than ready ones. I adore your baking paper (!)

    Reply

  5. Little Corner of Mine — January 29, 2013 @ 1:39 am

    My girls simply adore croutons!

    Reply

  6. HoppingHammy — January 29, 2013 @ 11:39 pm

    Yum yum! We love croutons and I bet your homemade ones would far surpass the store bought ones! ;)

    Reply

  7. MaryMoh — January 30, 2013 @ 7:07 am

    I love croutons. They are so good in soup , salad or even as a snack. Yours look really tempting.

    Reply

  8. KATHEE ALLEN — August 9, 2013 @ 12:58 am

    I MADE THEM THE SUPER SIMPLE WAY… JUST SPRINKLED ZESTY ITALIAN DRESSING ON THEM.. THEN BAKED… SO GOOD..

    Reply