How to Make Croutons

Choose your bread.  Any type of bread will work, although croutons made from bakery breads or homemade bread will taste better than those made from pre-sliced breads. 

The best thing about making croutons is that you can use old, stale bread and the result will still taste great.  Just be sure the bread is free of mold.  A few moldy spots can be cut out, but a thoroughly molded piece of bread needs to be discarded.

Before you start this step, turn your oven on to 275 degrees.  By the time you are done preparing your croutons for baking, the oven will be pre-heated.

Using your cutting boards and knife, cut your bread into cubes.  The size is up to you.  For small, commercial-looking croutons, make your cubes about one quarter inch on each side.  If you prefer larger "restaurant-style" croutons, you can tear the bread into pieces or cut it into larger cubes.

Make your flavoring.  This step will depend on the individual recipe, and you can always vary the ingredients to customize your croutons.  What most recipes have in common is some sort of cooking oil mixed with spices.  A good ratio is 2/3 cup of oil for every 4 cups of bread cubes. 

Pre-packaged spice flavorings such as Greek, Cajun, or Italian spices are excellent for making quick and easy croutons.

Add at at least one teaspoon of flavorings for every 1/3 cup of oil, or follow the instructions in the recipe you are using.  Mix the spices with the oil in your mixing bowl.  Stir vigorously to ensure that all of the spices are suspended.

Place your bread cubes in the baking pan.  The bread cubes should be only one layer, not stacked on top of each other.  If you have too many bread cubes to fit in the pan, try making two separate batches or using a second pan.  After you have put the cubes in the pan, drizzle the oil over them, and stir to ensure that they are evenly coated. 

In the cake pan, bake your croutons for approximately10 minutes in the 275 degree oven.  Remove the cake pan from the oven and stir the croutons.  Ideally, each crouton should get turned over.  Put the cake pan back in the oven for another 10 minutes. 

If the croutons are still not crisp after the second 10 minute baking period, you can turn them again and put them back in the oven for another period.  Because you are baking on a low heat setting, the bread will not burn, but instead will gradually dry out, gaining that crispy crouton texture.

When your croutons are finally crisp, you can eat them warm or wait until they cool.  If not all of them will be eaten immediately, then store the leftovers in an airtight container.  They will keep well for at least a week. 

Things Needed

• Bread.  It can be bakery fresh or old and stale.  If it has any mold on it, be sure to remove the mold. 
• Oil.  Most crouton recipes call for a cooking oil.  Olive oil is very popular. 
• Spices.  The flavorings you choose will depend on the recipe. 
• A sharp knife.
• A cutting board.
• A mixing bowl.
• A cake pan.
• A large spatula. 
• A large spoon. 
• An oven.