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Sourdough Croutons

Sourdough Croutons

Cubes of day-old sourdough tossed in olive oil and garlic, then baked until crisp all the way through. A simple way to turn the end of a loaf into the best part of the salad.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings (about 3 cups)
Course: Side Dish, Snack
Cuisine: American, French, Italian
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups day-old sourdough bread cut into 3/4-inch cubes
  • 1/4 cup olive oil
  • 2 cloves garlic minced, or 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried Italian herbs optional
  • 2 tbsp grated parmesan optional

Equipment

  • 1 Rimmed baking sheet
  • 1 Large mixing bowl

Method
 

  1. Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment.
  2. Cut the bread into roughly 3/4-inch cubes and place in a large mixing bowl.
  3. Drizzle with olive oil, then add the garlic, salt, pepper, and herbs. Toss until every cube is evenly coated.
  4. Spread the cubes in a single layer on the baking sheet, making sure they aren’t touching.
  5. Bake for 12 to 15 minutes, stirring once halfway through, until golden brown and crisp all the way through.
  6. Toss with the parmesan, if using, while still warm. Cool completely before storing.

Notes

The drier the bread, the better the crouton - bread that’s two or three days old, or a thawed frozen loaf, crisps up more evenly than a fresh one. If your loaf is still soft, cube it and leave it uncovered on the counter for a few hours first.