Croutons are, at their simplest, crispy cubes of toasted bread. They play a crucial role in elevating the texture and flavour profile of various dishes - especially soups, stews and salads. Though often seen in the shape of small cubes, they can be any size and shape up to a large slice. They are traditionally made of day-old bread, which adds that crunchy texture and typically absorb more flavour than fresh bread. The bread can be pan-fried, oven roasted or even air-fried, but the core purpose of a crouton is to add much needed crunch to a dish.
What was the origin of croutons?
Croutons are thought to have been developed in the 1400’s as a way for people to use up stale bread, with many classic dishes such as French onion soup using day-old bread as a core ingredient. Though thought to have originated in France, some argue that the original crouton may have come from the Italian biscotti - a crisp, twice-baked sweet 'biscuit'. Nonetheless, croutons are now a core ingredient in a range of dishes - from Caesar salads to tomato soups.
What bread is best for making croutons?
Though you can technically use any type of bread to make croutons - from white sliced bread to classic French baguettes - it should always be slightly stale. This is great for reducing food waste, and the drier texture helps create that perfect crunch.
How do you make croutons in an oven?
Using the oven is a great way to cook croutons if you need a more hands-off method than pan frying. Coat the diced bread in olive oil, then season with salt, pepper and any other flavourings. Spread them out evenly over a baking tray, then roast in the oven at 190°C for around seven minutes, until golden brown. Give them a shake halfway through cooking so that they cook evenly on all sides.
Easy Pan-fried Crouton Recipe
Follow our simple method for making croutons below, which can be easily adapted with different seasonings.
Metric
Imperial
- 400g of stale bread, cubed
- 4 tbsp of Carapelli Extra Virgin Olive Oil
Add the olive oil to a large pan over a medium-high heat, then once hot, toss in the bread and coat in the oil. Add another dash of oil if needed.
Continue to cook the bread for around 10 minutes until golden brown and crisp. Season with salt to taste, then serve.
How do you make croutons in an air-frier?
Using an air fryer is a fast and simple way to make croutons. Slice your bread of choice into cubes and add to a large bowl. Drizzle with olive oil and season with salt, pepper and any other herbs or spices. Place the cubes into the air fryer and cook for 5 minutes at 190°C or until golden and crisp. After a couple of minutes , make sure to give the croutons a good shake to ensure they cook evenly.
How do I store croutons?
The storage and shelf-life of croutons depends on a variety of factors. Homemade croutons containing fresh ingredients typically have a shorter life-span than store bought products, which usually contain preservatives. When made at home using fresh bread, croutons are best eaten within a week, and should be stored in an airtight container at room temperature to maintain their crispness.
Can you freeze croutons?
For the best results, we recommend freezing leftover croutons in a freezer-friendly container or bag for up to two months. Make sure that the croutons are completely cooled before freezing. When ready to thaw, simply place them on a paper towel or plate and let them thaw completely for around one hour before serving.
Which ingredients and flavours can I add to croutons?
While croutons cooked in extra virgin olive oil with a generous sprinkle of flaky salt are great, it is always fun to add some alternative herbs and spices to complement the dish that you’re making. We like to add in some smashed garlic cloves or a couple of rosemary sprigs to the oil a couple of minutes before they come out of the pan. Why not experiment with adding a pinch of grated Parmesan? Or try some smoked paprika for a touch of warmth.
Crouton recipes
If you want to have a go at making your own baguette bread for croutons, why not try Tom Aikens’ recipe for a classic Caesar Salad, or if you want something a little more refined, try Matthew Tomkinson’s Piccolo tomato consommé with crab, marinated tomatoes and brioche croutons. Alternatively, if you’re looking for a warming recipe perfect for winter, try the Galvin Brothers’ soupe de poisson, rouille and Gruyère.
What can you do with leftover croutons?
Leftover croutons are a perfect addition to other recipes, and don’t have to be exclusively used in the conventional way as a topping. For example, try using them in a stuffing mix or using them as a base for scrambled eggs instead of toast.
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