How to Make Croutons

1. Stage

Cut the bread into cubes: Cut the bread into even-sized cubes, about 3/4-inch to an inch wide. A loaf will yield about 8 cups of cubed bread (give or take a couple cups, depending on the size of the loaf).

2. Stage

If the bread isn't dry enough, put it in a warm oven: Your bread should be a little dry, at least a day old if you are using French or Italian loaf or a baguette. You don't want the bread cubes to be all dried out, just a little dry on the surface so that they brown better, and they hold up better when tossed in a salad or baked in a stuffing. If the bread cubes are not dry enough, spread them out on a baking sheet and put them in a warm oven (200°F or 90°C) for about 10 minutes.

3. Stage

Brown croutons in butter in sauté pan: Melt the butter on medium high heat in a large sauté pan. Add the croutons and mix them up in the butter so they get lightly coated. Spread the croutons out in a single layer in the pan. Then don't stir them until they start to brown on one side. Once they start to brown, use a metal spatula to lift them up and turn them over, so more sides brown. When the croutons are at least a little toasted on a couple of sides, remove from heat. If storing , let cool completely before putting in an airtight container. Otherwise the steam released from the warm croutons will take away their crunch. Did you love the recipe? Give us some stars and leave a comment below!