Crispy Sourdough Croutons

Published by

ashleychmcgee

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Most of the creamy soups that I make call for these crispy sourdough croutons. I am addicted to our local artisan breadmakers, Verdant Bread. If you are in the Charlotte area, you must check them out. Sometimes I am super lucky when the JWU breads classes are giving out class-made items too. Of course, you can use any bread for these croutons, but I highly suggest using some kind of sourdough for the healthy qualities. If you are using a very light bread, please be aware that it may not take as long in the oven to get them crispy.

Sourdough Croutons

Print Recipe
Servings 0

Equipment

  • 1 serrated bread knife
  • 1 cutting board
  • 1 oven (preheated to 375 degrees)
  • 1 Medium stainless steel bowl
  • 1 rubber spatula
  • 1 Stainless steel Baking Sheet

Ingredients
  

  • 1 pound Cubed Sourdough Bread
  • 2 ounces Extra virgin Olive Oil
  • 1/2 tsp Kosher salt
  • 1/2 tsp Black pepper

Instructions
 

  • Preheat oven to 375 degrees.
  • Cut bread into 1/2-inch cubes.
  • In bowl, toss the croutons with olive oil, salt and pepper.
  • Spread into a single layer on baking sheet.
  • Bake until lightly browned – about 5 minutes.
  • Use right away or store in tight-lidded container.
Tried this recipe?Let us know how it was!
Cut the bread into 1/2-inch thick slices.
Then cut into 1/2-inch length pieces. Check the bottom of the bread – if it is dark or too hard, remove it.
Toss the cubes with the oil and seasonings.
Pre-bake image – spread evenly on baking sheet.
Depending on your oven, the size of the cubes and density of the bread, the timing will vary – but bake until lightly crispy on the outside but still soft in the middle for the ideal crouton.

One response to “Crispy Sourdough Croutons”

  1. White Bean & Potato Soup – Food All The Ways

    […] Sourdough Croutons White bean potato soup mise en place Mirepoix and garlic very lightly browned before adding the sausage, if using sausage. Add the sausage to lightly brown with the mirepoix. Add the vegetable stock, bay leaf, chopped fresh thyme and sliced potatoes. When the potatoes are tender, add the drained beans and chopped kale. Depouillage the foamy impurities off the top. I just love the colors of this soup – and the fun textures. With the garnishes of croutons, shaved parmesan & scallions. […]

    Reply

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