Homemade Herb Croutons
Making homemade herb croutons with your favorite dry herbs and spices is so easy and is a great way to use up leftover bread!
We had two half loaves of French bread on the counter that weren’t getting eaten so I made some easy & delicious homemade herb croutons with them. Since I was already baking something in the oven, I decided to make these croutons using the stovetop. I made a simple dry herb seasoning mixture and cooked the bread cubes low and slow in some olive oil and butter until they were crispy and golden brown. These homemade herb croutons turned out delicious and tasted great on the simple Italian salad I had for lunch.
Make the seasoning mixture by combining the parsley, dill, basil, oregano, garlic powder, onion powder, and paprika together in a small bowl; mix well.
Heat the butter and oil in a large skillet over medium-low heat.
Once the butter has melted, add the bread cubes and stir well to coat the cubes with the oil and butter mixture evenly. Sprinkle the seasoning mixture over the bread cubes then season with sea salt and freshly cracked pepper, to taste, then toss to coat the bread cubes evenly. Side Note: Make sure to arrange the bread cubes in a single layer while they cook.
Cook, stirring the cubes occasionally, until the bread cubes are golden brown and dried through, about 15-20 minutes. Taste the croutons and season with additional sea salt and freshly cracked black pepper, to taste, if needed.
Set aside to cool the croutons completely. Store in an airtight container for a week or up to 2 months in the freezer.
Equipment
Ingredients
Dry Herb Seasoning:
- ½ tsp dried parsley
- ¼ tsp dried dill
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp paprika
Croutons:
- 2 tbsp butter
- 2 tbsp olive oil
- 1 loaf of French or Sourdough bread, cubed **You can remove crusts if you'd prefer
- Sea salt and freshly cracked pepper, to taste
Instructions
- Make the seasoning mixture by combining the parsley, dill, basil, oregano, garlic powder, onion powder, and paprika together in a small bowl; mix well.
- Heat the butter and oil in a large skillet over medium-low heat.
- Once the butter has melted, add the bread cubes and stir well to coat the cubes with the oil and butter mixture evenly.
- Sprinkle the seasoning mixture over the bread cubes then season with sea salt and freshly cracked pepper, to taste, then toss to coat the bread cubes evenly. Side Note: Make sure to arrange the bread cubes in a single layer while they cook.
- Cook, stirring the cubes occasionally, until the bread cubes are golden brown and dried through, about 15-20 minutes.
- Taste the croutons and season with additional sea salt and freshly cracked black pepper, to taste, if needed.
- Set aside to cool the croutons completely. Store in an airtight container for a week or up to 2 months in the freezer.
Easy peasy and so good for the salads!
Bev occasionally makes croutons and I’ll make sure she has this recipe for the next batch.
Now that I’m making sourdough again we always have little bits left over here and there. Perfect for croutons! Love this flavor twist.