Yes You Can! Croutons and Breadcrumbs

Aren’t croutons just toasted bread cubes? And breadcrumbs are day-old bread ground up in the food processor or crushed with a rolling pin.

That’s what I always thought. At least until I read the label on a package of croutons at the grocery store. They were loaded with salt and fat. And rather expensive for a product that’s basically bread!

You can make your own very easily.

Croutons in the Oven

Cut slices of bread into cubes. Put them on a baking sheet and bake them in a low oven until they’re dry and lightly browned. Stir them occasionally while they’re baking. When they’re done, they should feel like toast.

Croutons on the Stove

Heat some olive oil in a large skillet. Add cubes of bread and cook, stirring often, until they’re crisp. Add garlic or spices if you’d like.

Oven-baked croutons will keep for awhile in an airtight container. Croutons cooked in olive oil are perishable and should be used fairly quickly.

Breadcrumbs

For soft fresh breadcrumbs simply tear up leftover bread into pieces and process in your food processor.

Make dry breadcrumbs from toasted or stale, dry bread. Break it up directly into the bowl of the food processor and process until it becomes crumbs.

Home made breadcrumbs can be stored in a zip-lock bag in the freezer for a few months.