If you’re throwing away bread when it becomes too stale to eat, stop it now and make homemade croutons instead!
I used to just throw stale and left-over bread away, but now I use this simple recipe (or variations of it) to make delicious croutons. This is because we eat quite a lot of soup in our house, and croutons go really well with loads of soups. I used to buy croutons occasionally, until I discovered how easy it is to make homemade croutons. Now I wouldn’t dream of buying the things.
It also saves on food waste, and I really hate throwing food in the bin.
Croutons are so easy to make and are really versatile, too. You can put them in salads, eat them with soups and stews, add a bit of crunch to lots of meals or just eat them on their own as a tasty snack.
This recipe is basic – the only flavourings are the olive oil, salt and pepper – but you can easily add other ingredients to make them more exciting or when serving them with a specific dish, such as garlic, parsley, chilli flakes, mixed herbs, spices, balsamic vinegar… the list goes on.
When making homemade croutons, the staler the bread is, the better. You can make croutons with fresh bread, but just like toast (which is pretty much what you will be making if you use fresh bread), they will quickly melt in any liquid.
Just be careful to check the bread thoroughly for mould and don’t use it if it’s mouldy – nothing ruins the joy of eating homemade croutons (and the dish you serve them with) more than the grim flavour of mucor!