Hello there!
We have had some super hot (then cool and cloudy) weather here in the Pacific NW lately. On the days that I see it is going to be too warm to work in the garden I try to get my outdoor tasks done as early as I can.
We have 8 hens who should be starting to lay eggs by late summer/early fall. We are very much looking forward to fresh eggs, and once the tomatoes really hit from the garden canning season will be in full swing. This will be my first year canning, I am so excited to put up as much as I can for winter. And hopefully the process will go as smoothly as the seasoned canners online make it look!
I have found myself making so many of the things that I used to buy at the grocery store and really enjoying the process. We eat a lot of salads and when I saw how easy salad dressings are to make (and much better for you without all the stuff added so they last longer) I was interested in what else I could make.
Enter the crouton.
I started growing lettuce in our greenhouse this winter and while some of it has bolted in the garden on hot days, we still have a ton of it coming thru in our garden.
So, in an effort to make the said lettuce exciting for husbands and kids who do not love the green crunchy stuff as much as I do, I make a lot of these croutons.
I am hooked on these and admittedly many of these delicious little squares of goodness are consumed before they make it to their container to actually be used in a salad.
But, it is purely for the sake of my family to make sure they are up to snuff. Not because they are delicious and have the PERFECT crisp and flavor.
These are SO easy, you may find yourself walking past them at the grocery store once you make your own. Ok enough about my crouton obsession, let’s get cooking.
Easy & Delicious Homemade Croutons
- 6 cups of cubed bread (a few days old or bread getting dry in the fridge is perfect)
- 1/2 cup of extra virgin olive oil
- 1 t. Italian seasoning
- 1 t. garlic powder
- 1 t. onion powder
- 1/2 t. salt
- 1/2 t. ground pepper
Heat your oven to 375 degrees and lightly spray or grease a baking sheet. In a mixing bowl, drizzle the olive oil over the cubed bread and sprinkle seasoning over, tossing to coat and spread them in one layer on your baking sheet. I find 15 minutes gives me the perfect crispness on the croutons. Allow them to cool, and store up to two weeks in a sealed container.
However I have found that they are gone in a couple days around our home, thank goodness for stale bread!
I hope you enjoy these, and if you have your own variation or make these I would love to hear about them! If you want to Pin this recipe for later I would be so grateful as well 🙂
Until next time, Hugs- xo
Tanya
11 Responses
WOW, pinned this as I am going to try this with GF Bread
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Thank you so much Esme!! Have a fabulous weekend 🙂 xo Tanya
These look so much better than storebought ones.
Thank you Donna! They really are, and they are so quick to make 🙂 thank you!!
Your crouton adventure sounds amazing! I can relate to making things from scratch instead of buying. I once made homemade granola and ate way too much of it before it made it into the jar. Can’t wait to hear how your canning season goes. Any tips on dealing with picky family members when it comes to greens?
I’m with you on making your own! I used to buy croutons, but now I make them. It’s so much better with fresh bread. How do you keep them from getting soggy in the salad?
This post warmed my heart—there’s something so grounding about growing your own food and getting creative in the kitchen. We’ve had the same weather swings here, and while prepping our evaporative cooling for warmer days in Melbourne, I’ve also been inspired to make homemade croutons. Yours sound absolutely perfect!
thanks for sharing
We’ve had the same weather swings here, and while prepping our evaporative cooling for warmer days in Melbourne, I’ve also been inspired to make homemade croutons. Yours sound absolutely space waves 2 perfect!
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