{life changing} How To Make Croutons That Taste 1,000 Times Better Than Any Kind You Can Buy

I am almost always disappointed by a crouton. It is too big, too hard, too crumbly, too dry. It is not good. It should get out of my salad already.

And even in a fancy store, you think: OK, these are like 7 bucks a bag, and I’m in a fancy store, so they’ve got to be good.

And then they are not good.

But there is so much potential there! I mean it’s basically bread, oil, and herbs – so why is that not working out better? And is this the best we can do? Stale tasting, tooth-shattering, dust bombs adorning our salads?

I say NO, it is not the best we can do, and if you start making your own croutons at home you will see that they can be everything you hope for in a crouton. Crispy, buttery outsides with soft, yielding centers, salty and seasoned, and SO good on your salad.

Be sure to make extra – you’ll be snacking on them as soon as they’re out of the pan, and so will everyone who walks by the bowl!

How to Make Croutons That Taste 1,000 Times Better Than Any Kind You Can Buy

You need:

• Bread (any kind; can be a little stale but shouldn’t be super stale – the best kind is a baguette or French bread of some kind.)
• Olive oil and butter (if you are lactose free or vegan, you can skip the butter, but it does make them taste better)
• Garlic salt

What to do:

• Cut up the bread into approximately 1/2 inch cubes. (Leave the crust on, unless it’s really hard.)
• Put bread cubes in a large saute pan. Ideally they should be in a single layer and not overcrowded. Drizzle with a healthy amount of olive oil (about 1 Tablespoon per cup of bread cubes.) Sprinkle liberally with garlic salt and stir or toss the cubes to brown on all sides.

• When the cubes start to brown a bit, add some butter to help finish the browning process. About 1 Tablespoon of butter per 3 cups of bread cubes is a good start.

• Continue tossing/stirring and browning. Taste and add more garlic salt if necessary.
• When fully browned, pour into a bowl to let cool before using.
• These are best when made about an hour before serving.