Herb Croutons

Store-bought croutons don’t come close to the crunch and buttery flavor of homemade. These get a two-step treatment: first toasted in a low oven until dry and golden, then sautéed in herb-seasoned butter for a rich, aromatic coating that store-bought can’t replicate.

The oven-first approach is what makes these shatteringly crisp rather than just butter-soggy. Drying the bread cubes at low heat removes moisture from the center, so when they hit the seasoned butter, they absorb flavor without going soft. Skip the oven step and you’ll end up with greasy bread cubes instead of croutons.

Toss them on Caesar salads, float them on soups, scatter them over casseroles, or just snack on them straight out of the pan. They’re that good warm.

Kitchen Tips

• Cut the bread into even cubes so they toast at the same rate. Uneven pieces mean some burn while others stay chewy.
• Day-old bread works best. Fresh bread has too much moisture and takes longer to crisp.
• Sauté quickly in the butter after toasting. You’re coating, not cooking. A minute or two of tossing is all they need.
• Store in an airtight container for up to a week. Re-crisp in a warm oven for a few minutes if they soften.

Variations

• Italian herb: Use dried Italian seasoning blend with a pinch of red pepper flakes and grated Parmesan.
• Everything croutons: Toss with everything bagel seasoning instead of the herb blend for a seedy, garlicky crunch.