How To Make Croutons On The Stove
These stove-top croutons are quick, easy, and packed with savory Italian flavors. Perfectly crispy in under 15 minutes!
Equipment
- Cutting Board
- Sharp Knife
- Skillet
- Spatula
- Measuring Spoons
Ingredients
- 8 pieces sourdough bread choose a good quality sourdough for best texture and flavor
- 4 tbsp butter unsalted
- 1 tbsp Italian seasoning blend of herbs
- salt and pepper to taste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
Instructions
- Cut sourdough bread into bite-sized cubes, aiming for uniform pieces for even cooking. You should have approximately 4 cups of bread cubes.
- In a skillet over medium heat, melt the butter completely, swirling the pan to coat the bottom evenly.
- Add the bread cubes to the skillet in a single layer for even toasting. Toast in batches if necessary.
- Sprinkle Italian seasoning, salt, pepper, basil, oregano, thyme, and garlic powder over the bread cubes. Stir well to coat all pieces.
- Cook the croutons for about 5-7 minutes, stirring occasionally, until golden brown and crispy. Watch carefully to avoid burning.
- Remove from heat and let cool in the skillet for a few minutes to crisp up further. Serve warm or store for later use.
Notes
- Store cooled croutons in an airtight container for up to one week at room temperature or two weeks refrigerated.
- Freeze croutons spread on a baking sheet until solid, then transfer to a freezer bag for longer storage.
- Reheat frozen or stored croutons in a skillet over low heat until warm and crispy.
- Customize flavors by adding Parmesan cheese, red pepper flakes, or fresh herbs.
- Use any sturdy bread like French, ciabatta, or whole grain if sourdough is unavailable.