Croutons packaged in stores don’t taste as good as the ones I make. They can also be perfectly rectangular or square. Why is this important? When it comes to bread bits, uneven surfaces translate into a texture. Hand-torn homemade Croutons are the best soup topping you’ve ever tasted. These croutons are tastier and crunchier than the boxed variety, and they taste better. Here’s how you make them.
How to make hand-torn homemade croutons
A loaf of stale bread is the best way to get to Crouton Town. You can use any bread, but I prefer crusty bakery-style bread. It has the most interesting nooks and corners. Magic happens when the old bread absorbs oil and butter in the oven. You benefit from the bread’s staleness, which acts as a sponge for fat. I will say it again: Croutons rich in fat are tastier. Fat is flavour!
Now that we have freed ourselves from the requirement that croutons be low-fat, it is time to add as much flavour to our next batch. Straight cuts and even cuts with a knife serve as a barrier to oil. Some oil will splash onto the pan, but most will not.
Instead of cutting the bread into small pieces, use your hands to cut it into smaller pieces.
You don’t have to be exact about the size of each piece. However, it is important not to allow any pieces to get too big for your mouth. Because of their imperfections, oil can seep into nooks and crevices that are not standard sizes. To avoid any tooth-breaking bites, ensure that the boule is at least half of its original size. Once you have ripped the bread, could you place it in a large bowl? Add oil, salt, and any herbs or spices to taste. Gently massage the oil into the croutons with your hands. For crunchy, rich-tasting results, all imperfections around corners and edges help the fat reach the centre of each crouton.
This technique works well if you like crispy bits. The edges and ridges will become darker and crunchier, making for a more enjoyable texture experience.
After fully seasoned, place the croutons on a parchment-lined baking sheet in one layer. Bake at 350F for 20 minutes. Turn the pan halfway through to toss the cheese and turn the pan. They will be golden brown, crisp-crunchy on top, and tender inside after about 20 minutes. If your bread pieces are very large or small, adjust the timing.
This method is great for lazy cooks like me. It saves me the hassle of using (and washing) a knife. Parents: Hand-tearing croutons is a great task for children, and it’s also a great way to help them in the kitchen. Hand-torn Croutons are the most delicious croutons that I have ever tried.
Three Delicious Ways to Use Hand-Torn Croutons (Beyond Salad).
- As a soup topping: What is better than crispy bread with the hot and creamy soup, it might be, but I haven’t found it.
- To top grain bowls: Why not add some textural contrast? Croutons can be used for green salads, but that is not what they are.
- To serve as a topping on meat or fish, cut your croutons into smaller pieces (so they look like XL breadcrumbs). Then, use them to top the main meal. These croutons are great with a simple sauce – drizzle some sauce on the meat or fish and then sprinkle a few croutons over it. P.S.: Sprinkle some Parmesan cheese on top.
