Easy, homemade croutons using sourdough bread. Take you soups and salads to the next level with these crunchy, flavorful cubes.
Servings: 8 servings
- 1 loaf sourdough bread, cubed about 12 ounces, see notes
- 1/4 cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Preheat oven to 375° with the rack in the center.
Combine the olive oil, basil, parsley, garlic powder, salt, and pepper in a small mixing bowl. Stir thoroughly to combine.
Place bread cubes in large mixing bowl and pour the olive oil and seasoning mixture on top, tossing with a wooden spoon or spatula until all the cubes are coated. Pour onto parchment-lined baked sheet and spread out into single layer.
Bake in preheated oven 18-24 minutes, or until golden brown, turning halfway through. The baking time will depend on the size of your cubes. In general, sourdough will take a bit longer to turn golden than other types of bread.
Cool before serving. Store any leftovers in an airtight container for up to 1 week, or freeze 1 month.
Try adding a 1/4 teaspoon of crushed red pepper with the herbs for spicy croutons.
Of course, any type of hearty bread can be used in this recipe, but start checking after 15 minutes of baking time.
Calories: 291kcal | Carbohydrates: 42g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 660mg | Potassium: 165mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 3mg