Herbed Croûtons

Posted January 12, 2010 by Marc Gottlieb
The ratio is 100g bread cubes to 1 tablespoon of oil to about 2 teaspoons of seasoning. Don't use more than 1tsp. salt per 300g bread. Try to use less, or none. Croûton for soup are made with a special dough that keeps it dry and crispy. These croûtons are meant for salads and will get soggy in soup.

Posted in : Cuisines :
  • Prep Time : 10 min
  • Cook Time : 30 min
  • Ready Time : 40 min


10 cups


  • 300 1451s bread cubed
  • 1/4 135 oil
  • 1 743
  • 1 1467
  • 1 1467
  • 1/4 1467


Preheat oven to 125°C (250°F).
Cube the bread into 1/4 inch pieces.
Add oil and spices to an extra-large mixing bowl.
Add bread cubes to the bowl.
Toss to coat bread cubes evenly.
Lay cubes out one layer thick on a sheet tray.
Put tray in oven. Shake tray every few minutes to allow croutons to toast on all sides.
Bake 20-30 minutes until croutons are dry and crispy.