Do you have stale bread to use up and don’t know what to do? Today I suggest a very quick recycling recipe to prepare delicious and crunchy Aromatic Bread Croutons. Our family goes crazy for them! Crisp and golden, these bread cubes are ideal to add to soups, broths, sauces or even as a snack. When I make them, I always leave the crust on the bread, but if desired you can remove it. Also, the bread can be toasted plain, or you can add spices and various aromatics depending on the intended use or individual tastes. They can be cooked in a pan or in the oven. Make plenty, because there will never be enough!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Aromatic Bread Croutons
- 7 oz stale bread
- 1 pinch salt
- 1 pinch rosemary
- 1 pinch dried oregano
- 1.5 tbsp extra virgin olive oil
What you need for Aromatic Bread Croutons
- 1 Bowl
- 1 Baking sheet
- 1 Spoon
- Parchment paper
Preparation of Aromatic Bread Croutons
Making Aromatic Bread Croutons, with or without aromatics, is really very easy and quick. I prepared them by baking in the oven, but if you prefer to make them in a pan, the procedure is the same.
Aromatic herbs can be chosen fresh or dried. I find my 5-minute ready aromatic herb mix very useful and use that. Alternatively, you can use whatever you have available.
Cut the bread into slices about 5/8 in thick (1.5 cm). The crust can be left on or removed. Cut into cubes. In a bowl, put the oil and bread cubes.
Mix well so the cubes are coated with oil. Also add a pinch of salt and the aromatic herbs (if children will not be eating them, you can also add a little pepper).
Mix well so the aromatics stick to the oil. Now take a baking sheet and line it with parchment paper. Place the bread on it and spread it out so the pieces do not overlap.
Bake in a preheated oven at 392°F for 10 minutes, until all the bread cubes are golden. Optionally, give them a stir after the first 5 minutes.
If, instead of the oven, you want to use the stovetop, put the bread already coated with oil and aromatics in a pan and let it brown over medium heat, stirring often with a wooden spoon.
The Aromatic Bread Croutons are ready. Enjoy!
Annamaria’s tips
I recommend consuming the croutons the same day to appreciate their crunchiness and crispness. They are still fine the next day, but will be less crunchy and crisp.
You can also read: Bread for bruschette
