Madame Monet’s Fast-and-Easy Homemade Crouton Recipe

Homemade croutons, ready to use in salads or soups, or even great for a quick snack (ready to eat)

As a follow-up to my post on the prices of bread in different countries, I would like to point out that there are many uses for bread that has lost its freshness. That is important in these days of whet scarcity, and expensive prices.

Home-made croutons are easy and quick to make, and make a delicious addition to salads and soups.

Madame Monet’s Crouton Recipe:

Makes 1 1/2 cups, to serve 2-4 people, depending on portion size

Step 1: Remove crusts from bread (preferably whole-wheat, but any type of bread will do), and cut into 1/2-inch cubes (1-cm cubes).

Whole wheat bread cubes, with olive oil and fresh butter

Step 2: In a LARGE metal or glass bowl, prepare a mixture of: 1/4 teaspoon of salt, 1/4 teaspoon of pepper to taste, and 1 tablespoon mixed dried green herbs of your choice. Set aside.

Stainless Steel Bowl with Mixed Herbs, Pepper and Salt/Melting Equal Mixtures of Olive Oil and Butter Together in the Pan

Step 3: In a stainless steel pan (or Dutch Oven with a large flat bottom, especially for larger quantities) melt an equal amount of butter to whatever amount of olive oil you use (the mixture should be 50-50). For one-and-one-half cups of bread cubes, use two tablespoons EACH of olive oil and butter. When melted together, dump in the bread crumbs, stir quickly, over medium heat (if you don’t use enough oil, they will burn quickly). Leave them to brown on all sides, stirring constantly for about four or five minutes (larger quantities in a Dutch Oven will take about fifteen minutes, and should be stirred every minute or two).

Browning Croutons in a Stainless Steel Pan

When browned, dump into the bowl with the herb mixture, and fold together delicately with a spoon. To retain crispiness, do not cover before they are completely cool and dry. They will keep up to several days, unrefrigerated. It’s also easy to make a smaller quantity just for one meal.

Madame Monet

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