How to make it
- 1Cut bread into even cubes
Cut bread into 2cm cubes. Evenness matters — uniformly sized cubes brown at the same rate. Irregular pieces produce some burnt and some undercooked in the same batch.
- 2Make the garlic oil
Warm olive oil in a small pan over low heat. Add minced garlic and cook for 1–2 minutes until fragrant but not coloured. Remove from heat. This infuses the oil with garlic without the harsh raw bite of uncooked garlic.
- 3Toss bread in garlic oil
Pour the garlic oil over the bread cubes in a large bowl. Add dried herbs, salt, and pepper. Toss thoroughly — every surface of every cube should be lightly coated. Add parmesan if using.
- 4Spread on a baking tray in a single layer
Arrange in a single layer on a baking tray — do not pile or overlap. Crowded croutons steam rather than roast and turn out soft. Use two trays if needed.
- 5Bake at 190°C, turning once
Bake for 10–15 minutes, turning once at the halfway point. They are ready when deep golden on all sides and completely crisp. They will continue to crisp up as they cool — pull them out just before they look perfect.
Fresh bread has too much moisture — it steams in the oven before it has a chance to brown, producing croutons with a dry exterior and slightly gummy centre. Stale bread has already lost most of its moisture, so it goes straight to browning in the oven. The result is a uniformly crisp, crunchy crouton from surface to centre. If you only have fresh bread, cut it and leave uncovered for a few hours to dry out first.
Ways to use it
- Use butter instead of olive oil for a richer, more indulgent crouton
- Add 1 tsp smoked paprika for a smoky, Spanish-inflected version
- Add lemon zest for a bright version suited to fish dishes and light salads
- Use sourdough specifically for an intensely flavoured, chewy-crunchy crouton
- Add everything bagel seasoning instead of herbs for a completely different flavour profile