Croutons are little crisped bread pieces that have been rebaked or sautéed to eliminate moisture. They commonly take the shape of small cubes around the size of sugar cubes. However, they can come in any size or form, up to a huge slice. You can eat croutons as a snack.

You can make croutons from almost any sort of bread. The bread can be stale and dry, or it can be fresh. Croutons, once prepared, will last far longer than uncooked bread.

In addition, they add texture and flavour to salads, soups, and stews. However, croutons do not add additional nutritional benefits to your otherwise healthy meal. But they might offer some limited benefits, especially when you make them from whole grain bread.

Make your own croutons and take your salads to the next level! This crouton recipe is easy to make with bread, olive oil and basic seasonings. Recipe yields enough croutons for 4 to 6 side salads.

Ingredients：

2 large slices of crusty bread, about ¾-inch thick

2 tablespoons extra virgin olive oil

¼ teaspoon fine salt

⅛ teaspoon garlic powder

Freshly ground black pepper

1.Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Line a plate with a paper towel and set it aside (we’ll use it to absorb excess oil from the baked croutons later on).

2.To prepare your bread, use a serrated knife to gently slice the bread into ¾-inch cubes (or if it’s easier, use your fingers to gently tear the bread into pieces about that size). For reference, you should end up with about 3 cups of cubed bread.

3.Place the cubed bread on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt, garlic powder, and several twists of black pepper.

Gently toss the bread with your hands until it’s lightly coated in oil, then arrange the bread evenly across the baking sheet.

4.Bake, tossing every 5 minutes, for about 10 to 12 minutes, until the croutons are turning golden brown but still offer a bit of chew in the center.

5.Remove the croutons from the oven and transfer them to the lined plate to absorb excess oil. Once cool, season to taste with additional salt and pepper, if desired.

Croutons are best enjoyed within a few hours of baking, as they can become a bit tough over time, but will keep in a sealed bag for several days at room temperature.

Though salads are a great way to use up batches and batches of delicious, chewy, crispy croutons, there are other dishes that can benefit from them. Here, five great ways to use croutons, other than in salads.

1. Scrambled Eggs

Stirring croutons right into soft, creamy scrambled eggs eliminates the need for a side of toast.

2. Tomato Soup

Buttery croutons give creamy tomato soup some delicious texture.

3. Roasted Halibut

Fish is often topped with crunchy bread crumbs, but croutons make the dish much more satisfying.

4. Polenta

For a rich and comforting dish, lace creamy polenta with melted cheese and crispy croutons.

5. Stuffed Tomatoes

These tomatoes are almost like inverted tuna sandwiches. They're stuffed with creamy tuna with zippy capers, mellow cannellini beans and crunchy croutons.