How to Make Homemade Croutons
This post was made possible by my friends at Bakerly. This is not a sponsored post.
You might not know how to describe a crouton, but you know a good one when you taste it! Croutons are most often found on Caesar salads or soups, and if you’re like my best girl, you eat them as a snack!
According to Wikipedia. the word crouton comes from the French croûton, itself a diminutive of croûte, meaning "crust". Croutons are often seen in the shape of small cubes, but they can be of any size and shape, up to a very large slice. Many people now use crouton for croute, so the usage has changed.
Historically, however, a croute was a slice of a baguette lightly brushed with oil or clarified butter and baked. In French cooking, croûte is not only a noun but also has a verb form which describes the cooking process that transforms the bread into the crust.
I had the good fortune to see the sliced brioche in the Bakerly section in Mrs. Green’s Grocery Store in Briarcliff Manor, NY, I knew I had to get some for my girl. She does love her carbs!
I may or may not have several slices myself, and my brain started masterminding about all the ways we could find to eat this gorgeous brioche.
The first step for making croutons is to peel and to pound the garlic cloves lightly in a mortar and pestle. If you don’t have one, press the side of a chef’s knife down on top of the garlic cloves to crack the clove.
Next, you chop up the parsley and you add your olive oil, salt in a small saucepan along with the garlic and parsley.
If you need a few tips on how to get your kids helping you out in the kitchen, check out Cooking with Your Preschoolers.
Heat up the gorgeous garlic oil marinade for the croutons on low heat for about 3 minutes and cut up the bread into uniform cubes while the sauce heats up.
You can have the kids use whatever knife you feel comfortable with. We like using the Curious Chef knives, and the serrated edge makes cutting brioche a snap.
You can also have them use a microplane for grating the Parmesan, and you may feel more comfortable having them use our favorite No-Cry Gloves so they don’t cut their fingers.
The trick with using the microplane, is that you want to have them rub the cheese on the microplane rather than the other way around. I tell the kids to pretend like the cheese is a crayon that they’re coloring with, or to pretend they’re playing a violin and use the Parmesan like the bow. (You are welcome to use my corny references or make up your own!)
Kid-Approved Recipes: Easy Croutons You Can Make at Home
Once the bread is cut into cubes, put them in a large bowl. Take out the garlic cloves from the sauce and then pour the sauce into the bowl with the bread cubes and mix them up - all the while coating the bread with the lovely garlic-infused oil!
Then put the bread cubes onto a parchment paper-lined baking sheet.
Once you’ve gotten this far, you’re almost done! Put the tray of almost-croutons (smile) into the oven and bake for 8 minutes.
After 8 minutes, sprinkle some Parmesan onto the croutons and bake again for 5 minutes.
You’ll be really happy with how they come out!
I adapted my recipe from Rasa Malaysia, and here’s a list of the supplies you’ll need for the croutons in addition to the ingredients.
No-Cry Gloves for Kids
Microplane for lemon zest
Kids Knives by Curious Chef
Measuring Cups and Spoons