In summer or winter, croutons add crispiness and flavor to your salads and soups. What would a Caesar salad, onion soup, bouillabaisse, or creamy velouté be without delicious croutons infused with garlic and olive oil?
I especially love them with creamy soups like Dubarry or zucchini velouté, such a real treat! The recipe for homemade garlic and Herbs de Provence croutons is very simple and far better than store-bought ones, which often contain more crumbs than croutons. In just a few minutes, you’ll have perfectly crispy, flavorful croutons customized to your taste.
It’s also a great anti-waste recipe, letting you use up stale bread or baguettes that might otherwise be thrown away. And if you don’t have any, you can easily make them with fresh bread or even sandwich bread.
Vary the seasonings to keep things interesting: onion or garlic flakes, persillade, dried basil, Parmesan… every version has its charm, and once you start making them, you won’t want to stop!
Table of Contents
Oven-Baked Croutons or Pan-Fried Croutons?
The great thing about this crouton recipe is that even those without an oven can make them. I often pan-fry them when I’m short on time and just want a small batch.
Whether you bake them or fry them, the process is simple. Use the oven when you want to make a large jar of croutons to last a week or more.
Ingredients:
Note: Find the printable recipe card at the end of the article.
- 200 g (7 oz) stale or fresh bread cubes, or sandwich bread
- 6 tablespoons (3 fl oz / 90 ml) olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon Espelette pepper (optional)
- 2 teaspoons Herbs de Provence
- Oregano to taste
- 2 cloves minced garlic
How to Prepare Homemade Garlic Croutons in the Oven?
Nothing could be simpler:
Cut fresh or stale bread into cubes of your desired size.
In a bowl, mix the olive oil with minced garlic and your choice of herbs. You can use dried herbs such as dill, thyme, oregano, basil, or finely chopped fresh parsley. Add spices like cumin, Espelette pepper, paprika, black pepper, or crushed chili for extra flavor.
Add the bread cubes to the bowl and mix gently to coat them evenly with the oil and herbs. You can cover the bowl with a plate and shake it gently to ensure all pieces are coated. Spread the cubes in a single layer on a baking sheet lined with parchment paper.
Bake for about 20 minutes, or until the croutons are golden and crisp, stirring once or twice during baking to prevent uneven browning.
Remove the baking sheet from the oven and let the croutons cool completely before storing them in an airtight jar or container. They can be kept for up to two weeks if the jar is tightly sealed after each use.
For extra flavor, sprinkle more Herbs de Provence or a pinch of Espelette pepper over the croutons after baking.
How to Make Croutons in a Pan?
Cut the bread into cubes or slices.
Heat olive oil in a pan over medium heat and add minced or dried garlic along with Herbs de Provence. Stir with a wooden spoon to combine.
Add the bread cubes and toss them gently to coat evenly with the oil and herbs.
Stir frequently until the croutons are golden and crispy on all sides.
Transfer them onto paper towels to absorb excess oil and let cool completely before storing in an airtight jar.
Homemade Garlic and Herbs De Provence Croutons
INGREDIENTS
- 200 g stale or fresh bread cubes, or sandwich bread
- 6 tablespoons olive oil 90 ml / 3 floz
- 1/2 teaspoon paprika
- 1/2 teaspoon Espelette pepper optional
- 2 teaspoons Herbs de Provence
- Oregano to taste
- 2 cloves minced garlic
PREPARATION
- Preheat the oven to 180 °C (350 °F).
- Cut fresh or stale bread into cubes of the desired size.
- In a bowl, mix olive oil with minced garlic and the herbs and spices of your choice: dried herbs (dill, thyme, oregano, basil…), spices (cumin, paprika, Espelette pepper, black pepper…).
- Add the bread cubes and gently toss to coat evenly. You can also cover the bowl with a plate and shake it in all directions to make sure the cubes are well coated.
- Spread the bread cubes on a baking sheet lined with parchment paper in a single layer, making sure they do not overlap.
- Bake for 20 to 30 minutes, until the croutons are golden and crispy. Stir once or twice during baking to ensure even browning and prevent burning.
- Remove from the oven and let cool completely before storing in an airtight jar or container.
- Croutons can be stored for up to 15 days if the jar is tightly closed after each use. Optionally, sprinkle with more Espelette pepper or Herbs de Provence after baking for extra flavor.
Notes
How to make pan-fried croutons?
Cut the bread into cubes or slices. Over medium heat, place the olive oil in a frying pan with the chopped or dehydrated garlic, herbes de Provence and stir with a wooden spoon. Add the bread cubes and toss to coat with oil and herbs. Stir frequently until golden and crisp. Pour onto absorbent paper and allow to cool before placing in jar.Thank you for visiting my blog and for your comments.