{"id":46775,"date":"2025-09-26T12:15:32","date_gmt":"2025-09-26T10:15:32","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=46775"},"modified":"2025-09-26T12:15:32","modified_gmt":"2025-09-26T10:15:32","slug":"homemade-garlic-and-herbs-de-provence-croutons","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/homemade-garlic-and-herbs-de-provence-croutons\/","title":{"rendered":"Homemade Garlic and Herbs De Provence Croutons"},"content":{"rendered":"

\"Easy<\/p>\n

In summer or winter, croutons<\/strong> add crispiness and flavor to your salads and soups. What would a Caesar salad, onion soup, bouillabaisse, or creamy velout\u00e9 be without delicious croutons infused with garlic and olive oil?<\/p>\n

I especially love them with creamy soups like Dubarry or zucchini velout\u00e9<\/a>, such a real treat! The recipe for homemade garlic and Herbs de Provence croutons<\/strong> is very simple and far better than store-bought ones, which often contain more crumbs than croutons. In just a few minutes, you\u2019ll have perfectly crispy, flavorful croutons customized to your taste.<\/p>\n

It\u2019s also a great anti-waste recipe, letting you use up stale bread or baguettes that might otherwise be thrown away. And if you don\u2019t have any, you can easily make them with fresh bread or even sandwich bread.<\/p>\n

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\u2019t want to stop! <\/p>\n

\"homemade<\/p>\n

Oven-Baked Croutons or Pan-Fried Croutons?<\/h2>\n

The great thing about this crouton recipe is that even those without an oven can make them. I often pan-fry them when I\u2019m short on time and just want a small batch.<\/p>\n

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.<\/p>\n

\"Homemade<\/p>\n

Ingredients:<\/h2>\n

Note:<\/strong> Find the printable recipe card at the end of the article.<\/span><\/p>\n

    \n
  • 200\u202fg (7\u202foz) stale or fresh bread cubes, or sandwich bread<\/li>\n
  • 6 tablespoons (3\u202ffl\u202foz \/ 90\u202fml) olive oil<\/li>\n
  • 1\/2 teaspoon paprika<\/li>\n
  • 1\/2 teaspoon Espelette pepper (optional)<\/li>\n
  • 2 teaspoons Herbs de Provence<\/li>\n
  • Oregano to taste<\/li>\n
  • 2 cloves minced garlic<\/li>\n<\/ul>\n

    How to Prepare Homemade Garlic Croutons in the Oven?<\/h2>\n

    Nothing could be simpler:<\/p>\n

    Cut fresh or stale bread into cubes of your desired size.<\/p>\n

    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.<\/p>\n

    \"HowAdd 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.<\/p>\n

    Bake for about 20 minutes, or until the croutons are golden and crisp, stirring once or twice during baking to prevent uneven browning.<\/p>\n

    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.<\/p>\n

    For extra flavor, sprinkle more Herbs de Provence or a pinch of Espelette pepper over the croutons after baking.\"Easy<\/p>\n

    How to Make Croutons in a Pan?<\/h2>\n

    Cut the bread into cubes or slices.<\/p>\n

    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.<\/p>\n

    Add the bread cubes and toss them gently to coat evenly with the oil and herbs.<\/p>\n

    Stir frequently until the croutons are golden and crispy on all sides.<\/p>\n

    Transfer them onto paper towels to absorb excess oil and let cool completely before storing in an airtight jar. <\/p>\n

    \"oven-baked<\/p>\n

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    Homemade Garlic and Herbs De Provence Croutons<\/h2>\n\t\t
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