25 June 2013

Cheap eats: Croutons for salad or soup

As I've mentioned, when it looks as though I won't be able to finish a loaf of bread before it starts to go south, I'll slice up what's left into cubes, place it in some tupperware, and pop it into the freezer. Then I'll use the cubes as a topping for a casserole or gratin, or I'll toast them up and make salad croutons.


  • 2-3 tablespoons butter
  • 2-4 cups bread cubes (1- or 2-inch dice)
  • salt and pepper to taste
  • oregano or marjoram and sage to taste


    If the bread cubes are frozen, let them thaw at least partially before beginning. Melt the butter in a large skillet over medium heat. Add the bread cubes and toss. Stirring occasionally, allow the cubes to brown gently.

    Note that these started as 2/3 whole-wheat bread.
    Your croutons may not be this dark as they toast.

    Season to taste. For salad croutons, add oregano. For soup croutons, add marjoram and sage.

    Salad of CSA greens and croutons. In the background,
    Rowhouse Livin' pantry vinaigrette.

    Serve warm or cool, but let cool completely before storing. Store in an airtight container at room temperature and use within 2 days. Quality is best when these croutons are used immediately; but at $0.45 per batch, you may not mind tossing a few out after they've gone stale.
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