Torn Croutons
Updated May 23, 2024
- Total Time
- 30 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1-pound loaf day-old country or sourdough bread
- ⅓cup extra-virgin olive oil
- Salt, as needed
Nutritional analysis per serving (8 servings)
234 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 6 grams protein; 342 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. For more teeth-friendly croutons, remove the crusts from the bread, then cut the loaf into inch-thick slices. Cut each slice into inch-wide strips. Working over a large bowl, tear each strip into inch-size pieces. Alternatively, you can tear croutons directly off the loaf, as long as you get somewhat evenly sized pieces.
- Step 2
Toss croutons with olive oil to coat them evenly, then spread them out in a single layer on a baking sheet. Use a second sheet as needed to prevent crowding, which will entrap steam and keep the croutons from browning.
- Step 3
Toast croutons for about 18 to 22 minutes, checking them after 8 minutes. Rotate the pans, switch their oven positions, and use a metal spatula to turn and rotate the croutons so that they brown evenly. Once they begin to brown, check them every few minutes, continuing to turn and rotate. Some croutons might be done when others still need a few more minutes of baking, so remove them from the tray and let the rest finish cooking. Bake the croutons until they’re golden brown and crunchy on the outside, with just a tiny bit of chew on the inside.
- Step 4
Taste a crouton and adjust the seasoning with a light sprinkling of salt if needed. Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.
- To make classic torn croutons, stir 2 cloves finely grated or pounded garlic into the olive oil before dressing the croutons. Toss with 1 tablespoon dried oregano and ½ teaspoon red pepper flakes before toasting. To make cheesy torn croutons, toss the torn bread with the olive oil, then add 3 ounces (about 1 cup) very finely grated Parmesan and lots of coarsely ground black pepper to the bowl, and toss until combined. Toast as directed above.
Private Notes
Comments
First, the olive oil measure in this recipe should be 1/3 C. Looks like a typo in ingredients as published here. I have been making my own crouton for 30 years, but it didn't occur to me to tear the bread until seeing Samin's recipe. Genius. I've made these in both standard and "classic" - see Tip at bottom of recipe - and they're great to use in salad, with soup, to dip in hummus or other spreads or on their own with a libation. Airtight container and they've held well for a week for us.
Pro tip: after 2-3 cups croutons have baked, drop them while still hot into a paper bag (or similar) containing: 1/2 tsp salt, 1 tsp sweet paprika, 1/4 cup freshly grated Parmesan, 2-3 tablespoons (combo) of finely chopped parsley thyme sage oregano. Close the bag and shake it until croutons evenly coated then transfer to a pan or plate to cool before serving. Magic!
These are really good. As another said, the olive oil is 1/3 cup. Lightly sprinkled oregano in addition to salt before baking. Put these in a sealed container and kept great for three weeks. Then used them in my dressing for Thanksgiving. Hubba-hubba.
Wish I’d read the comments sooner. Baked at 375 for 15 minutes, and they were too much too dark to serve to guests on a salad, but ok for me and hubs to nibble on with a libation, as suggested by another commenter. Will try again and check at 8 mins.
I had the privilege of learning how to make croutons at the old Alta Mira in Sausalito. First you toast bread cubes at 350 for 7 minutes. Then you sauté them in a generous amount of good olive oil. Drain on paper towels and salt generously while hot. That’s it. Much better than this recipe. The Caesar salad, prepared tableside, was the only dish they did well. But it was great.
My croutons were very brown after only 8 minutes. They would have been burnt to a crisp after 18-22 minutes!