Croutons

23
10
Joined Aug 3, 2009
I own a breakfast place and have lots of bread ends as left overs.Trying to make croutons by dicing and frying in the deep fryer.How can get I get the quality and the taste as commercialy make croutons. I tried a seasoned croutons I bought form Sysco and nice flavor added.Any ideas ?
 
22
10
Joined Mar 25, 2011
my method to make Croutons

15 slices bread 100% whole wheat
1/4 cup butter, melted
2 teaspoons garlic salt (optional)
Directions
1.Preheat oven to 350 degrees F (175 degrees C). 
2.Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet. 
3.Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.
 
7,602
761
Joined Apr 3, 2008
I make croutons by cutting stale bread into cubes.  Drizzle with olive oil, garlic powder, onion powder, a little salt, and a little oregano.  Toss until coated and place on a baking sheet in the oven at 350 until golden.
 
6,367
128
Joined Feb 1, 2007
Croutons, depaul, are usually baked rather than deep fried. You might try that, along with any flavorings you prefer. Just following Koukouvagia's general approach.

Reminds me of a question posed by somebody on another list. Wanted to know how to keep croutons from going stale. Duh!
 
105
16
Joined Jun 13, 2010
I always have leftover bread in the freezer so when I need to make crutons I can take some out toss with oil or butter, season and throw in the oven until toasted and crouton like
 
75
12
Joined Jan 13, 2011
I worked for a place long ago that used the deep fryer for the croutons and they were awesome.

Baguette bread diced fried until golden brown then tossed in dry oregano, dry basil, salt, white pepper and parmesan cheese.

I also learned that this is 1. expensive because the bread absorbs too much oil and you have to add more afterwards. 2. You have to use FRESH oil otherwise whatever you fried in it prior, regardless if it was filtered or not, the bread also inherents those flavors. So a fishy crouton, unless maybe for caesar salad, isn't all that pleasant to eat on a nice fresh salad.

So I since have developed my own crouton recipe that is baked on a low fan at 250 until it's crunchy. The key to baking them is to make sure they all lay flat on a single layer and not bunched up in the middle where it creates a big glob of softened bread goo.
 
5,516
183
Joined Apr 3, 2010
Croutons are both baked, deep fried and sauteed with different herbs and flovorings. When I am using deep fried type I usually do it right after changing my oil.. My baked ones I sprinkle with olive oil then bake slow.

One must be careful as they can develop a rancid taste if not stored correctly. My personel choice is instead of old fashioned cubed I use 2  or 3 slices of Baguette or sliced Chiabatta bread
 

pete

Moderator
Staff member
4,496
988
Joined Oct 7, 2001
I prefer the baking method over the frying method and often use butter as opposed to olive oil although both work well.  I like my salad croutons really crunchy so instead of baking at 350 I usually bake them closer to 300.  This dries them out more.  If I am making croutons for something other than a salad then I often saute them.  It gives them a nice crispy exterior while leaving the insides somewhat soft and chewy.  These don't store really well though so I usually just make enough for the meal that night.
 
2,753
16
Joined Feb 26, 2007
Baked, not fried. I may be nuts, but I normally toat the bread first then de-crust, cube it up, toss it in some oil and spices of choisc with S&P.  Onto a hot tray and into oven at about 400F/200C until really fragrant and crispy.  Let cool then store in sealed jars.  They keep for a good week.. Or you can freeze in a plastic bag them just put thru the oven for a couple of minutes.

I also like heating some olive oil with some finely diced garlic and cook slowly for a couple of minutes, then popping in roughly torn chunks of soda bread or whatever you like, toss them around till browned, then out and drained over a cake rack or paper towel.  I usually use these immediately.
 
8
10
Joined May 3, 2011
u can toast(roast) crouton in the oven, by mix the diced bread with salt, pepper, olive oil, (Rosemary, Thyme(if you want)). toss them gentally, and put them on shallow trays, set oven 150-160c, put them in the oven for 10 min, then toss them, then another 10min and till golden brown. put the onside and cool down.
 
75
12
Joined Jan 13, 2011
Part of the key for any crouton making is the cooling down process. Let them cool at and to room temp. I've seen people put them in the cooler and even the freezer to cool and I've also witnessed people packing them incontainers and sealing a lid on top while they were still warm and guess what, they were stale within a few hours.
 
2
10
Joined Jul 30, 2016
We make our own croutons for the restaurant I work in. Sometimes they turn out extremely hard. They are not overcooked. They are golden or less. what could be the issue?

We heat oven to 350 - cube the bread, toss it in seasoning and melted butter, arrange thin layer on baking sheet and bake at 350 for 15-18 minutes.

Bag when cooled.

What is the issue? They are rock hard.
 
5
10
Joined May 10, 2017
Dry the bread cubes on a low temperature (100-110 degrees celcius) without applying any seasonings or oil first . 

Once the bread cubes are dried , transfer from tray to a mixing bowl , drizzle olive oil then sprinkle salt, white pepper and herbs of your choice then toss .

Then use (150-160 degrees celcius) heat to brown it up slowly. That way its interior would be as crisp as its exterior . store at room temperature or refrigerate it .
 
4,297
707
Joined Nov 5, 2007
This thread is a bit old, hopefully not too stale. I only do croutons at home now, no longer in the business. I like to tear the bread by hand and get different sized and shaped chunks.  Saute in butter with herbs and garlic. I aim to get a variety of textures, from browned and crispy to soft and just lightly toasted.

mjb.
 
Top Bottom