Reader Chelsey shared this tip to make homemade croutons. I can’t wait to try this!
When the bread starts to get a little hard instead of throwing it away I cut it up, put a little butter on it and pop it in the oven for 15 minutes and it makes great croutons.
How easy is that? Plus it’s probably better for you since it’s just bread and butter and not all the additives and preservatives you find in packaged food items!
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My sister makes her own croutons all the time. She cuts up leftover french bread and cooks it in a nonstick pan on the stove top with a little butter, garlic salt and adds parmesan cheese at the end. Leftover garlic bread works really well too!
I did this just last night! My mom had made some Artisan Bread in 5 Minutes a Day bread (the boule) when she came over for dinner on Memorial Day, and she left us the leftovers. We ate the other pieces toasted as toast (except for the crusty end pieces…crusts!). I diced up the crusts, tossed them with a bit of olive oil, dried parsley, and garlic powder, and pan crisped them on the stove. They made a great addition to the salad.
I love doing this! I do have a question though: if I made a large batch, how would I be able to store it? Or would I just have to use it right away?
You should be able to store it in a container for a while, at least. I’m not sure how long they would be good for, though…