The Best Homemade Croutons for Caesar salad

Print this recipe here: https://www.dimitrasdishes.com/easy-homemade-croutons/
Ingredients
1 (1lb) loaf of bread cut into 1-inch cubes
1/4 cup olive oil
2-4 tablespoons butter, melted
1-2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons dried oregano
Instructions
Preheat the oven to 350 °F, 180 °C.
Place the bread cubes into a large bowl and add all of the ingredients. Toss together until the bread is coated.
Transfer to a baking tray.
Bake on the center rack of the preheated oven about 25 minutes until golden. Flip the bread over halfway though baking.
Cool to room temperature and serve.
Notes
The croutons will keep fresh up to 1 week in an airtight container.

When making larger batches, bake them in separate baking trays as to not overcrowd the pan. The croutons will not crisp up or bake evenly if they’re crammed in one baking pan.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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Hi everyone Yas to another episode of demitra dishes today we’re going to be making homemade croutons and these will be the best croutons that you’ve ever had I made these for lunch when my friends came over the other day and I made them to put over my Caesar salad

That’s another recipe that’s going to be released right after this one and they almost didn’t make it to the salad because everyone was munching on them and snacking on them and everyone said that they were really really good the best Crouton that they’ve ever had they

Beat anything that I’ve ever had had at a store I don’t know store crout tons are dry they I I don’t like them but these are easy to make they’re clean and so delicious let’s get started so the first step is to begin with the bread so

I have a loaf of bread here and this is great for using up old bread if you have some laying around in your freezer or even on the counter and it’s drying up and about to go bad make these croutons this loaf of bread weighs a pound so

That’s about 455 G I’m just going to cut it in half first lengthwise and for the the to portion it’s a little bit thicker so I’ll cut that in half too and then I’m just going to cut it into strips and then each strip will be diced up into

Just mediumsized pieces I don’t like to do them too small because then sometimes they tend to crumble but even those crumbs in there in the smaller pieces everything is going to go into the bowl and onto the tray because it’s all going to be loaded with flavor so once all of

The bread is died up go ahead and transfer it to a large mixing bowl and over here I have 4 tbsp of salted butter that I’ve just melted and to it I’m going to add 1/4 of a cup of olive oil I like the combination of the olive oil

With the butter it just deepens the flavor and it’s really really nice together so I’m just going to pour that over the bread cubes then I’m going to season it with a little bit of salt about a teaspoon of salt some freshly cracked black pepper about 2 tpoon of

Granulated garlic powder I do prefer the granulated powder ra over the fresh the fresh really does tend to to have a bite to it and it doesn’t cover all of the bread cubes if you if you do prefer Fresh then I would just whisk it up with

The oil and the butter and let it sit in the oil and the butter for a little bit before you pour it over the bread and then we’re going to add two heaping teaspoons of dried oregano and toss that all together I like to use my hands so I

Can make sure that all of the bread is tossed and coated in that flavorful mixture transfer all of the bread cubes to a baking tray and make sure that they’re all in an even ler not on top of each other so that way they bake evenly

And now it’s ready for the oven okay so once you’re done tossing them and putting them on the tray in an even layer you’re going to want to make sure that your oven is preheated to 350° F these are going to bake for between 20 to 25 minutes depending on how big or

Small you cut them keep an eye on them I don’t like to cook them fully where they’re hard I like for some of them to be a little bit on the chewy side the corners of the pan are definitely going to be drier and the center are going

Going to have some juicy croutons in there which I love keep an eye on them like I said once they’re golden they’re ready let them cool completely and as they cool they they will definitely harden a little bit more they’re so good you guys these are great topped over any

Salad over my Caesar salad is they’re going they’re perfect time for the taste test M oh my goodness so good I wish I had some ziki to dip the season the exact measurements are on the website Demitri dishes.com head on over there to print this recipe out and definitely wait for the Caesar

Salad recipe to serve these on top of thank you so much for spending time with me today I’ll see you all next time yes s