Thanks to Robinne Collie, Co-founder of Cook For Good CIC for photo of soup and croutons she made from one of our online classes!
Croutons are best made from bread that would otherwise be wasted and thrown away.
TORN OR CUBED CROUTONS
4 slices of leftover bread
1⁄2 piece of garlic
25g/1 oz olive oil
salt to taste
1. Slice the bread into strips and then cut the strips into small cubes about 2.5cm/1″ in size or
alternatively the bread can be torn into rough crouton shapes. Place in a large bowl.
2. Grate the garlic very finely.
3. Add the garlic to the olive oil and mix together.
4. Then pour this mixture over the bread and, using your hands, spread as evenly as possible over the croutons.
5. Sprinkle over a small amount of salt to taste and toss the croutons again.
6. Place the croutons on a baking sheet and bake in oven 190oC/380oF for about 10 minutes. Turn over and bake again. Continue this process until the croutons are crisp and golden brown. Only use the oven if it is already in use as it would be wasteful to use only for croutons.
7. Alternatively, place them in a dry frying pan and brown gently, tossing until all of the croutons are a lovely golden brown colour.