Croutons, yea or nay? (Corollary to soup thread)

[RealPlayer]

Yes, I often have almost-stale bread sitting around. Like a quarter of some round loaf. So when I am making soup, I’ll slice it into cubes and throw it on a skillet (sometimes with oil, sometimes not), let it get browned. Some soups also like a finishing touch of grated Parmesan.

(Apologies for posting such trivia in a time of our National crisis.)

[Steve Miller]

I’m more of a breadcrumb guy than a crouton guy but home made croutons are delicious!

[Mik]

Yea. Homemade croutons are great. And easy.

[Axtremus]

How long can you keep the homemade croutons? Days? Weeks? Months?

[Mik]

Weeks.

[jon-nyc]

I make them in the oven. Usually for my Caesar salads.

[Big John]

I rarely eat them but if they are large, like in a restaurant, I will put them on a saucer and treat them like bread.... maybe dip them in olive oil or something.

[Bernard]

I like croutons after they've soaked up a bit of soup and go a bit soft.

[Big_Al]

I associate croutons more with Caesar salad than soup. Oyster crackers or saltines are what I amend soup with more frequently. Dried bread cubes are most likely to become bread pudding or a strada in our home.

Big Al