These croutons have a rustic shape. They are especially crunchy because they are made from a dense bread and are cooked slowly. Sourdough, miche, levain, and other dense breads work best for these hand-pulled croutons.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees, with rack in center. Pull bread apart, creating pieces about 1/2 to 1 inch long. Place in a medium bowl, and toss with oil. Season with salt and pepper, and spread on a baking sheet in a single layer. Bake until golden brown and crisp, stirring once as edges begin to brown, about 25 minutes. Let cool.


Cook's Notes

They will keep up to 1 week stored in an airtight container at room temperature.


Flavor with olive oil, garlic, fresh rosemary or thyme, or grated Parmesan.