How To Make Stovetop Croutons
Serves 6 to 8
- 3 cups
day-old bread cubes (about 1 inch)
- 2 tablespoons
- 1 teaspoon
kosher salt, plus more as needed
Serrated or bread knife
Large skillet or frying pan
Heat the oil: Heat the oil in a large skillet or frying pan over medium-high heat until shimmering.
Add the bread cubes: Add the bread cubes to the pan, sprinkle with 1 teaspoon salt, toss to coat with the oil, and arrange in a single layer.
Toast the bread: Toast the bread, tossing every minute or so, until the bread cubes are golden-brown on all sides, about 5 minutes total.
Remove from heat: Remove the pan from the heat. Taste and season with additional salt if needed. Serve immediately or let cool completely.
Make ahead: Croutons can be made a few days in advance.
Storage: Store leftover croutons in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.