But I have a conundrum surrounding croutons. First, most store-bought croutons are full of junk: icky oils and flavorings and chemicals. Second, I don’t want to heat up my oven in the summer to make my own croutons.
So of course I devised a method of toasting croutons over the stove. It’s really easy – let me show you how!
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You only need 5 simple ingredients: bread, garlic, olive oil, salt, and pepper.
This time I was feeling lazy and just threw the garlic in with the other ingredients. I recommend waiting to add the garlic until later on in the cooking process because it can get bitter if you cook it too long.
I used sourdough for these croutons, which is lovely. But keep in mind that whole grain or sourdough tends to not get as crispy as a straight-up white sandwich or crusty French loaf. I like my croutons kind of soft in the middle, but if you like them crispy all the way through you might want to try a white bread.
PS: Make sure to check out my other salad recipes!
Easy Skillet Croutons
Croutons are so quick and easy to make in a cast iron skillet!
- 3 slices bread cut thick
- 2-3 tbsp extra virgin olive oil
- salt and pepper to taste
- 1 clove garlic minced
In a large mixing bowl, toss together the bread cubes, olive oil, and salt and pepper. Make sure the bread is coated evenly.
Heat a large, dry cast iron skillet over medium-low heat. Add the seasoned bread cubes and cook, stirring often, until they’re golden and toasty, about 10-15 minutes. A few minutes before the croutons are done toasting, add the garlic and cook until softened.
Remove to a plate and allow to cool completely. The croutons will crisp up as they cool.