Croutons in the oven
6 servings
20 minutes
Oven-baked croutons are a simple yet incredibly tasty dish that originated from the depths of Russian cuisine. Initially used as a way to preserve bread, they have evolved into a delicious snack and an addition to soups and salads over time. Crunchy, aromatic, with hints of selected spices, they easily adapt to taste preferences—be it garlic, spicy, or classic. The ease of preparation makes them an ideal way to give leftover bread a second life. The key is the right balance of oil and spices to achieve a golden color and rich flavor. Croutons can be eaten on their own, paired with sauces, or added to favorite dishes for texture and depth. Simplicity, tradition, and an unwavering love for good taste are what make them special.
1
Preheat the oven to 180 degrees.
2
Cut the bread into cubes about 1 cm (rye, white, bran, grain — to your taste).
- White bread: 1 piece
3
Place the preparation in a plastic bag, add salt and spices (khmeli-suneli or dried basil or... if you want garlic flavor, rub with garlic before cutting). Tie the bag so that it retains enough air and resembles a balloon. Shake vigorously, twist — the salt and spices should mix well with the bread cubes.
- Salt: to taste
- Spices: to taste
4
Unpack the bag and pour vegetable oil into it. Repeat the procedure of 'inflating', tying, and shaking. Ensure the oil is evenly distributed.
- Vegetable oil: 40 ml
5
Spread on a baking sheet, flatten into a thin layer, and place in a preheated oven for 10-15 minutes. The time may need to be increased depending on the size of the cubes, type of bread, and oil saturation.
6
You can take it out when the crust is hard, but the inside is still a bit soft, or when it is completely dried.