Preparation info

  • Difficulty


  • Makes about

    450 g

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

Croutons are an important element in many soups and salads and, in some cases, such as split pea soup or Caesar salad, I consider them to be an integral part of the recipe.


  • 450 g (1 lb) stale bread, cut into equal cubes
  • 100 ml ( fl oz) olive oil
  • 45 ml ( fl oz) melted butter or your choice of oil
  • 1–2 pinches salt
  • 1 teaspoon dried herbs
  • ½ teaspoon garlic powder (optional)


Preheat the oven to 230°C (450°F/Gas 8). In a bowl, mix together the cubes of stale bread with the other ingredients. Spread them out on a baking tray and bake for about 10 minutes until they are golden brown. You can also cook them in a frying pan. This is a good method if you want to make small batches, say for 3–4 servings of salad. In this case, after mixing the ingredients, fry the croutons over medium heat, tossing and stirring them for 5–10 minutes until they are evenly browned.