Oven baked croûtons

Oven baked croûtons

Leiths How to Cook
enough to fill a large storage jar
Peter Cassidy


Quantity Ingredient
1 small loaf bread, (unsliced)
60g butter
freshly ground black pepper


  1. Heat the oven to 180ºC.
  2. Cut the crusts off the loaf. Slice the bread into 1.5 cm thick slices, then cut the slices into 1.5 cm cubes. Place in a bowl.
  3. Melt the butter in a small saucepan and pour over the bread cubes. Toss to coat as evenly as possible and season with salt and pepper.
  4. Tip into a shallow roasting tin and bake in the oven for 15–20 minutes until evenly golden, turning the croûtons occasionally to encourage even browning.
  5. Remove from the oven and leave to cool a little before using.


  • Sourdough croûtons: Remove the crusts, tear the sourdough into largish pieces and proceed as for the main recipe.

    Herbed croûtons: Add 1–2 tablespoons coarsely chopped herbs, such as rosemary, sage or thyme to the butter when melting, then strain before pouring over the bread.

    Smoked paprika croûtons: Add ½ teaspoon smoked paprika to the butter before pouring it on the bread.

    Croûtons baked in olive oil: Brush the cubes of bread with olive oil instead of butter, using a flavoured oil if you prefer.

A note on making breadcrumbs…

  • Leftover bread can be made into breadcrumbs and, if you don’t need them immediately, frozen successfully. Cut off and discard the crusts from a 1–2 day old loaf. Cut the bread into large cubes and blend in batches in a food processor, until broken up into fine crumbs. Transfer to a plastic bag to store or freeze.

    If you need a fine crumb, you can pass them through a sieve. You can also make breadcrumbs without removing the crusts, to produce a pale golden crumb.
Leiths School of food and wine
cookery course
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