Emeril's Simple Croutons

Garnish for Broccoli & Cheese Soup

GMA Recipes
Servings:Over 8
Difficulty: Easy
Cook Time: min

"I like to make a big batch of croutons when I find myself with a day-old Baguette and a little time, and then store them in airtight containers so that I have them on hand for whenever I need them. They will keep this way for a couple of weeks—as long as you make sure to cook them until they're totally crisp and golden. My kids love snacking on them, and they really add such a nice crunch and texture to so many dishes."

--Emeril Lagasse


  • 1 French baguette (about 12 ounces), preferably day-old, cut into 1/2-inch dice
  • 1/2 cup extra-virgin olive oil
  • 3/4 teaspoon Emeril's Original Essence or Creole Seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Cooking Directions

    Preheat the oven to 300°F.

    Combine all of the ingredients in a large mixing bowl, and toss quickly to coat the croutons well.

    Transfer the croutons to a baking sheet and spread them out in a single layer. Bake, rotating the baking sheet front to back midway through, until crisp all the way through and golden, 25 to 30 minutes.

    Remove from the oven and set aside to cool completely.

    Store in an airtight container at room temperature.

    Yield: About 6 cups

    Recipe Summary

    Main Ingredients: bread, olive oil

    Course: Soup, Salad

    More Recipes You May Like