Skillet Croutons
Skillet Croutons
February 25, 2010 • Posted by Jennifer Perillo

Believe it or not, there are a few good things that have come out of the economic situation of our country over the last few years. One of them being a return to home cooking and revisiting the "waste not want" mentality many of our parents had ingrained during their own upbringing. I often roast a whole chicken and bulk up dinner with extra vegetables and sides, so I’ll have leftovers to use in tacos another night. Not only does this save money on the grocery bill, but it also makes for a quicker weeknight meal since the chicken is already cooked and just needs seasoning.

The same theory can even be applied to “supporting” ingredients and items we might easily discard, like day-old bakery-bought bread. Whether you like them big and chunky or tiny and bite-size, homemade croutons are a delicious departure from their packaged counterpart. This version comes together very quickly on the stovetop instead of the oven. Another bonus, you can use the food processor attachment of your stand mixer to pulse them into homemade seasoned breadcrumbs.

Parmesan Skillet Croutons
makes about one cup

1 cup diced day-old baguette (small or large dice depending on your preference)
1/2 teaspoon finely chopped fresh parsley
1 tablespoon grated Parmesan cheese
Salt and freshly ground pepper, to taste
2 teaspoons extra virgin olive oil

  1. Toss all ingredients together in a bowl until bread cubes are well coated.
  2. Heat a skillet over medium heat. Add seasoned bread cubes to pan and cook, turning occasionally, until golden all over, about 5 to 7 minutes for ¼-inch diced cubes. Store in an airtight container for up to 3 days.
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