Stovetop Method

This is the fastest way to make croutons. They toast in half the time compared to making them in the oven.

1. Heat a large skillet over medium heat. Add olive oil and butter. Once the butter has melted, add bread cubes to the pan in a single layer. Don’t overcrowd the pan. If needed, cook in batches.
2. Cook, stirring occasionally, for 5 minutes or until the bread is golden blonde and toasted on all sides. Remove pan from heat.
3. Sprinkle the mini croutons with garlic powder, Italian seasoning, salt and pepper. Toss to combine. Set croutons aside until ready to serve. They’ll become even crisper as they cool.

Oven Method

RECIPE PREP: Preheat oven to 350ºF. Line a baking tray with parchment paper. Melt butter in the microwave in a heat-safe dish.

1. Put the sourdough cubes in a large bowl. Drizzle olive oil and melted butter over the bread. Add in the garlic powder, Italian seasoning, salt and pepper. Toss well to combine. We want all the bread cubes evenly coated.
2. Transfer the coated cubes to the prepared baking sheet. Spread them out into a single layer. Leave space between the pieces so all the mini croutons can properly brown.
3. Bake for 15 to 20 minutes, or until golden blonde and crispy. Halfway through the cook time, toss the croutons and rotate the tray. Remove from oven. Set aside until ready to enjoy.