If you have some old Challah sitting on your counter, don’t toss it! Instead, turn it into crispy, golden croutons that will elevate your soups and salads.
Why You’ll Love This Recipe:
- Reduce waste: Stale bread gets a second life instead of being thrown away.
- Better flavor: You control the seasonings and can customize them to your taste.
- Healthier: No preservatives or unnecessary additives—just simple, fresh ingredients.
Best Bread for Croutons
While Challah is incredible for croutons, you can apply this recipe to almost any bread that can be used; some types work better than others:
- Baguette: Makes small, crunchy croutons.
- Sourdough: Adds a tangy depth of flavor.
- Ciabatta: Creates airy, crisp bites.
How to Make the Best Homemade Challah Croutons
- Use dry Challah: If your Challah isn’t quite stale, let the cubes sit out for an hour before baking.
- Experiment with flavors: Try adding parmesan cheese, smoked paprika, or even a dash of balsamic vinegar for a unique twist.
- Watch closely: Croutons can burn quickly, so keep an eye on them towards the end of baking.
- Storage: Store in an airtight container for up to a week or freeze for longer shelf life.
Ways to Use Homemade Challah Croutons
- Classic Caesar salad
- Tomato soup garnish
- Savory snack on their own!
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Homemade Challah Croutons
Yield 4 cups
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Description
If you have some old Challah sitting on your counter, don’t toss it! Instead, turn it into crispy, golden croutons that will elevate your soups and salads.Kosher, Pareve, Vegan
Equipment
Ingredients
- 4 cups of stale Challah cut into cubes
- 3 Tablespoons olive oil
- 1 Teaspoon garlic powder
- 1 Tablespoon dried oregano or Italian seasoning
- 1/2 Teaspoon salt
- Optional black pepper and chili flakes to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut the bread into evenly sized cubes, about ½ to 1 inch in size.
- In a large bowl, drizzle the bread cubes with olive oil. Sprinkle with garlic powder, herbs, salt, pepper, and chili flakes (optional). Toss until evenly coated.
- Arrange the cubes in a single layer to ensure even crisping.
- Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
- Cool completely before storing in an airtight container.
Tried this recipe? Tag@mamalivingabroad
Great idea!
thank you
added smoked paprika yum!
great idea